Mushroom Stuffed Mushrooms

• 8 2"diameter mushrooms
• 3 1/2 tbs butter
• 1/3 cup minced onion
• 1 tsp minced onion
• 2 tbs minced parsley
• 3 tbs dry white breadcombs
• 2 lg egg yolks
• 1 cup beef stock or canned beef broth
• 1/4 cup dry red wine

1. Remove mushrooms stems. Chop stems finely;reserve caps. Melt 1 1/2 tbs butter in heavy large skillet over medium heat. Add onion and garlic; satue until golden, about 5 minutes. Add chopped msuhroom stems; saute until msuhroom liquid evaporates, about 6 minutes. Mix in parsley. Reduce heat to lovw. Add breadcrumbs, stir until golden, about 5 minutes. Season with salt and pepper. Transfer filling to bowl; cool. Stir in egg yolks.
2. Cut off very thin slice from rounded side of each mushroom cap to make flat surface (do not cut through cavity); reserve slices. Turn caps hollow side up. Spoon 1 tbs filling into each cavity. Cover filling with reserved slices.
3. Preheat oven to 400. Melt 2 tbls butter in heavy large skillet over medium heat. Place mushrooms , filled sides up in skillet. Cook until bottoms brown about 4 minutes. Transfer mushrooms to 8x8x2" glass baking dish. Add stock and wine to same skillet; boil until reduced by half, about 10 minutes. Pour mixture over mushrooms.
4. Bake mushrooms uncovered until tender, about 25 minutes
5. Transfer to plates. Serve mushrooms with sauce.

mushrooms, butter, onion, onion, parsley, white breadcombs, egg yolks, beef stock, red wine

Taken from www.epicurious.com/recipes/member/views/mushroom-stuffed-mushrooms-50016803 (may not work)