The Pioneer Woman Stuffed Mushrooms is a delicious appetizer recipe that you must try!
Background: The Pioneer Woman Stuffed Mushrooms are amazing! The hot pork sausage sets them apart from any other recipe we have tried. They are cheesy and packed with flavor. We love making them as an appetizer any time we are entertaining and they disappear quick! These Stuffed Mushrooms are relatively easy to make, but look so fancy.
- 24 ounces white button mushrooms
- 1/3 pound Premium Pork Fresh Hot Sausage
- 1/2 whole medium onion, finely diced
- 4 cloves garlic, finely minced
- 1/3 cup dry white wine
- 8 ounces cream cheese
- 1 whole egg yolk
- 3/4 cup grated parmesan cheese
- salt and pepper, to taste
- Wipe off or wash mushrooms in cold water. Pop out stems, reserving both parts. Chop the mushroom stems finely and set aside.
- Brown and crumble the 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 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.
- Add cooled sausage and cooled mushroom stem mixture. 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 least ten minutes before serving; the stuffed mushrooms taste better when not piping hot.
We also love the Buffalo Chicken Totchos from The Pioneer Woman!
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