SAUSAGE STUFFED MUSHROOMS II

By LindaW1955

can be assembled ahead of time, chilled, then baked before serving.

Ingredients

• 3 Italian hot sausages, casings removed
• 1 1/2 tsp dried oregano
• 1 cup freshly grated Parmesan
• 1/2 tsp Worcestershire sauce
• 1/2 tsp garlic powder
• 1 - 8oz package cream cheese, room temperature
• 1 large egg yolk
• Olive Oil
• 24 large mushrooms, stemmed
• 1/3 cup dry white wine

Details

Servings 24
Preparation time 30mins
Cooking time 55mins

Preparation

Step 1

1. Saute sausage and oregano in a heavy skillet over medium-high heat until sausage i cooked through and brown, breaking into small pieces w/ 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, them cream cheese. Season filling w/ salt and pepper, mix in egg yolk.

2. Brush 15x10x2 baking dish w/ olive oil to coat. Brush cavity of each mushroom cap w/ white wine; fill w/ scant 1 TBS filling and sprinkle w/ someof the remaining 1/2 cup Parmesan cheese. Arrange mushrooms filling side up in preprepared dish. (Can be made 1 day ahead, cover and chill)

3. Preheat oven to 350 degrees. Bake uncovered until mushrooms are tender and filling is brown on top, about 25"