Stuffed Mushrooms
User Reviews
4.5
Stuffed Mushrooms
Description
This dish uses white button mushrooms hollowed out to create a vessel for a filling made from hot pork sausage, onions, garlic, and chopped mushroom stems. The filling is enriched with cream cheese, Parmesan cheese, and egg yolk which help bind the ingredients together, giving a smooth, creamy texture that contrasts with the meaty and earthy mushroom flavors. The mushrooms are baked at a moderate temperature allowing the filling to set and develop a slightly browned top while the mushrooms soften without becoming mushy.
The combination of sausage and cheese provides a balanced mix of savory, fatty, and tangy flavors embedded in a tender mushroom cap. The wine or broth used to deglaze the pan adds depth without overwhelming the other ingredients. These mushrooms are suitable as an appetizer, party finger food, or a side to a main course.
Ingredients
- 24 ounces white button mushrooms
- 1/3 /3 pound pork sausage hot
- ½ onion whole, medium, finely diced
- 4 cloves garlic finely minced
- 8 ounces cream cheese
- 1 egg whole yolk
- ¾ cups Parmesan Cheese grated
- 1/3 /3 cup cooking broth or white cooking wine
- salt to Taste
- black pepper to Taste
Instructions
- Heat oven to 350 degrees F. Clean mushrooms. Wipe off whole mushrooms with a damp paper towel or rag. Pop out mushrooms stems, reserving both parts including the mushroom stalks and mushroom cap.
- Chop mushroom stems finely and set aside.
- In a medium skillet, brown and crumble the Italian sausage. Set aside on a plate to cool.
- Add onions and garlic to the same skillet; cook for 2 minutes over medium heat. Pour in wine or broth 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 mixing 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 mushroom filling into the cavity of each mushroom, creating a sizable mound over the top. Place mushrooms on a rimmed baking sheet.
- 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. Garnish with minced parsley if you're feeling fancy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24servings
Amount Per Serving
Calories 75 kcal
% Daily Value*
| Serving | 1mushroom | |
| Calories | 75kcal | 4% |
| Carbohydrates | 2g | 1% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 25mg | 8% |
| Sodium | 138mg | 6% |
| Potassium | 129mg | 3% |
| Fiber | 0.3g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 170IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 40mg | 4% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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