Stuffed Mushrooms

Another awesome PW recipe...I love mushrooms more and more the older I get. These are awesome!

Stuffed Mushrooms
24 oz. white button mushrooms
1/3 lb. hot sausage (I used turkey sausage)
1/2 onion, minced
4 cloves garlic, minced
1/3 c. dry white wine
8 oz. cream cheese, softened
1 egg yolk
3/4 c. grated parmesan
salt & pepper, to taste

Wipe off your mushrooms with a damp washcloth or paper towels to clean them. Note: you should never run mushrooms under water to rinse cause they are like sponges and they absorb water!
Remove stems, and chop them up.
Brown sausage in skillet, and set aside to cool.

In same skillet, saute onions, garlic, and chopped mushroom stems for a couple minutes until they start to soften. Pour in wine to deglaze the pan and allow liquid to evaporate.

In a bowl, combine cream cheese, egg yolk, and Parmesan. Add cooled sausage and sauted onion, garlic, & mushrooms.

Scoop a good amount of the mixutre into cavity of each mushroom, mounding the top.

Bake at 350 degrees for 20-25 minutes, or until golden brown. Cool slightly before serving.