This recipe came from an evening of wine and cheese at Wine Premiere. I prefer stuffed mushrooms warm, although they can be served room temperature as well.
Sausage Stuffed Mushrooms
12 oz. sausage
18 fresh mushrooms
16 oz. cream cheese, softened
3/4 cup bread crumbs
1 cup merlot
Cook sausage over medium heat. Drain and set aside. Preheat oven to 325ºF. Clean mushrooms. Chop and reserve stems.
Gently mix stems, cream cheese and bread crumbs. Stir in sausage and 1/4 cup red wine. Stuff the mushroom caps with this mixture. Put in large baking dish, and cover with remaining red wine. Bake 25 to 30 minutes until lightly browned.
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