1. Remove stems from mushroom caps and chop approximately 6 to 8 stems.
2. Blanch mushroom caps in boiling water until slightly softened. Drain and pat each cap dry.
3. Heat 1/4 cup olive oil in large saute pan.
4. Cook sausage completely, crumbled as you cook. Remove from pan.
6. De-glaze pan with wine. Add mushroom stock and allow to come to fast simmer.
8. Stuff mushrooms, sprinkle with grated cheese and drizzle a little olive oil on top of each stuffed cap.
9. Bake at 350º for 15 minutes.