Appetizer: Stuffed Mushrooms

oh my goodness.
the pioneer woman is a-maze-ing!
seriously.
check her out.
i'd heard of her before, but only recently actually went to her site.
i will for sure be trying out lots more of her recipes.
let's say it again....amazing.

ever since we had stuffed mushrooms on our anniversary, i've been craving them. 
pregnancy-craving style.
i had to find a way to make them.
when i stumbled across them on her site, i about died.
i had to make them.

so i tried them out for the superbowl.
they were de-licious.
although my taste is a little more cheesy...i still adored them.
take her advice and use smaller mushrooms though...i should have.

here are how mine turned out:

and here is the recipe direct from her page.
(and if you click here, you can see the step by step instructions with pictures -- sooo helpful!)

Prep Time: 30 Minutes   
Cook Time: 25 Minutes
Difficulty: Easy
Servings: 8


Ingredients
24 ounces, fluid White Button Mushrooms
⅓ pounds Hot Pork Sausage
½ whole Medium Onion, Finely Diced
4 cloves Garlic, Finely Minced
8 ounces, fluid Cream Cheese
1 whole Egg Yolk
¾ cups Parmesan Cheese, Grated
⅓ cups Dry White Wine
Salt And Pepper, to taste

Preparation Instructions
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 cream cheese and egg yolk. Stir together with Parmesan cheese.
Add cooled sausage and cooled mushroom stems. Stir mixture together and refrigerate for a short time to firm up.
Smear 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.

jennifer here again.
this woman is incredible.  i will definitely be trying out many many more of her recipes and featuring them here.  stay tuned.