Sometimes, when the weather is on the colder side, I just want a little bit of comfort food. And while I’ll admit, most of the time that is a rich, yummy dessert, tonight it is some super delicious stuffed mushrooms.
And, in my humble opinion, there is no better recipe than the one that Ree Drummond shares on her site ThePioneerWoman.com.
Watch for other recipes that we’ll be share from this amazing woman. For now, here are the basics for making stuffed mushrooms.
- 24 ounces, weight White Button Mushrooms
- 1/3 pound Hot Pork Sausage
- 1/2 whole Medium Onion, Finely Diced
- 4 cloves Garlic, Finely Minced
- 1/3 cup Dry White Wine
- 8 ounces, weight Cream Cheese
- 1 whole Egg Yolk
- 3/4 cups Parmesan Cheese, Grated
- Salt And Pepper, to taste
- Wipe off or wash mushrooms in cold water. Pop out stems, reserving both parts.
- Chop mushroom stems finely and set aside.
- 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.
Allow to cool at least ten minutes before serving; the stuffed mushrooms taste better when not piping hot.
To see here beautiful photos as she cooks, make sure to visit her site here.