Stuffed Mushrooms, Baby!

I made these Stuffed Mushrooms by The Pioneer Woman on Friday and let me tell you, they are easy and delicious! So I had to share it with you all.

These are excellent! To be perfectly honest I don't even care much for mushrooms so this says a lot about this appetizer. People seem to love these little finger foods as they disappear quickly. I couldn't stop eating them. So if you are looking for a quick and easy appetizer for your next gathering give these a try.

Stuffed Mushrooms, Baby!
The Pioneer Woman

24 ounces, fluid White Button Mushrooms
⅓ pounds Hot Pork Sausage
½ whole Medium Onion, Finely Diced
4 cloves Garlic, Finely Minced
8 ounces, fluid Cream Cheese
1 whole Egg Yolk
¾ cups Parmesan Cheese, Grated
⅓ cups Dry White Wine
Salt And Pepper, to taste

Preparation Instruction:
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 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 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 least ten minutes before serving; the stuffed mushrooms taste better when not piping hot.

Enjoy!