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Stuffed Mushrooms

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 ch. . .

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Servings: 4

Prep Time: 00:00

Cook Time: 00:00

Main Ingredients

24 ounces white button mushrooms

1/2 pounds hot pork sausage

1/2 whole medium onion, finely diced

4 Cloves garlic, finely minced

8 ounces cream cheese

1 whole egg yolk

3/4 cups parmesan cheese, grated

1/3 cups dry white wine

Preparation

1Brown 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.

2Add in chopped mushroom stems, stir to cook for 2 minutes. Add salt and pepper to taste. Set mixture aside on a plate to cool.

3In 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.

4Bake at 350 degrees for 30 t 25 minutes, or until golden brown. Allow to cool at least ten minutes before serving; the stuffed mushrooms taste better when not piping hot. Garnish with minced parsley if you're feeling fancy.

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