Imagine a little fun bite you can pop into your mouth which bursts with a cheesy mixture of sausages and mushrooms – and you have the Stuffed Mushrooms by Pioneer Woman, which we have recreated for you right here, right now on Cookups. I love Pioneer Woman, I love her recipes and I love the way she writes and her pictures. I had spent many a long night, lusting after her pictures (of food!) and perusing through her recipes. I had actually made these stuffed mushrooms once before for a dinner party my parents held and they turned out to be quite the hit.
So, when deciding what to make for dinner the other night I suggested these little babies and the rest is delicious history! So let’s gather all our ingredients and get started – first, you will need about a packet of white mushrooms, some chicken stock, one diced onion, 4 cloves of garlic (minced) and 6 sausages, an egg, some cream cheese and some grated Parmesan.
Now, what you have to do is pop the stems right out of the little fun guys (hehe geddit?). Once they are destemmed, chop ’em up real fine, ’cause we will be stuffing the mushrooms caps with the chopped up stems and….ta-da-dah….the sausages and the cheese! This is where you ask yourself, does the fun ever end? The answer is, with mushrooms, no they do not.
Let’s get to the sausages. Look at them, sitting on the dish so lean and tempting. Toss ’em in a skillet and let’s brown them up. Good and brown and burnt. I LOVE burnt bits of sausages. Now chop these up too, real fine, till they’re kinda crumbly.
Then, in the same skillet where you did the sausages – toss in your diced onion and garlic. Cook for a few minutes, let them get good and hot and then you pour in some chicken stock. The original recipe asked for white wine, but I had drank it all some time back 😀 so we used chicken stock instead.
When the liquid evaporates, add in the stems, stir them around and let ’em cook. Add in some salt and pepper, cook this until tender, then lay to a plate to cool.
NOW…..*drumroll please* do a little dance and let’s get to the cheese. Sigh. Cheese. Makes my soul feel as though it’s soaring on angel wings. I used a whole block of cream cheese, but that was probably overkill. I’d recommend using half, it will still be cheesy and taste amazing. Now separate out an egg yolk, and put it in a bowl along with the cream cheese. Add in your grated parmesan, and mix it all up together.
Then, add in the sausages as well as the cooked, cooled stems. I just went right in and used my hands, that’s the best part of being Bangladeshi. We don’t bother with civilities when it comes to our food. Now that it’s all mixed up, check for seasonings and see what else you want to add. I went with some chopped parsley.
Brush your baking pan with olive oil and line up the mushroom caps upside down in your pan. Now add a sprinkling of salt.
It is now time to stuff the caps! You can use a teaspoon or your hands, just smear mounds of the stuffing onto the caps and make sure to push down so it fills the cavity of the mushrooms where the stems used to be. Now pop it into a pre-heated oven (350 degrees) for about 20-30 minutes.
Or, till they look like this. Wait for them to cool if you can resist before popping one into your mouth where it will burst with cheesy goodness and you can feel like you have died and have entered the gates of heaven.
1 packet of white mushrooms
6 sausages (pork, beef or chicken – whatever strikes your fancy)
4 cloves of garlic
1 cup chicken stock
1/2 block of cream cheese
1/3 cup of grated Parmesan cheese