Mmmmm...mushroom bites with sausage and cheese...(insert drooling Homer Simpson image here)...

Try these next time you have a party!

Stuffed Mushrooms
adapted from The Pioneer Woman

24 ounces white button mushrooms
1/3 pound sausage
1 shallot, finely chopped
4 cloves garlic, finely minced
1/2 cup dry white wine
8 ounces cream cheese, room temperature
1 egg yolk
3/4 cup grated Parmesan cheese
salt and pepper, to taste

Clean mushrooms, then pop out the stems.  Finely chop the stems and set aside.

Arrange the mushroom caps on baking sheet.  Sprinkle with salt.

Brown and crumble the sausage in a skillet.  Remove from skillet with slotted spoon and set aside.

Add shallot and garlic to skillet and cook over medium heat for a few minutes.

Pour in wine, stir and scrape up the yummy brown bits, and cook until liquid evaporates.

Add the chopped mushroom stems and cook for 2 minutes.  Add salt and pepper to taste.  Set aside to cool.

Combine cream cheese and egg yolk in bowl.  Stir in Parmesan cheese, cooled sausage and cooled mushroom stems.  Put bowl in refrigerator for 30 minutes or so.  Preheat the oven to 350 degrees.

Spoon the sausage mixture into each mushroom cap, mounding on top.

Bake 20-25 minutes, or until golden brown.  Let cool ten minutes before serving.