1 lb. sweet Italian sausage (out of casing)
4 oz. cream cheese, softened
Bread crumbs
Stick of celery, diced
Oregano
Garlic powder
Pepper
Parsley flakes
Ground cloves (only scant 1/4 tsp.)
Egg
1 - 1 1/2 lbs stuffed mushrooms
Cream or dry sherry or white wine (whatever you have)

Mix all of the above (except mushrooms and wine) as you would any meatball-meatloaf mixture. Hold back on the egg or eggs until you know how moist you need it so that everything holds together.

Press and mound mixture into cleaned and drained mushroom caps (I sometimes dice some of the stems into the mixture). Place in pan; sprinkle wine over each one (enough so the drain off covers bottom of pan - alcohol cooks out).

Bake at 350 degrees for 30-40 minutes (this is sausage so must be thoroughly cooked).

Remove, place on platter or plate; insert toothpick and serve.

Note: Can make a day ahead. Cover, place in refrigerator and when needed microwave a couple of minutes, then serve.