Stuffed Mushrooms
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Stuffed Mushrooms calories by ingredient
Introduction
Sausage, Wine, and Cheese Stuffed Mushrooms Sausage, Wine, and Cheese Stuffed MushroomsNumber of Servings: 8
Ingredients
-
32 oz. Button Mushrooms, wiped clean, stems removed (do not discard stems)
1 lb. Turkey Sausage
1 tbsp. Red Pepper Flakes
1 Medium Yellow Onion
6 cloves Garlic
1/3 cup Wine
8 oz. Cream Cheese
1 Egg Yolk
3/4 c. Parmesan Cheese
Salt And Pepper, to taste
Directions
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