Ingredients

The following ingredients have 4 Servings
  • 2 packages white mushrooms ((about 24 mushrooms))
  • 4 oz spicy chorizo (OR hot Italian sausage) (casing removed)
  • 1 onion (chopped)
  • 1 tablespoon garlic (minced)
  • 5 tablespoons white wine
  • 1 egg yolk
  • 4 oz cream cheese (room temperature)
  • 1/4 cups Parmesan cheese (grated)
  • salt & pepper, to taste

Instruction

  • Begin by washing and separating the mushroom tops from the stems, reserving the stems. Dry the mushroom tops and set aside. Preheat the oven to 350F.
  • Finely chop the stems, onion, and garlic as you bring your half a block of cream cheese to room temperature.
  • Toss your chorizo into a skillet on medium high heat. Brown until crumbly then remove from the pan and store in cool location.
  • In the same pan, without cleaning, add your onions, mushroom stems and garlic and stir until softened and browning slightly.
  • Add wine one tablespoon at a time while stirring. Bring to a boil until the liquid has evaporated then remove from the heat and combine with cooling chorizo.
  • In a small bowl, combine the yolk, softened cream cheese, and Parmesan cheese then mix into the cooled chorizo and stems blend. Stick the mixture into the refrigerator for about an hour, or until the cream cheese has firmed up,
  • Once the cream cheese has firmed up the mix, use a spoon to smear the insides of the mushroom tops until overfull. In my opinion, the more stuffing, the better! As long as the weight is distributed evenly, pile it on!
  • Sprinkle the tops with Parmesan cheese then place into the oven at 350F for 20-25 minutes.
  • When the tops are nice and brown, remove from the oven and allow to cool for about 10 minutes. Enjoy!