Stuffed Mushrooms

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

Stuffed Mushrooms

Ingredients:

• 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.