Brown Sausage -making into fine crumbles then set aside on a plate to cool. Don't wash the pan.

Rinse mushrooms and pop out stems. Keep separate and set both aside.

Finely chop the garlic and onion.

Finely chop the stems and set aside (keep separate from onion/garlic)

Cook onion and garlic in the unwashed pan for 2-3 minutes.

Add wine and continue cooking until wine evaporates.

Add mushroom stems, salt and pepper. Cook until stems are tender and liquid has cooked out.

Once done, set aside in separate bowl to cool.

In another bowl, mix cream cheese, egg yolk and Parmesan.

Add cooled sausage and cooled mushroom mixture and mix.

Using a small spoon, scoop mixture into mushroom, press down slightly to fill cavity and set in pan. Most of the mixture will rest on top of the mushroom.

Cook at 350 for 30 minutes

Makes about 50 small to medium size mushrooms.

Enjoy!!