I found these online somewhere...maybe a Food Network website, and really I should look for it so that I can credit the appropriate person. But for now I will pretend to be the mastermind behind these amazing little cups of goodness. The best part of these is having left over filling to create more yummy meals with!
Ingredients
2 packages white button mushrooms
1/3 pound hot pork sausage
1/2 onion finely diced
4 cloves of garlic
1/3 cup white wine
8 ounces cream cheese
1 egg yolk
3/4 cup parmesan cheese
Directions
brown sausage and set aside
in same pan, saute onions and garlic, deglaze with wine, add chopped mushroom stems (add a little salt and pepper to taste)
saute until you think they are done (4 minutes?)
set aside with sausage and let sit to cool
in a large-ish bowl combine cream cheese, egg yolk and parmesan, mix until smooth
add cooled sausage mixture into your cream cheese mixture and refrigerate
once the mixture is slightly hardened and easy to handle, spoon mixture into mushroom caps
bake on a cookie sheet at 350 for 20-25 minutes, sprinkle with salt and enjoy!
Left Overs!
I had filling left over when I made these, so I made a super easy stuffed chicken breast! Just slice into a boneless skinless chicken breast and spoon in filling. Or pound out the breast super thin and roll it around the filling. Bake in the oven until the chicken is at a safe temperature. Serve with your favorite starch and veggie, my suggestion would be asparagus or spinach and a mashed potato, but thats just what I like :)
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