Sausage & Provolone Stuffed Mushrooms - cooking recipe

Ingredients

1 lb mild Italian sausage
1/4 cup Burgundy wine or 1/4 cup cabernet sauvignon wine
4 ounces provolone cheese, shredded
1/8 cup butter
24 medium mushrooms
salt and pepper, to taste

Preparation

Preheat oven to 400. Stem and core mushrooms. Heat butter in a skillet over medium heat and saute mushroom caps for 2 minutes. Remove from skillet. Add sausage to the skillet breaking up meat as it cooks. When no pink shows, add wine, cheese, salt and pepper. Stuff meat into caps and bake about 8 to 10 minutes.