Sausage Stuffed Mushrooms with Red Wine

Bulk sausage (pork or turkey) is cooked and combined with cream cheese, bread crumbs, red wine, and mushroom stems, then spooned into the mushroom caps and baked.

Ingredients:

• 1 (12 ounce) package bulk sausage
• 18 large fresh mushrooms
• 2 (8 ounce) packages cream cheese, softened
• 3/4 cup fine dry bread crumbs
• 1 cup red wine

Directions:

Place sausage in a large, deep skillet. Cook over medium heat until evenly brown. Drain and set aside. Preheat oven to 325 degrees. Clean the mushrooms. Remove, finely chop and reserve the stems. In a medium bowl, gently mix the mushroom stems, cream cheese and bread crumbs. Mix in the sausage and 1/4 cup of the red wine. Using a spoon, stuff the mushroom caps with the chopped stem mixture. Transfer to a large baking dish, and pour the remaining red wine around caps. Bake in the preheated oven 25 to 30 minutes, or until the mixture is lightly brown.

Number of Servings: serves 6