Stuffed Mushrooms

This image has an empty alt attribute; its file name is sausage-mushrooms.jpg

I decided to have a party. Of course, we still can’t go anywhere or have people over, but I needed a party. It was going to just be for G and I. We’re ever so easy to please. But then I remembered my brother’s birthday and I knew he and L would be safe. And then, rather than make them come to the Island, I asked C the MP and the Beautiful B if we could come over there. It actually ended up just like a party, only I didn’t have to clean. As usual C got stuck with that

We had the Stuffed Mushrooms, Deviled Eggs, Funeral Sandwiches, and Chocolate B’day cake. L brought Chinese bar-be-qued pork and some fabulous cream cheese cocktail sauce and fresh crab layered yumminess. It was just what the doctor ordered for me.

Back in the old days, it wasn’t a party without stuffed mushrooms. They screamed festivities. I like anything I can pick up and pop in my mouth.

24 oz. weight White Button or Crimini Mushrooms

1/3 lb. Hot Pork Sausage

1/2 whole Medium Onion, Finely Diced

4 cloves Garlic, Finely Minced

1/3 c. Dry White Wine

8 oz. weight Cream Cheese

1 whole Egg Yolk

3/4 c. Parmesan Cheese,

S and P, to taste

Wipe off the mushrooms. Pop out the stems, reserving both parts.

Chop mushroom stems finely and set aside.

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 the wine to deglaze the 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 cheese or grated Cheddar if that’s all you’ve got.

Add cooled sausage and 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.

Bake at 350 degrees for 20 to 25 minutes, or until golden brown.

*****From The Recipe Box:

I don’t really care what kind of wine; it’s all good.

I do prefer cremini mushrooms. I think they taste richer.

and remember: I used to be able to get up without making sound effects ….Good times. Big kiss, Lynn

2 thoughts on “Stuffed Mushrooms

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s