Begin by preheating the oven to 350 degrees and start browning your sausage. You want to leave the sausage in large chunks to create a hard sear on the ground pork because this will help develop flavor.
Once the sausage has a hard sear on one side, begin to break up the sausage and add the garlic and the mushroom stems and cook together until the garlic is fragrant.
Add the white wine and cook the alcohol off, 4-5 minutes, and set aside once cooked.
Meanwhile, in a medium size mixing bowl combine your sausage mixture, pub cheese, grated mozzarella cheese, Worcestershire Sauce and hot sauce.
Mix together completely.
Stuff each mushroom cap with the sausage pub cheese mixture. Note: If you overstuff, like I did, the cheese will ooze out of the mushroom cap a bit, never fear though because they are still delicious 😋.
Place the mushrooms on a baking sheet lined with a silicone mat or parchment paper and bake for 25 minutes or until the tops are golden brown. Note: Turn your boiler on if needed in the final few minutes.
Once the mushrooms are done, allow them to cool slightly to firm up.
Serve the mushrooms on a platter and garnish with green onions. Enjoy and cheers🥂!