Pioneer Woman Stuffed Mushrooms

These sausage stuffed mushrooms are one of my favorite appetizers. I first had them at my friend Molly's house. She had made the full recipe a couple of weeks before and frozen the leftover filling, since it makes enough for two batches. I ended up adding some extra grated Parmesan before spooning my leftover filling onto Triscuits and broiling for a couple of minutes for an impromptu get together.

You really can't go wrong with most Pioneer Woman recipes, but I highly suggest using the extra spicy sausage for this recipe. My grocery was out of the brand I like, so I bought regular and added some crushed red pepper flakes and cayenne powder. Otherwise they seem a bit bland. Or maybe it's just that I'm used to that extra spice that is in all Houston food.

I've also made some other slight modifications, like drying out the mushrooms first. I found that if the prepared 'shrooms get to room temp before serving, like when I'm serving them at a party, the serving platter gets a bit of liquid on it and the 'shrooms get soggy.

Pioneer Woman's Stuffed Mushrooms
24 ounces, white button mushrooms
⅓ pounds spicy pork sausage
½ onion, diced
4 cloves garlic, minced
⅓ cups dry white wine
8 ounces cream cheese
1 egg yolk
¾ cups grated Parmesan
Red pepper flakes and/or cayenne, to taste
Salt & pepper, to taste

Wipe mushrooms and pull out stems, reserving both parts. Chop stems finely and set aside
Brown and crumble sausage, spoon from pan onto paper towel lined plate to cool.
In sausage pan, sautee onions and garlic for a couple of minutes over medium heat.
Pour in wine to deglaze pan & allow liquid to evaporate.
Add chopped mushroom stems and stir while cooking until tender. Add seasonings to taste, then set aside to cool

Combine cream cheese, egg yolk and Parmesan in bowl. Add cooled sausage and mushroom stems.
Refrigerate mixture until cool and firm.

Use spoon to fill the cavity of each mushroom cap and mound filling on top.
Bake at 350 for 20-25 minutes until golden brown.
Allow to cool at least ten minutes before serving.

Original recipe with step by step pictorials here: