Place sausage in a large, deep skillet. Cook over medium high heat until evenly browned. Drain and set aside.

Preheat oven to 325 degrees F (165 degrees C).

Clean the mushrooms. Remove, chop and reserve the stems.

In a medium bowl, gently mix the chopped mushroom stems, cream cheese and bread crumbs. Mix in the sausage and 1/4 cup red wine.

Using a spoon, stuff the mushroom caps with the chopped stem mixture. Transfer to a large baking dish, and cover with the remaining red wine.