Shelly's Recipe

SAUSAGE-STUFFED MUSHROOMS IV

Category: Stuffed Mushrooms

3 Italian hot sausages, casings removed
1 1/2 tsp dried oregano
1 cup freshly grated Parmesan cheese
1/2 tsp Worcestershire sauce
1/2 tsp garlic powder
1 (8 oz) pkg cream cheese, softened
1 large egg yolk
Olive oil - as needed
24 large mushrooms, stemmed
1/3 cup dry white wine

Saute 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. 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.

Brush 15- by 10- by 2 inch glass baking dish with olive oil to coat. Brush cavity of each mushroom cap with white wine; fill with scant 1 tbsp 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.) Preheat oven to 350. Bake uncovered until mushrooms are tender and filling is brown on top, about 25 minutes. Makes 24 mushrooms.