Sausage-Stuffed Mushrooms
These are outstanding & are great for a crowd!
RECIPE COURTESY OF REE DRUMMOND AND FOOD NETWORK
Servings 10 Servings
Ingredients
- 24 ounces white button mushrooms
- 1/3 pound hot pork sausage
- 1 tablespoon minced fresh rosemary
- 2 teaspoons minced fresh sage
- 4 cloves garlic finely minced
- 1/2 medium onion finely diced
- 1/3 cup dry white wine
- Kosher salt and freshly ground black pepper
- 8 ounces cream cheese
- 1 large egg yolk
- 3/4 cup grated sharp Cheddar cheese
- 2 tablespoons chopped chives
Instructions
- Preheat the oven to 350 degrees F.
- Wipe off or wash the mushrooms in cold water. Pop out the stems, reserving. Chop the mushroom stems finely and set aside.
- Crumble the sausage into a hot dry skillet and cook until browned, 6 to 8 minutes. Set aside on a plate to cool.
- Add the rosemary, sage, garlic and onions to the same skillet; cook for 2 minutes over medium-low heat. Pour in the wine to deglaze the skillet, allowing the liquid to evaporate for a couple of minutes. Add the chopped mushroom stems and cook, stirring, for 2 minutes. Add salt and pepper to taste. Set the mixture aside on a plate to cool.
- In a bowl, combine the cream cheese and egg yolk. Add the Cheddar cheese and mix. Add the sausage and mushroom stems and stir together.
- Arrange the mushroom caps on a baking sheet. Spoon some of the sausage mixture into the cavity of each mushroom, filling the cap and creating a sizable mound over the top. Bake until golden brown, 20 to 25 minutes. Sprinkle with the chives.
Video
Notes
I like to double the ingredient amount if using 2 Large containers of Fresh Mushroom Buttons purchased at BJs or COSTCO.
I made these for our January 2020 Whiskey Tasting Party. It's very similar, but different to Sandy Canning's Stuffed Mushroom dish.
I made these for our January 2020 Whiskey Tasting Party. It's very similar, but different to Sandy Canning's Stuffed Mushroom dish.
