Spectacular Sausage Stuffed Mushrooms

Delicious stuffed mushrooms, very special!!!! From an old issue of Gourmet or Bon Appetit magazine. Perfect appetizer to serve for any occasion.

• Ready In: 45 mins
• Serves: 12
• Yields: 24 mushrooms

Ingredients

• 3  hot Italian sausages, casings removed
• 1 1⁄2 teaspoons dried oregano (I always add alot more)
• 1  cup  freshly grated parmesan cheese (about 3 oz.)
• 1⁄2 teaspoon Worcestershire sauce
• 1⁄2 teaspoon garlic powder
• 1 (8 ounce) package cream cheese, room temperature
• 1  large  egg yolk
•  olive oil
• 24  large  about 2-inch diameter mushrooms, stemmed
• 1⁄3 cup dry white wine

Directions

1. 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. Remove skillet from heat and let sausage mixture cool. To small skillet containing sausage mixture, mix in 1/2 cup Parmesan cheese, Worcestershire sauce and garlic powder, then softened cream cheese. Season with salt and pepper, mix in egg yolk. Brush glass baking dish (I usually use a 13x9x2 size) with olive oil to coat. Brush cavity of each mushroom cap with white wine, fill with 1 tablespoon sausage mixture and sprinkle with some of the remaining 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.