Sausage Stuffed Mushrooms

It’s been a whirl wind of a week.  It started off with another polar vortex and a two day off-site at the “Marketing The PepsiCo Way” training (not a fun time getting over to McCormick Place in -12 degree weather and even worse wind chills).  On the flip side though, if I ever visit Antarctica, I have learned the art of dressing in layers:  tights, winter running leggings, wool knee socks (thanks mom), wool dress, turtleneck, sweater, two scarves, fleece headband, two pairs of gloves, Uggs, long puffy jacket with hood – takes me a while to de-robe once I get to work. 

Anyways, the week ended with the Larry Awards…such a great day (well, and night…whoops! One glass of wine too many).  After a few months of planning the event it was finally here.  Despite a rather large “hiccup” in the morning when half our videos were messed up, we pulled it together and the event went was great.  Lots of laughs were had by all with our great host from Second City.  Thankfully all the videos I helped write and film were received with lots of laughs too (phew!). 

Anyways, we are now at the end of the week and after a “super” week, it is time to kick back, relax and watch the super bowl (and puppy bowl).  With this in mind I decided to make an appetizer I have been wanting to try for a while…sausage stuffed mushrooms….<insert yummy noises>.  I hope you all are having a great time with friends this afternoon while watching the game…cheers!

Ingredients:

24 ounces, weight White Button Mushrooms

1/3 pound Hot Pork Sausage (I could only find regular sausage so I added some red pepper flake while the onions were sautéing)

1/2 whole Medium Onion, Finely Diced

4 cloves Garlic, Finely Minced

1/3 cup Dry White Wine

8 ounces, weight Cream Cheese

1 whole Egg Yolk

3/4 cups Parmesan Cheese, Grated

 Salt And Pepper, to taste

Directions

Wipe off or wash mushrooms in cold water. Pop out stems, and keep both parts.  Chop mushroom stems finely and set aside.  Brown and crumble sausage and then set aside on a plate to cool.

In the same skillet (don’t clean it) add onions and garlic.  Cook for 2 minutes over medium low heat.  Pour in wine to deglaze pan, allow liquid to evaporate.  Add in chopped mushroom stems, stir to cook for 2 minutes.  Add salt and pepper to taste. Set mixture aside on a plate to cool.

In a bowl, combine cream cheese and egg yolk. Stir together with Parmesan cheese (it’s easier if you let the cheese come to room temp).  Add cooled sausage and cooled mushroom stems. Stir mixture together and refrigerate for a short time to firm up.

Scoop and smear mixture into the whole of each mushroom, making a mound over the top.

Bake at 350 degrees for 20 to 25 minutes, or until golden brown.  Allow to cool at least ten minutes before serving; the stuffed mushrooms taste better when not piping hot.

Picture Source: Lindsay Klindt

Recipe Source: Pioneer Woman