My family loves appetizers and really enjoys a tasty, stuffed mushroom. After trying many different stuffed mushroom recipes, a friend shared this recipe with me, and let me tell you it has been a hit in our house for years!
You can make the “stuffing” ahead – which I usually do – so the flavors can meld. You can stuff the mushrooms a couple hours ahead and refrigerate until ready to use, but be sure to bring to room temperature before cooking. Make sure to have a second pan of these ready to cook because there will be many guests that never get a chance to try one before the first dish is finished.
24 oz. white button mushrooms
8-10 oz. spicy Italian (mild or sweet) ground sausage
½ c. finely chopped white mushrooms (stems from your button mushrooms)
1/3 c. finely chopped onion
6 garlic cloves (finely minced)
¾ c. dry white wine (suggest Pinot Grigio)
¼ t. dried thyme
8 oz. cream cheese (softened)
1 egg yolk
¾ c. Parmesan cheese
salt and pepper to taste
chopped fresh parsley
Clean and wipe the 24 button mushrooms with a wet paper towel. Remove stems and finely chop the stems and then set them aside (to be used for the filling).
Cook and finely crumble sausage in a skillet on medium-high heat and then remove the browned sausage to cool on a plate. Reduce heat to medium low and sauté onions and garlic for 3 minutes. Deglaze the pan (along with the onions and garlic) with the wine and cook until most the liquid is cooked off. Stir in the half cup of finely chopped mushroom stems and thyme and sauté for 2 minutes. Add salt and pepper to taste. Put on a plate and set aside to cool.
In a bowl, combine softened cream cheese, egg yolk and Parmesan cheese. Stir to combine well. Add cooled sausage and mushroom mixtures and mix well. Cover bowl with plastic wrap, refrigerate for 30 minutes until firm.
Preheat oven to 350 degrees F. Using a spoon, fill mushroom caps with cooled filling, slightly mounding the mixture on top of the mushroom. Bake in a 13×9 glass baking dish 25 minutes until golden brown. Broil 1-2 minutes at the end to make the top more golden brown, if desired.
Let the mushrooms cool around 5 minutes. Sprinkle with chopped fresh parsley and serve.