Sausage And Cream Cheese Stuffed Mushrooms

There are going to be endless holiday parties, work potlucks, and get togethers over the coming weeks. There are always the classic go-to recipes we all know will be there. But if you are looking for something different to take try these stuffed mushrooms!

• STUFFED MUSHROOMS

• 24 oz. White button mushrooms

  ⅓  lb. Hot pork sausage

  ½ Onion, finely diced

  4 Garlic cloves

  ⅓  C. Dry white wine

  8 oz. Cream cheese

  1 Egg yolk

  ¾  C. Parmesan cheese, shredded

  Salt and Pepper

• Wash mushrooms in cold water. Pop out stems, save everything. Finally chop stems. Brown sausage, scoop out of pan. In dirty pan with grease still hot,  add onions and garlic to the pan cook two minutes on medium heat. Add wine. Allow liquid to evaporate. Add chopped stems and cook for two more minutes. Allow to cool. In bowl combine cream cheese and egg. Mix. Add Parmesan cheese,  sausage and cooled mushroom mix. Stir and refrigerate for a short time to firm up. Smear mix into each mushroom cap creating sizable mound over the top. Bake 350° for 20 to 25 minutes. Or until golden brown. Cool 10 minutes. Do not serve piping hot, does not taste as good.

• These could easily be reheated in an airfryer to prevent from turning mushy, if you have any left over.

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