Ingredients
32 oz whole white button mushrooms
1 large yellow onion
4 cloves garlic
2-3 mild italian sausage links (approx 1/3 lb italian sausage meat)
1/3 cup chardonnay or other dry white wine
12 oz cream cheese
1 egg yolk
1 oz grated pecorino romano or parmesan cheese 
1-1/2 tbsp sriracha or other hot sauce
1/4 tsp fresh cracked black pepper (1/2 tsp if not fresh)
1/4 tsp salt

Instructions

Preheat your oven to 350 degrees. 

Wash the mushrooms gently under cold running water to remove any dirt and pop out the stems.  Dice the mushroom stems finely and set them aside.  Peel and dice the onion, and peel and mince the garlic.

Remove the sausage links from their casing and cook over medium heat in a frying pan until cooked fully.  Transfer the sausage meat to a plate to cool.

Add the onion and garlic to the same pan and sauté until the onion begins to become translucent.  Add the white wine and stir the pan to deglaze all of the sausage bits that were left behind.  When the wine has fully cooked down (there is no more liquid left) add the chopped mushroom stems.  Cook this until the mushrooms have darkened in color and have softened – about 10 minutes more.  Remove onion-mushroom mixture from heat.

In a large mixing bowl combine the cream cheese, sriracha, egg yolk, salt and pepper and mix them together completely.  Add the pecorino romano and stir again.  Finally add the sausage and the onion-mushroom mixture.

Stuff the mushrooms and place them on a foil-lined cookie sheet.

Bake the mushrooms in your 350 degree oven for 25 minutes. 

Leftover stuffing? 

• Chicken Breast Stuffing: just butterfly the breasts, add about 1/2 cup of the filling inside each breast and bake at 350 for 50 minutes. 
• Dip to serve with crackers: add the stuffing to an oven-safe dish, bake at 350 for 15 minutes, and top with some additional pecorino romano.