24 white button mushrooms
1 link Italian sausage
1 shallot, chopped
2 cloves of garlic, minced
1/4 cup white wine
2/3 cup panko bread crumbs
4 oz. cream cheese
1/4 cup parmesan cheese
Parsley, to finish
Wash and dry mushrooms. Remove the stems. Chop the stems, and set aside.
Lay the mushroom caps on a foil lined baking sheet. Spray with cooking spray, and sprinkle with salt and pepper.
Remove the casing from the sausage.
Cook sausage in a large skillet over medium-high heat for about five minutes.
Add shallots, garlic and chopped mushroom stems to the sausage. Cook until soft, about six to eight minutes.
Pour white wine into the skillet, and reduce heat to low. Cook until the wine has evaporated. Remove from heat.
In a medium bowl, mix cream cheese and Parmesan cheese. Mix the sausage and vegetables into the cheese. Stir in bread crumbs.
Stuff the mushrooms: Scoop a spoonful of the filling, and spoon into the mushroom caps.
Once all of the mushrooms are stuffed, bake them at 350* for 15-20 minutes, or until the tops begin to brown.
Sprinkle chopped parsley over the top to finish.