Sausage Stuffed Mushrooms

Sausage Stuffed Mushrooms

2 lbs white button or cremini mushrooms

3 Italian sausages, casing removed 

1/2 onion, finely diced

6 cloves garlic, minced

1/3 cup dry white wine

1/4 tsp thyme

8 oz package cream cheese

1 egg yolk

1 cup Parmesan cheese, grated

Salt & pepper to taste 

Clean mushrooms and twist stems to remove.  Chop mushroom stems and set aside. 

In a large skillet over medium heat cook and crumble sausage finely. Remove to a plate to cool. 

Reduce heat to medium low, add onions and garlic & sautée for approximately 3 minutes. 

Add wine to skillet to deglaze, using a wooden spoon to scrape and release the sausage bits, allowing most of the liquid to cook off. Add chopped mushroom stems and thyme. Sautée for 2 minutes, add salt and pepper to taste and set aside. 

In a bowl combine cream cheese, egg yolk and Parmesan cheese.  Add cooled sausages and mushroom stem mixture. Combine well, cover and refridgerate for approximately 30 minutes to firm up.

Preheat oven to 350 degrees and line a baking sheet with parchment paper. Place mushrooms on baking sheet upside down. 

Spoon mixture into a Baggie, cut a large hole in one end and squeeze sausage mixture into mushroom cavities, adding enough to have a nice mound on top. 

Bake for 25 minutes or until golden brown. Broil the last minute for a more golden brown topping. 

Cool for a few minutes, sprinkle with chopped fresh parsley and serve.