Sausage Stuffed Mushrooms I recipe

6 servings

1 (12 ounce) package ground sausage

18 fresh mushrooms

2 (8 ounce) packages cream cheese, softened

3/4 cup dry bread crumbs

1 cup red wine

Place sausage in a large, deep skillet.

Cook over medium high heat until evenly brown.

Drain and set aside.

Preheat oven to 325 degrees F (165 degrees C).

Clean the mushrooms.

Remove, chop and reserve the stems.

In a medium bowl, gently mix the chopped mushroom stems, cream cheese and bread crumbs.

Mix in the sausage and 1/4 cup red wine.

Using a spoon, stuff the mushroom caps with the chopped stem mixture.

Transfer to a large baking dish, and cover with the remaining red wine.

Bake in the preheated oven 25 to 30 minutes, or until the mixture is lightly brown.