This is a little classic and just as good now as the first time you tasted them. Good things are always in style!
- 24 oz. white mushrooms
- 1 tbsp. olive oil
- 1/3 lb. hot Italian turkey sausage
- 1/2 medium onion, minced
- 3 cloves of garlic, minced
- 1/3 cup dry white wine (or chicken broth)
- 8 oz. cream cheese softened to room temp
- 1 egg yolk
- 3/4 cup, grated Parmesan/Romano blend
- 1 tsp. Italian Seasoning herb blend
- Salt and freshly ground black pepper to taste
Preheat oven to 350 degrees. Clean mushrooms, removing and reserving stems. Mince mushroom stems, onion and garlic. Set aside.
Heat oil in skillet over medium heat; add sausage, crumbling it as it cooks. When cooked, remove it from the pan and set aside to cool. Reduce heat to medium low, add onions to the pan and cook for about 2 -3 minutes. Add garlic and cook for another 2 minutes. Add wine to onions and garlic, deglazing pan and allowing liquid to evaporate. Add minced mushroom stems and sausage to pan and cook for another 2-3 minutes. Add seasoning, salt and pepper to mixture and remove from heat.
In a medium sized bowl, combine cream cheese and egg yolk. Add cheese blends and mix well. Add the sausage and the mushroom/onion mixture to the cream cheese and blend well. Refrigerate the mixture for 10 to 20 minutes to make mixture easier to handle.
Using a teaspoon, fill the cavity of each mushroom with the stuffing mixture, mounding the mixture over the top of the mushroom; arrange mushrooms on an ungreased baking sheet. Bake for 20 – 25 minutes, or until golden brown and bubbly. Allow to cool 10 to 15 minutes before serving. These can be served warm or at room temperature. They can also be frozen before or after cooking for later use.