Sausage-Stuffed Mushrooms

By nancytripp

Ingredients

• Italian hot sausages, casings removed
• dried oregano
• freshly grated Parmesan cheese (about 3 ounces)
• Worcestershire sauce
• garlic powder
• 8-ounce package cream cheese, room temperature
• large egg yolk
• Olive oil
• large (about 2-inch-diameter) mushrooms, stemmed
• dry white wine

Details

Servings 24
Adapted from bonappetit.com

Preparation

Step 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. 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 15x10x2-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. DO AHEAD Can be made 1 day ahead. Cover and chill.

Preheat oven to 350°F. Bake uncovered until mushrooms are tender and filling is brown on top, about 25 minutes.