Friday, March 16, 2012

The Pioneer Woman's Stuffed Mushrooms

Ree Drummond, thank you!  Pinterest, you are my love as well!  Before I was introduced to Ree's recipes (aka The Pioneer Woman) and Pinterest I was simply missing out on so much!  As it appears, The Pioneer Woman and I share a HUGE love of mushrooms!!! 

I have made her brie stuffed mushrooms, her french onion soup stuffed mushrooms and her Burgundy mushrooms (all of which are AAAA-MAZING) but somehow I had never seen this recipe.....so enters Pinterest.....A few days ago, as I sat mindlessly going through recipes on Pinterest I saw a recipe for stuffed mushrooms that someone was claiming were The Pioneer Woman's.  As I thought I had tried most of her recipes that even contain mushrooms I decided to check it out.  They were right...there had been a stuffed mushroom recipe of hers I had missed!!!  Well that clearly needed to be fixed and fixed FAST!  

They were such a hit at Sunday dinner that I am pretty sure my 14 month old nephew consume at least 3 before he even sat down to dinner....he would just walk back and forth between my dad and my brother, getting a little off of each of their plates every time...it was actually pretty hysterical!

The Pioneer Woman's Stuffed Mushrooms

24 ounces, weight White Button Mushrooms
1/3 pound Hot Pork Sausage
1/2 whole Medium Onion, Finely Diced
4 cloves Garlic, Finely Minced
1/3 cup Dry White Wine
8 ounces, weight Cream Cheese
1 whole Egg Yolk
3/4 cups Parmesan Cheese, Grated
Salt And Pepper, to taste
Wipe off or wash mushrooms in cold water. Pop out stems, reserving both parts.

Chop mushroom stems finely and set aside.

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.
This was all that was left, but then I am pretty sure Emory got to that one in the end!
Here is my sweet nephew!  He is just so freaking cute, I can't stop taking pictures!

 
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3 comments:

  1. can these be made ahead of time and frozen?

    ReplyDelete
  2. The chef working in the kitchen now exactly knows what things are to be prepared for the day, so that he can plan out and strategize accordingly.
    enlast

    ReplyDelete