Categories: Sides
Ingredients
- 24 oz white button mushrooms
- ⅓ lb hot Italian sausage, ground
- 1/2 yellow onion, finely diced
- 6 cloves garlic, finely minced
- ⅓ cup dry white wine (I used pinot grigio)
- 2-3 sprigs of fresh thyme, chopped (or 1/4 tsp dried thyme leaves)
- 8 oz cream cheese
- 1 egg yolk
- 3/4 cup Parmesan cheese, grated
- salt and pepper, to taste
Directions
- Wipe off mushrooms with a damp paper towel. Twist stems of mushrooms to remove (or use a paring knife).
- Chop mushroom stems finely and set aside.
- Cook and crumble sausage finely. Remove to a plate to cool.
- Reduce heat to MED-LOW and add onions and garlic to the same skillet with sausage grease. Saute for 3 minutes.
- Pour in wine to deglaze pan, using a wooden spoon to scrape the pan to release the brown sausage bits, and allow most of the liquid to cook off.
- Stir in chopped mushroom stems and thyme and saute for 2 minutes. Add salt and pepper to taste. Set mixture aside on a plate to cool.
- In a bowl, combine softened cream cheese, egg yolk, and Parmesan cheese. Stir to combine well.
- Add cooled, cooked sausage and cooled onion mixture. Stir well, cover with plastic wrap and refrigerate for 30 minutes or so to firm up.
- Preheat oven to 350 degrees, line a baking sheet with parchment paper.
- Using a spoon or teaspoon measuring spoon, add mixture to the top of the mushrooms, pressing slightly to fill the cavity. Add a little extra to create a mound on top of the mushroom.
- Bake for 25 minutes, or until golden brown. Broil the last minute if you want a more golden brown topping.
- Let cool a few minutes, sprinkle with chopped fresh parsley, and serve.
-
Notes