Stuffed Mushrooms Recipe

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24 ounces , White Button Mushrooms

1/3 pound Hot Pork Sausage

½ whole Medium Onion , Finely Diced

4 cloves Garlic , Finely Minced

8 ounces , Cream Cheese

1 whole Egg Yolk

¾ cups Parmesan Cheese , Grated

1/3 cup Dry White Wine

Salt And Pepper (to Taste)


  1. Wipe off mushrooms with a damp rag. Pop out stems, reserving both parts.
  2. Chop mushroom stems finely and set aside.
  3. Brown and crumble sausage. Set aside on a plate to cool.
  4. Add onions and garlic to the same skillet; cook for 2 minutes over medium low he at. Pour in wine to deglaze 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.
  5. In a bowl, combine cream cheese and egg yolk. Stir together with Parmesan cheese. Add cooled sausage and cooled mushroom stems. Stir mixture together and refrigerate for a short time to firm up.
  6. Smear mixture into the cavity of each mushroom, creating a sizable mound over the top.
  7. Bake at 350 degrees for 20 to 25 minutes, or until golden brown. Allow to cool at least ten minutes before serving; the stuffed mushrooms taste better when not piping hot. Garnish with minced parsley if you’re feeling fancy.

Original recipe visit: Stuffed Mushrooms @

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