Roxy
Starter
Stuffed Mushrooms:
24-oz. white button mushrooms, washed and stems removed and finely chopped
1/3 lb. Farmer Johns Hot Sausage or Italian Sausage
1/2 medium onion, finely diced
4 cloves garlic, finely minced
8-oz. pkg. Cream Cheese, softened
1 egg yolk
3/4 cup Grated Parmesan Cheese
1/3 cup dry white wine
Salt and Pepper to taste
Brown and crumble sausage. Set aside on a plate to cool.
Add onions and garlic to the same skillet; cook for 2 minutes over medium low heat.
Pour in wine to deglaze pan, allow liquid to evaporate.
Add in chopped mushroom stems, stir to cook for 2 minutes. Add salt and pepper to taste. Set mixture aside on a plate to cool.
In a bowl, combine cream cheese and egg yolk. Stir together with Parmesan cheese.
Add cooled sausage and cooled mushroom stems. Stir mixture together and refrigerate for a short time to firm up.
Smear mixture into the cavity of each mushroom, creating a sizable mound over the top.
Bake at 350 degrees for 20 to 25 minutes, or until golden brown.
24-oz. white button mushrooms, washed and stems removed and finely chopped
1/3 lb. Farmer Johns Hot Sausage or Italian Sausage
1/2 medium onion, finely diced
4 cloves garlic, finely minced
8-oz. pkg. Cream Cheese, softened
1 egg yolk
3/4 cup Grated Parmesan Cheese
1/3 cup dry white wine
Salt and Pepper to taste
Brown and crumble sausage. Set aside on a plate to cool.
Add onions and garlic to the same skillet; cook for 2 minutes over medium low heat.
Pour in wine to deglaze pan, allow liquid to evaporate.
Add in chopped mushroom stems, stir to cook for 2 minutes. Add salt and pepper to taste. Set mixture aside on a plate to cool.
In a bowl, combine cream cheese and egg yolk. Stir together with Parmesan cheese.
Add cooled sausage and cooled mushroom stems. Stir mixture together and refrigerate for a short time to firm up.
Smear mixture into the cavity of each mushroom, creating a sizable mound over the top.
Bake at 350 degrees for 20 to 25 minutes, or until golden brown.