Sausage-Stuffed Mushrooms
- Level: Easy
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 164
- Total Fat
- 13
- Saturated Fat
- 7
- Carbohydrates
- 5
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 7
- Cholesterol
- 51
- Sodium
- 259
- Total: 50 min
- Active: 25 min
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
Directions
- 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.