Sausage-stuffed Mushrooms

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

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

Recipe

• 1 sautã© sausage, oregano and basil 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.
• 3 mix in 1/2 cup parmesan cheese, worcestershire sauce, and garlic powder, then cream cheese.
• 4 season filling with salt and pepper; mix in egg yolks.
• 5 brush 15x10x2-inch glass baking dish with olive oil to coat.
• 6 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.
• 7 arrange mushrooms, filling side up, in prepared dish. (can be made 1 day ahead. cover and chill.).
• 8 preheat oven to 350â°f.
• 9 bake uncovered until mushrooms are tender and filling is brown on top, about 25 minutes.