Ingredients:
20 brown or white button mushrooms
½ lb sausage, removed from casings or uncased (Vegetarian option: Add ¾ c. cooked wild rice or bread crumbs and extra onion and greens)
5 cloves garlic, minced
½ large onion, or 1 small onion, chopped fine
2 tbsp. minced fresh sage
¼ c. Frey Organic white wine
1 c. finely chopped greens (nettles, chard, kale etc.)
½ c. cooked wild rice
8 oz. cream cheese, at room temp.
1 egg yolk
¾ c. grated Parmesan cheese
2 tbsp. garlic butter (or 2 tbsp. melted butter with a clove of crushed garlic)
Salt & pepper to taste

Preparation:
1) Wash mushrooms and pop out stems. Chop the stems finely and set aside.   
2) Brown and crumble sausage in a pan. Set aside to cool.   
3) Using the same pan, sauté the onions, garlic and sage for 3 min. Add wine, then let it cook off. Add mushroom stems, then the greens, and let cook another 3 min. or until onions are translucent and greens are done. Add salt and pepper to taste. Set aside to cool.   
4) Sauté mushroom tops in garlic butter with salt 4-5 minutes each side or until mushrooms are soft and partly cooked.  Set aside and let cool.  
5) In a bowl, combine cream cheese and egg yolk. Add cooled sausage, onions, mushroom stems, rice, parsley and ¾ C of the grated cheese.   
6) Butter or oil a pan around 9 by 14 inches in size.   
7) Heap each mushroom with stuffing and place in pan. Extra stuffing can go around mushrooms or refrigerated for later use.   
8) Sprinkle remainder of grated cheese over the tops and bake at 350 degrees for 20-25 minutes or until golden brown.

Share and enjoy with a chilled glass of Frey Biodynamic Chardonnay!

Copyrighted 2014, Lily Frey