• aya soman

    Stuffed Mushroom Appetizer #StuffedMushroom #MushroomAppetizer

  • Lynda Smith

    Stuffed Mushrooms | The Girl Who Ate Everything - From Ree Drummond (uses chopped mushroom stems, hot pork sausauge meat, onion, garlic, cream cheese, egg yolk, parmesan, white wine)

  • Patricia Rathgeber

    I'm a sucker for a great Stuffed Mushroom Recipe and I think my Derrick would enjoy these too, they have Hot Pork Sausage & Cream Cheese in em!

  • Vivianne Tremblay

    Most mouth-watering stuffed mushrooms #health care #health guide #better health solutions #health food #better health naturally| http://health-guide-913.blogspot.com

  • Ramona Thompson

    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.

  • Captured Creativity

    stuffed-mushrooms appetizer recipe .... with pork sausage, Parmesan, cream cheese, white wine and garlic

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