On occasion I like to help out and cook for a local group of people who help families in the area in need. The last one I sort of spoiled them since they love my homemade spaghetti and meatball and had ask for it, I decided to add a appetizer to the already 3 course meal. I’ve been making this recipe for 10 years now with no complaints this was passed down to me by a family member.
24 ounces, weight White Button Mushrooms
1/3 pound Italian Pork Sausage
1/2 whole Medium Onion, Finely Diced
4 cloves Garlic, Finely Minced
1/3 cup Dry White Wine
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 parmesan cheese, sausage, onion, garlic and mushroom stems together
Stir mixture together and refrigerate for a short time to firm up.
spoon the 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.
add parsley to garnish if desired.