Ingredients

2 10-ounce packages mushrooms

3 tablespoons butter

2 cloves garlic, minced

2 tablespoons finely chopped onion

¼ cup Chardonnay or other white wine

½ cup bread crumbs

½ cup Parmesan

1 pound cooked, drained good-quality sausage

¼ teaspoon red pepper flakes

½ cup grated mozzarella cheese

Preparation

  1. Preheat oven to 325 degrees.
  2. Wash mushrooms. Gently twist stems to remove. Save about 1/4 of the stems; dice. If you break any of the mushrooms while removing the stems (I always do), dice them up, too.
  3. In a large skillet, melt butter over medium heat. Add diced mushroom stems, garlic, and onion. Sauté about 5 min., then add chardonnay. Cook, stirring, until most of liquid has evaporated.
  4. Add bread crumbs and Parmesan, mix thoroughly. Add sausage and red pepper flakes.
  5. Lightly pack mushroom caps using a spoon, and mound filling slightly over the top. Place in baking dish and top with mozzarella. Bake 20 min. at 325