Lately I've been obsessed with all things 'Stuffed Mushrooms' from crab to veggies to sausage, they just don't get old, and being that it's one of a few things that both kids will eat it's a major win. So when my mom handed me this recipe a few weeks ago, I couldn't of been more excited. Mmmm..
2 Packages Baby Bella Mushrooms (stems set aside and diced)
1 1/2 Cups Chicken Sausage
1/2 Cup Diced Onion
3-4 Tbsp. Minced Garlic
1 Pkg. Cream Cheese
2 Tbsp. Panko Bread Crumbs
1/3 Cup White Wine or Vegetable Broth (I've tried both, and love.)
3/4 Cups Parmesan Cheese
Preheat oven to 350˚ F.
Brown Sausage in large skillet, and set aside in a bowl.
Next, combine onions and garlic in the same skillet and cook for about 2 minutes. Add wine (or broth) and deglaze pan, allow all liquid to evaporate. Add diced mushroom stems and panko, stir for 2 minutes, set aside and let cool.
In a bowl, mix egg, cream cheese and parmesan cheese. Add cooled sausage and mushroom stem mixture.
With a spoon (or hand*) dollop a hearty portion into each mushroom cavity, allowing it to overflow.
Bake for 25 mins, or until golden brown. Let cool and serve warm (not hot).