The Pioneer Woman Easy Stuffed Mushrooms

The Best Easy Stuffed Mushrooms

These stuffed sausage mushrooms are one of my favorite appetizers. I first got them from my friend Molly's. She had made the complete recipe a few weeks earlier and had frozen the leftover filling, enough for two batches.

I ended up adding a little extra grated Parmesan before providing my leftover garnish on Triscuits and broiling for a few minutes for an impromptu get together.

You really can't go wrong with most of the Pioneer Woman recipes, but I strongly suggest using the extra spicy sausage for this recipe.

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The Pioneer Woman Easy Stuffed Mushrooms Recipes :

Ingredients

1/3 cup dry white wine
Salt and pepper to taste
1/2 whole medium onion, finely diced
Four garlic cloves, finely chopped
1/3 pound hot pork sausage
24 ounces, weight White Mushrooms
8 ounces, weight of cream cheese
One whole egg yolk
3/4 cup grated parmesan

Instructions

Wipe or wash the mushrooms in cold water. Retractable rods, reserving the two parts.
Finely chop the mushroom stems and set aside.
Brown and crumbled sausage. Set aside on a plate to cool.
Add the onions and garlic to the same pan; cook for 2 minutes over medium-low heat.
Pour the wine to deglaze the pan, let the liquid evaporate.
Add the chopped mushroom stems, stir to cook for 2 minutes. Add salt and pepper to taste. Reserve the mixture on a plate to cool.
In a bowl, combine the cream cheese and egg yolk. Mix with the parmesan.
Add the cooled sausages and the cooled mushroom stems. Mix everything and refrigerate a little to firm up.
Spread the mixture in the cavity of each mushroom, resulting in a large mound on top.
Bake at 350 degrees for 20 to 25 minutes or until golden brown.
Let cool at least ten minutes before serving; stuffed mushrooms taste best is not very hot.