Sausage and Thyme Stuffed Mushrooms

by Julie Ruble on October 11, 2013 · 5 comments

Sausage and Thyme Stuffed Mushrooms
Sausage and Thyme Stuffed Mushrooms

Sausage and Thyme Stuffed Mushrooms



Recipe by: Very slightly adapted from Pioneer Woman
Yield: 6 servings

This recipe is very slightly adapted from Pioneer Woman’s stuffed mushroom recipe, and features an incredible filling of mushroom, onions, sausage, cream cheese, white wine, and thyme. Mike and I eat the whole batch by ourselves as a main course some nights for dinner.

Ingredients:
24 ounces white button mushrooms
1 (8-ounce) package cream cheese, softened
1 egg yolk
3/4 cup grated parmesan cheese
1/4 teaspoon dried thyme
1/2 pound hot pork sausage
1/2 medium onion, finely diced
4 cloves garlic, minced
1/3 cup dry white wine (I used Sauvignon Blanc)
salt and pepper

Directions:
Preheat the oven to 350 degrees F and line two baking sheets with aluminum foil. Clean the mushrooms and cut their stems out, finely chopping and reserving the stems. Place the hollowed out mushroom caps on a foil-lined baking sheet. Combine the softened cream cheese and egg yolk in a large bowl. Add in the grated parmesan and thyme.

In a medium skillet over high heat, brown the sausage. When it’s browned, remove it with a slotted spoon to the bowl with the cream cheese mixture. Let it sit and melt the cheese while you cook the onions until softened in the remaining sausage drippings, about 2 minutes. Add garlic and cook for about 30 seconds before adding in white wine to deglaze the pan. Cook until the liquid is gone, about 2 minutes. Add in the mushroom stems and cook until they’re tender, about 2 minutes. Spoon the mixture into the cream cheese bowl and mix it all together. Salt and pepper this mixture to taste. Pile each mushroom cap high with the cream cheese mixture. Bake for 20-25 minutes or until firm. Let the mushrooms cool a few minutes, serving warm.

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{ 5 comments… read them below or add one }

Tieghan October 11, 2013 at 2:34 am

These are some incredible bites! Love the mushrooms with the sausage!

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DessertForTwo October 11, 2013 at 12:37 pm

You’re so freaking adorable. Like the most adorable food blogger ever. They should give awards for that :)

I had an intern this summer that was 18 and was a huge one direction & Bieber fan. I learned a lot, um, too much, hehe.

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Coco in the Kitchen October 11, 2013 at 6:03 pm

Buffalo Buffalo Buffalo Buffalo Buffalo !

I’m so confused!

But, these stuffed mushrooms are making my mouth water. Gonna make them for dinner TOnite!

PS- Pls check out my latest giveaway (an Autumn wreath) – it’s for a very good cause!

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Audra | The Baker Chick October 13, 2013 at 4:22 am

These are the perfect finger food! I’m helping a friend plan a bridal shower and these are just the thing!

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Mushrooms Canada October 15, 2013 at 7:46 pm

Love these little caps! They sound fantastic. Thanks for sharing…

-Shannon

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