Stuffed Mushrooms

They say your taste buds change every 7 years. It must be true. I used to hate mushrooms and now I love them. Here's another hit from the Pioneer Woman...cream cheese and sausage stuffed mushrooms. I couldn't stop eating them. She said the best part about these is that they are so forgiving. You can prepare them, freeze them, then thaw and bake when needed. I'm all about simplifying my life during this crazy holiday season so I can enjoy it.

Stuffed Mushrooms

by The Pioneer Woman

24 ounces, White Button Mushrooms
⅓ pounds Hot Pork Sausage

½ whole Medium Onion, Finely Diced

4 cloves Garlic, Finely Minced

8 ounces, Cream Cheese

1 whole Egg Yolk

¾ cups Parmesan Cheese, Grated

⅓ cups Dry White Wine

Salt And Pepper (to Taste)

Directions: 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. Garnish with minced parsley if you're feeling fancy.