stuffed mushrooms

so we should all know by now, i hate mushrooms and eggs. an unkind fate, or at least one with a sick sense of humor gave me for the love of my life a man who loves nothing so much as mushrooms and eggs. go figure. the grocery store had a nice big box of nice big crimini mushrooms last week when we made the usual family foray to the market. what with my husband being the noble bread winner that he is, i have a general policy of letting him have whatever he wants for dinner. the only time this went seriously awry for me was when he presented me with a big, wobbly thymus gland from a steer and asked if i could use my julia child cook book for it. i did, and i may never be the same. by comparison, mushrooms now don't look nearly so bad. anyway, to the point: i made stuffed mushrooms for dinner and i'm told they were great. here's how it went: mince and saute together half of the stems from the mushrooms, onion, bell pepper, and tarragon in olive oil, i can't tell you how much because it depends on how many you're making. be brave, use your judgement, try to make equal parts stems, onion, and peppers. let them cool. combine in a food processor (or mixing bowl) the veggies, one or two italian sausage links (minus casings), one egg, some more olive oil, and either stale corn bread (don't toss the crusty leftovers in the trash, put them in the freezer!) or, about a cup of cornbread stuffing mix, moistened. mix together until evenly combined and sticky. take the stemmed caps and brush them with olive oil, inside and out, place them in a baking dish making sure they are not touching each other or the sides of the pan, fill with the stuffing so that each one is nicely rounded with meat mixture, brush the filling with olive oil and sprinkle them with bread crumbs. pre heat the oven to 350, right before you pop them in the oven pour about 1/4 to 1/2 and inch of marsala wine into the pan around the mushrooms. bake for two hours at 350 and serve with the reduced wine as the sauce. a note here: if you're only making two, an hour should do you. if you don't trust yourself to know when they're done, use a thermometer to check the internal temp after an hour, most of them have a meat loaf setting that would work fine for this recipie.