If you need a delicious appetizer for your upcoming New Year’s Eve gathering, look no further than these yummy stuffed mushrooms! I just made them for the first time at my annual “Appetizer Buffet” on Christmas Eve. When I took a poll of my family in attendance as to their favorites, many put these mushrooms at the top of their list!
The plain button mushrooms are filled to almost overflow with spicy sausage and creamy cheeses. Another big plus for me is that they are not only delicious, but can be made ahead and frozen. Once thawed, just bake as directed. They bake up just as perfectly as if you had put them together the same day. That’s my kind of appetizer that will find its place in my appetizer favorites!
- 24 ounces, white button mushrooms
- 1/3 pound hot pork sausage
- 1/2 whole medium onion, finely diced
- 4 cloves garlic, finely minced
- 8 ounces, cream cheese
- 1 whole egg yolk
- 3/4 cups Parmesan cheese, grated
- 1/3 cup chicken broth
- Salt and pepper to taste
Wash mushrooms in cold water. Pop out stems, reserving both parts.
Chop mushroom stems finely and set aside.
Brown and crumble sausage. Set aside on a plate to cool.
Add onions and garlic to the same skillet; cook for 2 minutes over medium low heat.
Pour in chicken broth to de-glaze the 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.
Add cooled sausage and cooled mushroom stems.
Stir mixture together and refrigerate for a short time to firm up.
Smear mixture into the cavity of each mushroom, creating a sizable mound over the top.
Bake at 350 degrees for 20 to 25 minutes, or until golden brown.
Allow to cool at few minutes before serving.
Slightly adapted from: Pioneer Woman