■24 ounces, weight White Button Mushrooms
■1/3 pound Hot Pork Sausage
■1/2 whole Medium Onion, Finely Diced
■4 cloves Garlic, Finely Minced
■1/3 cup Dry White Wine
■8 ounces, weight Cream Cheese
■1 whole Egg Yolk
■3/4 cups Parmesan Cheese, Grated
■ Salt And Pepper, to taste
Wipe off mushrooms. Pop out stems, reserving both parts.
Chop mushroom stems finely and set aside.
Brown and crumble sausage.
Set aside on a plate to cool.
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.