If you like stuffed mushrooms...

then you're gonna luuuuvvvv these!

I found this recipe from one of my favorite blogs: The Pioneer Woman

She does it all.

And convinces me that I want to join her.



Stuffed Mushrooms, Baby!
24 ounces White Button Mushrooms
⅓ pounds 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
⅓ cups Dry White Wine
Salt And Pepper (to Taste)

Preparation Instructions
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 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.
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.
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.
Allow to cool at least ten minutes before serving; the stuffed mushrooms taste better when not piping hot.






















I pop them under the broiler for just a minute or so...
then you get this yummy crunchy golden top and the warm gooey cheesey middle.
Oh goodness!