Tuesday, November 30, 2010

"Classic" Stuffed Mushrooms


Adding to the list of yummy Thanksgiving apps this year were Stuffed Mushrooms.  I love, love, love stuffed mushrooms of practically any sort and it had been quite some time since I've sunk my teeth into one, so it was only right to make them for this food-filled holiday!

This is actually a very classic recipe and what some would refer to as the "original."  There are so many variations out there now for stuffed mushroom recipes that it can sometimes be hard to find one that is different, yet appealing to all palettes.  You can stuff them with crab, an assortment of cheeses, potatoes, different types of meat, etc.  When in doubt, I always refer to the tried and true, the classic, the original, the big get the point, I'm sure.

With a healthy (not waist-healthy but portion-healthy or size-healthy, if you rather) bite of sausage, cream cheese and Parmesan cheese stuffed into a juicy mushroom, your mouth explodes with depths of flavor and's pleasing in so many ways!  They're such a savory and slightly rich addition, that you don't need too many which is why this recipe can go a long way with guests, even leaving enough for seconds or thirds!

Oh and for what it's worth, please don't mind my picture...I accidentally left them in the oven too long!  Even after my timer told me it was time for them to come out, I was preoccupied with other kitchen tasks....who am I kidding?  I was stuffing my face "taste-testing" other yummies I was working on!  Irregardless, they were still good and we devoured!

"Classic" Stuffed Mushrooms

24 oz. Button Mushrooms
1/2 lb. Pork Sausage (whatever flavor you like...I used Italian)
1/2 Med. Onion, diced
4 cloves Garlic, minced
1/3 cup Chicken Broth
8 oz. Cream Cheese, softened
1 whole Egg Yolk
3/4 cup Parmesan Cheese, grated
Salt to taste
Pepper to taste

Preheat oven to 350 degrees.

Gently wipe off mushrooms with a damp cloth or paper towel to remove dirt.  Pop out the stems, reserving both parts.

Chop up the stems into fine pieces and set aside.

In a skillet, cook the sausage over med-high heat until browned; drain the grease and transfer meat to a plate to set aside.

Meanwhile, add the onions and garlic to the skillet and cook over medium heat until softened (about 2 minutes).    Pour chicken broth into the skillet and deglaze the pan by running a whisk or spoon around the bottom of the pan to scrape up any bits left behind by the meat.  Continue cooking until liquid evaporates (about 5-7 minutes).  Add in the mushroom stems and cook to soften (about 2 minutes).  Remove from heat and set aside to cool.

In a medium bowl, mix together the cream cheese and egg yolk.  Add in the Parmesan cheese and mix until combined well.  Add in meat and mushroom mixture and mix well.  Refrigerate the mixture, allowing it to firm up (about 20 minutes).

When ready, smear the sausage mixture into each button cap cavity, allowing a generous amount to sit on top.  Place stuffed mushrooms on a baking sheet and bake for 20-25 minutes (or until golden brown).

Yield: 12-16 Servings
Source: Adapted from The Pioneer Woman


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