Step 1

Wipe off mushrooms with a damp paper towel. Twist stems of mushrooms to remove (or use a paring knife).

Step 2

Chop mushroom stems finely and set aside.

Step 3

Cook and crumble sausage finely. Remove to a plate to cool.

Step 4

Reduce heat to MED-LOW and add onions and garlic to the same skillet with sausage grease. Saute for 3 minutes.

Step 5

Pour in wine to deglaze pan, using a wooden spoon to scrape the pan to release the brown sausage bits, and allow most of the liquid to cook off.

Step 6

Stir in chopped mushroom stems and thyme and saute for 2 minutes. Add salt and pepper to taste. Set mixture aside on a plate to cool.

Step 7

In a bowl, combine softened cream cheese, egg yolk, and Parmesan cheese. Stir to combine well.

Step 8

Add cooled, cooked sausage and cooled onion mixture. Stir well, cover with plastic wrap and refrigerate for 30 minutes or so to firm up.

Step 9

Preheat oven to 350 degrees, line a baking sheet with parchment paper.

Step 10

Using a spoon or teaspoon measuring spoon, add mixture to the top of the mushrooms, pressing slightly to fill the cavity. Add a little extra to create a mound on top of the mushroom.

Step 11

Bake for 25 minutes, or until golden brown. Broil the last minute if you want a more golden brown topping.

Step 12

Let cool a few minutes, sprinkle with chopped fresh parsley, and serve.