Sausage-stuffed Mushrooms

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 3 hot italian sausages, casings removed
• 1 1/2 teaspoons dried oregano
• 1 cup freshly grated parmesan cheese, freshly grated (about 3 ounces)
• 1/2 teaspoon worcestershire sauce
• 1/2 teaspoon garlic powder
• 1 (8 ounce) package cream cheese, room temperature
• 1 large egg yolk
• 1 cup olive oil
• 24 large mushrooms, stemmed
• 1/3 cup dry wine

Recipe

• 1 sauté sausage and oregano in heavy large skillet over medium-high heat until sausage is cooked through and brown, breaking into small pieces with back of fork, about 7 minutes.
• 2 using slotted spoon, transfer sausage mixture to large bowl and cool. mix in 1/2 cup parmesan cheese, worcestershire sauce, and garlic powder, then cream cheese. season filling with salt and pepper; mix in egg yolk.
• 3 brush 15x10x2-inch glass baking dish with olive oil to coat. brush cavity of each mushroom cap with wine; fill with scant 1 tablespoon filling and sprinkle with some of remaining 1/2 cup parmesan cheese. arrange mushrooms, filling side up, in prepared dish. (can be made 1 day ahead. cover and chill.).
• 4 preheat oven to 350°f bake uncovered until mushrooms are tender and filling is brown on top, about 25 minutes.