4in a food processor combine mushroom stems, 3 oz. parmigiano-reggiano, three cheese blend, egg, garlic, red wine, salt and pepper. start blending. add havarti as you blend so havarti does not bog down processor. blend until smooth.
5preheat oven to 350 degrees
6in a large mixing bowl add sausage, and blended mix. Fold together until combinded.
7stuff caps generously and top with remaining parmigiano-reggiano and place in oven