Sunday, February 5, 2012

Stuffed Mushrooms

So it is detox time. OK next week is detox time. First we must clean out the fridge.

We had an Italian themed dinner gathering a few nights ago and apparently I cooked enough for an elementary school because my fridge was bulging with lasagna, meatballs and eggplant Parmesan. I also made a couple appetizers: some artichoke dip and THESE AMAZING MUSHROOMS.

Yeah, that good.

O-face good.

Good luck eating just one.

I made these with mild Italian sausage instead of spicy since one of our guests does not enjoy spicy foods. Come to find out, he also does not enjoy mushrooms or sausage as well. What kind of person doesn't like sausage?! Only a close second to bacon. Anyway, he didn't try THESE AMAZING MUSHROOMS. (OK I will stop now).

I found this recipe on Pioneer Woman's website. I love her home on the range, her cookbook, her cute pets, and her adorable kids. And then she starts talking about her Marlboro Man...his denim jeans...his cowboy boots...his arms. Yeah, he is a cutie too ;) She is so awesome that she has been featured in magazines and on the Food Network!! I want to be her neighbor.

Stuffed Mushrooms
Adapted (barely) from

24 oz white button mushrooms (almost three packages)
1/2 lb mild or hot Italian pork sausage
1/2 medium onion, finely diced
1/3 cup dry white wine
4 cloves of garlic, minced
8 oz cream cheese (one package), I would suggest leaving it out for 30 min to allow it to soften
1 whole egg yolk
3/4 grated Parmesan cheese (I used 1/2 grated and 1/4 cup shredded)
Salt and Pepper to taste

Rinse mushrooms in cold water and wipe off with paper towel. Pop out stems. Chop stems finely and set aside. Brown and crumble sausage and set aside on a place to cool. Add the onions and garlic to the skillet and saute for several minutes over medium low heat. Pour wine to deglaze pan and allow liquid to evaporate. Add chopped mushroom stems to the pan and stir to cook for three minutes. Add salt and pepper to taste and set mixture aside on a plate to cool.

In a bowl, stir cream cheese and egg yolk until well combined. Add Parmesan cheese and combine well. Add in cooled sausage and mushroom onion mixture and stir until well combined. Fill cavities of mushrooms creating a small mound over the top. Bake at 350 degrees for 25 minutes or until golden brown. Let cool 10 minutes before serving.

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