Stuffed Mushrooms
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
32 oz. Button Mushrooms, wiped clean, stems removed (do not discard stems) 1 lb. Turkey Sausage1 tbsp. Red Pepper Flakes 1 Medium Yellow Onion6 cloves Garlic1/3 cup Wine8 oz. Cream Cheese1 Egg Yolk3/4 c. Parmesan CheeseSalt And Pepper, to taste
Mince garlic. Mince/Dice mushroom stems. Dice onions.
Heat skillet, add sausage and red pepper flakes. Cook and crumble thoroughly, drain and set aside.
Without cleaning the pan, add mushroom stems, saute for 2-3 minutes, add diced onion and saute for 2-3 minutes, followed by garlic, saute 1-2 minutes. Add wine, let liquid reduce as completely as possible.
In a large mixing bowl, place cream cheese brick and egg yoke. Add sausage. Add Parmesan. When wine mixture is finished reduce, add hot to mixing bowl (the heat will make the cream cheese pliable enough to easily mix). When thoroughly mixed, place bowl in fridge or freezer to cool completely (can be left overnight, covered, in fridge, or frozen for a later date).
Preheat oven to 375. When you preheat the oven, take the mixture out of the fridge and to allow it to soften. Stuff mushrooms so they are over-filled. Place on baking sheet, cook 23-30 minutes until mushrooms are fully cooked. Let stand 1-2 minutes before serving as filling will be molten.
Serving Size: Makes 8 4 oz. servings
Heat skillet, add sausage and red pepper flakes. Cook and crumble thoroughly, drain and set aside.
Without cleaning the pan, add mushroom stems, saute for 2-3 minutes, add diced onion and saute for 2-3 minutes, followed by garlic, saute 1-2 minutes. Add wine, let liquid reduce as completely as possible.
In a large mixing bowl, place cream cheese brick and egg yoke. Add sausage. Add Parmesan. When wine mixture is finished reduce, add hot to mixing bowl (the heat will make the cream cheese pliable enough to easily mix). When thoroughly mixed, place bowl in fridge or freezer to cool completely (can be left overnight, covered, in fridge, or frozen for a later date).
Preheat oven to 375. When you preheat the oven, take the mixture out of the fridge and to allow it to soften. Stuff mushrooms so they are over-filled. Place on baking sheet, cook 23-30 minutes until mushrooms are fully cooked. Let stand 1-2 minutes before serving as filling will be molten.
Serving Size: Makes 8 4 oz. servings
Nutritional Info Amount Per Serving
- Calories: 264.7
- Total Fat: 18.7 g
- Cholesterol: 123.0 mg
- Sodium: 832.4 mg
- Total Carbs: 4.6 g
- Dietary Fiber: 0.5 g
- Protein: 20.7 g
Member Reviews