Stuffed mushrooms are perfect to serve at a party, and your guests will be raving about these! Filled with the most delicious filling with wine, cheese, Italian sausage, herbs and more…
Ingredients [ For 7 to 8 people ] [ Preparation time : 22 minute – Cooking time : 35 minutes ]
- 24 oz white button mushrooms
- 1/3 lb hot Italian sausage ground
- 1/2 yellow onion finely diced
- 6 cloves garlic finely minced
- 1/3 cup dry white wine I used pinot grigio
- 2-3 tsp sprigs of fresh thyme chopped (or 1/4 dried thyme leaves)
- 8 oz cream cheese
- 1 egg yolk
- 3/4 cup Parmesan cheese grated
- salt and pepper to taste
Preparation Method
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Wipe off mushrooms with a damp paper towel. Twist stems of mushrooms to remove (or use a paring knife).
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Chop mushroom stems finely and set aside.
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Cook and crumble sausage finely. Remove to a plate to cool.
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Reduce heat to MED-LOW and add onions and garlic to the same skillet with sausage grease. Saute for 3 minutes.
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Pour in wine to deglaze the pan, using a wooden spoon to scrape the pan to release the brown sausage bits, and allow most of the liquid to cook off.
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Stir in chopped mushroom stems and thyme and saute for 2 minutes. Add salt and pepper to taste. Set mixture aside on a plate to cool.
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In a bowl, combine softened cream cheese, egg yolk, and Parmesan cheese. Stir to combine well.
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Add cooled, cooked sausage and cooled onion mixture. Stir well, cover with plastic wrap and refrigerate for 30 minutes or so to firm up.
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Preheat oven to 350 degrees lines a baking sheet with parchment paper.
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Using a spoon or teaspoon measuring spoon, add mixture to the top of the mushrooms, pressing slightly to fill the cavity. Add a little extra to create a mound on top of the mushroom.
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Bake for 25 minutes, or until golden brown. Broil the last minute if you want a more golden brown topping.
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Let cool a few minutes, sprinkle with chopped fresh parsley, and serve.
Enjoy it!!
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