Thursday, January 19, 2012
Another recipe from The Pioneer Woman. These were good but not quite as light tasting as my own recipe (which I will post at a later date). Next time I think I would probably leave the egg out.
Here's what you'll need:
24 oz. white button mushrooms
1/3 lb. hot Italian sausage
1/2 a medium onion, diced
4 cloves garlic, finely minced
1/3 cup dry white wine or chicken stock
8 oz. package light cream cheese
1 whole egg yolk
3/4 cup grated Parmesan cheese
salt and pepper to taste
Wipe off mushrooms in warm water and dry on paper towels.
Pop out the stems and place mushroom caps on a parchment lined baking sheet.
Finely chop the stems and set aside.
Brown and crumble sausage and drain on paper towel. Set aside to cool.
Add onions and garlic to skillet and cook for 2 minutes over medium low heat. Pour in wine/chicken broth to deglaze pan; allow liquid to evaporate.
Add in chopped mushroom stems and cook for 2 minutes. Add salt and pepper to taste and set aside to cool.
In large bowl combine cream cheese and egg yolk. Stir in Parmesan cheese.
Add cooled sausage and mushroom stem mixture.
Fill mushroom caps.
I then sprinkled with more Parmesan and topped half with a jalapeno pepper. Bake at 350 degrees for 25-30 minutes or until golden brown. Allow to cool 10 minutes before serving. Great appetizer!