Preheat oven to 350°F (175°C).

Clean the mushrooms by wiping them with a damp cloth. Remove stems and set both caps and stems aside.

Finely chop the mushroom stems and reserve.

In a skillet over medium heat, cook and crumble the beef sausage until browned. Remove and set aside to cool.

In the same skillet, sauté chopped onion and garlic for about 2 minutes.

Add chicken broth to deglaze the pan and let the liquid evaporate.

Stir in chopped mushroom stems and cook for another 2 minutes. Season with salt and pepper. Remove and let cool.

In a bowl, mix cream cheese, egg yolk, and Parmesan cheese until smooth.

Add the cooled sausage and mushroom mixture to the bowl and mix well. Chill briefly to firm up.

Fill each mushroom cap generously with the stuffing mixture.

Place mushrooms on a baking sheet and bake for 20–25 minutes until golden brown.

Let cool slightly before serving. This Stuffed Mushroom Recipe is best served warm.