Stuffed Mushrooms

One of the very popular local restaurants (far from a cheap fast
food joint) released this recipe, apparently not fearful folks would
make it themselves.

15-20 large mushrooms
2 - 8 oz. packages cream cheese
8 oz. breakfast sausage - Sage

1 small bag 4-blend shredded cheese*
(* Recipe does not specify exactly how much cheese,
though with 15-20 mushrooms, I assume this would be
about two cups)

1/4 cup dried chives or diced scallions
(Personally, I use less)

1 Tbl Worcestershire sauce
shredded Parmesan cheese
white wine

Carefully remove stem from each mushroom.
Brown and crumble sausage over low heat.
In bowl, combine all stuffing ingredients from cream
cheese through Worcestershire. Coat baking pan
with butter. Stuff each mushroom with mixture.

Dip mushrooms in Parmesan cheese, place into
baking pan, sprinkle with wine. (KM's tip...use a
tiny spray bottle to mist each mushroom. A small
bottle can be found in the travel toiletries section of
your local store)

Bake uncovered at 350° for 25-30 minutes or until
top browns. Serve hot.