Wednesday, January 6, 2010

Stuffed Mushrooms

Another recipe from The Pioneer Woman. These are SO yummy!!

Stuffed Mushrooms
  • 24 oz, white button mushrooms (I used 32 oz. and still had some leftover filling)
  • 1/3 pounds hot pork sausage (I used some habenero hot sausage)
  • 1/2 whole medium onion, finely diced
  • 4 cloves garlic, finely minced
  • 8 ounces, cream cheese
  • 1 whole egg yolk
  • 3/4 Parmesan cheese, grated
  • 1/3 cup dry white wine (I used beef broth)

Directions: 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 heat. Pour in wine(beef broth) 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. Allow to cool at least ten minutes before serving.

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  1. mmmm, cant WAIT to try these :) and i really should get that PW cookbook!!

  2. I love stuffed shrooms! Love these!

  3. This sounds perfect. I have to try it. Thanks for the complement..

  4. What do you serve with this? I have no ideas!

  5. We took these to a pot luck New Year's Eve Party. We had prime rib, baked potatoes, salads, veggie tray, etc.


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