INGREDIENTS

  • 3hot 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 (8ounce)package cream cheese , room temperature
  • 1 large egg yolk
  • 1 cup olive oil
  • 24 large mushrooms , stemmed
  • 1/3 cup dry white wine

DIRECTIONS

  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 15×10x2-inch glass baking dish with olive oil to coat. Brush cavity of each mushroom cap with white 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.