Stuffed Mushrooms

Not everyone is a huge fan of mushrooms on their own, but mushrooms stuffed with sausage and cream cheese are a different story entirely. This recipe takes a fair bit of prep, so it's best saved for special occasions, but it's worth the effort.

This particular recipe was made with baby portobello mushrooms, but you can easily scale it for full sized portobellos, buttons, or whatever kind of mushroom you prefer.

Ingredients

 * 28 ounces (weight) of baby bellas
 * 1/2 lb hot breakfast sausage
 * Half an onion
 * Four-ish cloves of garlic
 * 1/2 cup of white wine
 * Egg yolk
 * 1 pack cream cheese
 * Parmesan

The Real Work
Pop out the mushroom stems from the caps, wash, separate. Chop the stems up really fine. Mince the garlic and onion while you're at it.

Get a pan nice and hot and brown off the sausage, breaking it up as you go. Spoon it into a bowl to cool, then toss the garlic and onion into the grease. Once that's getting nice and clearish brown, toss in the wine to deglaze. Drink some, while you're at it. Let it cook down on a simmer until the liquid's mostly gone, then toss in your minced stems. I did a bit of Tony's over it at this point, but salt and pepper or whatever spices you dig would work, too. Cook, turn off the heat, and have some more wine. Let all that sit aside to cool for a bit.

Meanwhile, get that cream cheese and fold the egg yolk in it, adding about a cup of Parmesan as you go. Nice. Toss in the cooled sausage, then the cooled onion/mushroom/garlic/wine goodness. Fold it all together and spoon that into your caps. Top it off with more Parmesan, because you bought way more than you needed, right? Good.

Bake at 350 F for 25-ish minutes, until golden brown.

Serve warm, but not hot. Makes a great finger food.