THE BEST ITALIAN SAUSAGE STUFFED MUSHROOMS

INGREDIENTS

24 ounceswhite button mushrooms
1/3 lb warm Italian sausage ground
half yellow onion finely diced
6 cloves garlic finely minced
1/three cup dry white wine I used pinot grigio
2-3 tsp sprigs of fresh thyme chopped (or 1/four dried thyme leaves)
eight ozcream cheese
1 egg yolk
3/four cup Parmesan cheese grated
salt and pepper to taste

INSTRUCTIONS

• Wipe off mushrooms with a damp paper towel. Twist stems of mushrooms to cast off (or use a paring knife).
• Chop mushroom stems finely and set aside.
• Cook and fall apart sausage finely. Remove to a plate to chill.
• Reduce heat to MED-LOW and upload onions and garlic to the identical skillet with sausage grease. Saute for 3 mins.
• Pour in wine to deglaze pan, the use of a wood spoon to scrape the pan to launch the brown sausage bits, and allow most of the liquid to prepare dinner off.
• Stir in chopped mushroom stems and thyme and saute for 2 minutes. Add salt and pepper to flavor. Set combination aside on a plate to cool.
• In a bowl, integrate softened cream cheese, egg yolk, and Parmesan cheese. Stir to mix nicely.
• Add cooled, cooked sausage and cooled onion mixture. Stir nicely, cowl with plastic wrap and refrigerate for half-hour or in an effort to company up.
• Preheat oven to 350 ranges, line a baking sheet with parchment paper.
• Using a spoon or teaspoon measuring spoon, upload combination to the top of the mushrooms, urgent barely to fill the cavity. Add a little extra to create a mound on pinnacle of the mushroom.
• Bake for 25 minutes, or until golden brown. Broil the final minute if you want a extra golden brown topping.
• Let cool a couple of minutes, sprinkle with chopped sparkling parsley, and serve.

Source : https://www.thechunkychef.com/italian-sausage-stuffed-mushrooms/

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