Ree Drummond offers a basic recipe for stuffed mushrooms that includes pork sausage and cream cheese and feeds eight people. To prepare this recipe, preheat the oven to 350 degrees Fahrenheit. Clean 24 ounces of white button mushrooms in cold water. Separate the caps and stems, and keep both.
Crumble 1/3 pound of hot pork sausage into a frying pan, and cook it until brown; remove the sausage from the heat to cool. Into the same skillet, add 1/2 finely diced medium onion and 4 finely minced cloves of garlic. Set the heat to medium low, and cook the onions and garlic for two minutes. Deglaze the pan with 1/3 cup of dry white wine. Reduce the wine until the liquid evaporates.
Chop the mushroom stems, and add them to the deglazed pan. Cook the stems for two minutes, and then season with salt and pepper to taste. Remove the mushrooms from the heat to cool.
Combine 8 ounces of cream cheese with 1 egg yolk. Add 3/4 cup of parmesan cheese, and stir to combine. Stir in the cooled mushroom stems and sausage. Cool the filling in the refrigerator until firm. Fill the reserved mushroom caps with the mixture, and bake until golden brown, approximately 20 to 25 minutes.