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Servings: 6
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
View Full Recipe at Willow Bird Baking
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 111g | |
| Recipe makes 6 servings | |
| Calories 315 | |
| Calories from Fat 236 | 75% |
| Total Fat 26.57g | 33% |
| Saturated Fat 12.79g | 51% |
| Trans Fat 0.08g | |
| Cholesterol 80mg | 27% |
| Sodium 554mg | 23% |
| Potassium 194mg | 6% |
| Total Carbs 3.78g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 1.8g | 1% |
| Protein 12.97g | 21% |
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