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  1. Clean and dry mushrooms. “Pop” the stems off the mushrooms and set aside to use for the stuffing.
  2. Brown the sausage in a skillet over medium-high heat, drain skillet and set sausage aside to use for stuffing.
  3. Finely chop white onion, garlic, and leftover mushroom stems.
  4. Add olive oil to skillet and sauté onion, garlic, and mushroom stems for 3-5 minutes, until tender. Set aside to cool.
  5. In a medium sized bowl, combine cream cheese and egg yolk with Parmesan cheese and parsley. Add cooled sausage and onion/garlic/mushroom mixture until fully mixed.
  6. Preheat oven to 350 degrees.
  7. Fill each mushroom cap with a generous amount of stuffing mixture and place on a baking sheet.
  8. Bake mushrooms for 25 minutes, until the stuffing begins to slightly brown on the top.
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