stuffed mushrooms

• 24 oz white button mushrooms
• 1/3 lb hot pork sausage
• 1/2 medium onion, finely diced
• 4 clove garlic, finely minced
• 8 oz cream cheese
• 1 egg yolk
• 3/4 cup parmesan cheese, grated
• 1/3 cup dry white wine
• 1 salt and pepper (to taste)

1. remove stems from mushrooms.
2. save stems and chop them up.
3. preheat oven to 350 F
4. brown sausage, crumble.
5. add onions and garlic to same skillet and cook for 2 minutes over medium low heat.
6. pour in wine to deglaze pan, allow liquid to evaporate.
7. add in chopped mushroom stems, stir to cook 2 minutes.
8. add salt and pepper.
9. set mixture aside on plate to cool.
10. combine cream cheese and egg yolk.
11. stir in parmesan cheese.
12. add cool sausage and cool mushroom.
13. stir and refrigerate to firm up (doesn't take long).
14. smear mixture into cavity of each mushroom, creating sizeable mound over top.
15. bake for 20-25 minutes or until golden brown.
16. allow to cool 10 minutes at least.

white button mushrooms, hot pork sausage, onion, clove garlic, cream cheese, egg yolk, parmesan cheese, white wine, salt

Taken from cookpad.com/us/recipes/332073-stuffed-mushrooms (may not work)