Stuffed Mushrooms, Baby
- 24 ounces, weight White Button Mushrooms
- ⅓ pounds Hot Pork Sausage
- ½ whole Medium Onion, Finely Diced
- 4 cloves Garlic, Finely Minced
- ⅓ cups Dry White Wine
- 8 ounces, weight Cream Cheese
- 1 whole Egg Yolk
- ¾ cups Parmesan Cheese, Grated
- Salt And Pepper, to taste
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Button mushrooms, White (24 ounces)
- Garlic (4 cloves)
- Onion, whole Medium (1/2)
- Meat
Pork sausage, Hot (1/3 pounds)
- Cooking & Baking
- Salt and pepper (1)
- Dairy
- Cream cheese (8 ounces)
- Parmesan cheese, Grated (3/4 cups)
- Refrigerated
- Egg yolk, whole (1)
- Beer, Wine & Liquor
- White wine, Dry (1/3 cups)
Preparation
Read recipe preparation on thepioneerwoman.com
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Recipe Stats
Published August 3, 2009 (3 years ago).
244 people saved this recipe.
