Sausage stuffed mushrooms

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Sausage Stuffed Mushrooms! This is a fantastic appetizer to bring to all your Christmas parties and can be put together the day before so all you do the day of is bake!

Recipe:
2 lbs button mushrooms (cleaned and stemmed with stems reserved)
1 lb sweet Italian sausage
1 cup parmesano reggiano (grated)
1/4 lb provolone (diced)
1 cup Panko bread crumbs
3 cloves garlic (minced)
1/2 yellow onion (small diced)
1/2 cup white wine
1/2 bunch parsley (chopped)
1 1/2 tbs fresh sage (chopped)
1 egg
Salt and pepper to taste

Run your reserved stem through a food processor or cut into small pieces with a knife and set aside. Sauté sausage in a large pan until about 3/4 cooked
Add onion and garlic and cook until onion begins to soften. Add mushroom stems and cook until liquid is cooked out and you begin to hear sausage frying again. Add wine and repeat process. Transfer sausage mixture to food processor and add all other ingredients (other than mushroom tops). Blitz until everything comes together and season with salt and pepper. Stuff mushrooms with desired amount of stuffing and place on a sheet tray. Bake mushrooms in a 375 degree oven for 20-25 minutes or until mushrooms soften (wrinkle). Enjoy and Happy holidays!!!!