Spicy Sausage Stuffed Mushrooms

Ingredients

• 1 pound white button mushrooms
• 1/2 pound hot sausage
• 1/2 medium onion, minced
• 4 cloves garlic, minced
• 1/3 cup white wine
• 8 oz. cream cheese (I used fat free), softened
• 1 egg yolk
• 3/4 cup Parmesan cheese, shredded
• salt and pepper to taste

Directions

Rinse and dry the mushrooms. Remove the stems from the caps. Chop the stems fine and set aside. Cook the sausage over medium heat until well browned and crumbled. Remove from pan to cool.

In the same pan, cook the onions, stems and garlic until soft, approximately 2 minutes. Add the wine and simmer until the liquid evaporates. Salt and pepper to taste and set aside to cool.

In a bowl, combine the cream cheese and egg yolk. Add the Parmesan cheese, cooled sausage and cooled onion and stem mixture. Mix together well and refrigerate for 15 minutes.

Preheat oven to 350 degrees F. Arrange the mushroom caps in your baking dish. Spoon a generous portion of the stuffing mixture into the cavity of each mushroom cap. Bake for 25 to 30 minutes, or until browned. Allow to cool for 15 minutes before serving.