Sausage Stuffed Mushrooms

This particular recipe has become a family favorite that graces my holiday table each year. There are many combinations of ingredients that play nicely with Agaricus bisporous, also known as the white button mushroom.  The use of cheese and the technique of finely grinding the sausage produces a meaty, cheesy stuffed mushroom that oozes with deliciousness.

    Sausage Stuffed Mushrooms

Ingredients:

24 ounces white button mushrooms

1/3 pound ground Italian Sausage

½ medium yellow onion diced

6 cloves garlic, finely chopped

1/3 cup dry white wine

¼ cup dried parsley (or finely minced fresh)

8 ounces cream cheese

1 egg yolk

¾ cup grated parmesan cheese

Salt and pepper

Directions:

Wipe mushrooms with a damp cloth and twist stems to remove.

Chop mushroom stems and put aside.

Brown and crumble sausage. Remove to a plate and cool.

Reduce the heat, add onions and garlic to the skillet and cook in the sausage drippings.

                Saute for 3-4 minutes.

Pour in the wine, deglaze until liquid cooks off.

Stir in chopped mushroom stems & parsley, saute for 3 minutes, set aside to cool.

In a bowl combine softened cream cheese, egg yolk, parmesan cheese and mix well.

Place the cooled down sausage meat in food processor and pulse until you have a medium-fine
grind.

Combine sausage & cooled onion-garlic mixture. Stir well, cover with plastic wrap, refrigerate for 30 min.

Preheat oven to 350 degrees and cover a baking sheet with parchment paper.
Using a spoon, mound mushrooms with the filling.

Bake for 25 minutes. Broil at the last minute to brown.

Add chopped parsley or thyme sprigs to garnish.