I have had the pleasure of spending time with Carol from Bluesky Kitchen on several occasions during this past year.
She is truly a passionate, creative and fabulous Chef who shares her talents on her blog and has a warm heart and giving spirit.
So, when she organized this holiday recipe blog hop which includes 18 bloggers sharing their best recipes, I just knew that I wanted to share one of my favorite appetizers with you.
Things in life were going as planned until we had two grand-babies (girl and boy) born within a very short time of one another and one came a few days early.
Friends from FB, thank you for all of the well wishes!
I am actually writing this and editing some less than perfect photos from Oklahoma.
So, I wrote to Carol and asked her if perhaps I should graciously bow out and she wrote back and said do the best you can!.
(I appreciate you Carol, for being so flexible and understanding)
I know that not everyone likes mushrooms, but if you do you will truly enjoy this appetizer, which
I have adapted from The Pioneer Woman.
I always rinse my mushrooms and always felt sort of guilty about it because most recipes tell you not to, but when I discovered that The Pioneer Woman does it too, I did a little happy dance in my kitchen!
Pat them dry after a quick cool rinse under the faucet and then let them air dry even more.
While your mushrooms are drying off, brown and crumble up that breakfast sausage.
Place the brown and crumbled sausage on a paper towel cover plate to cool and drain.
Add green onions, garlic and mushroom stems to skillet and cook about a couple of minutes.
Then deglaze pan with Dry White Wine. All of those goodies from the pan saturate the veggies.
Mix the cream cheese with one egg yolk along with some salt and pepper along with the sausage and vegetable mixture.
Stuff each mushroom with the mixture and create a rounded mound over the top of each mushroom
Bake for 20-25 minutes.
You can tell that this pan has sort of seen better days, but it has a sentimental meaning for me.
This was my Mom’s fudge pan and you can see all of the scrapes on it from where she cut the fudge slice over the many years.
Remove stuffed mushrooms from oven and let them set for about 5-10 minutes before serving.
Below you will find the the links for the rest of this fine group of Holiday Recipe bloggers.
Thank you so much for joining me today!
yield: 24Author: Jemmaprint recipe
- 24 ounces, weight Bella Mushrooms
- 1/2 package breakfast pork sausage
- 1 bunch fresh green onions
- 3 cloves Garlic, finely minced
- 1/3 cup Dry White Wine
- 3/4 package cream cheese (room temperature)
- 1 whole egg yolk
- 3/4 cup grated Romano Cheese
- Salt and Pepper to taste
- 1 tablespoon Parsley flakes
- Rinse mushrooms under cold running water, pat dry.
Pop out stems and lay mushrooms on towel.
Chop mushroom stems finely and set aside.
Brown and crumble sausage, set aside on paper towel covered plate and cool.
Add green onions and garlic to the same skillet and cook about 2-3 minutes over medium heat.
Pour in wine to deglaze pan, allowing liquid to evaporate.
Add chopped mushrooms 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 Romano cheese.
Add cooled sausage and cooled mushroom stems. Stir mixture together. If mixture is not firm, put in refrigerator for 30 minutes to firm.
Spoon mixture into the cavity of each mushroom and mound a generous portion over the top.
Bake in a 350 Degree over for 20-25 minutes, or until golden brown.
Cool for a least ten minutes before serving.
Leftover mushrooms can be kept for up to one day and reheated in microwave.