Sausage Stuffed Mushrooms
3 or 4italian hot sausages, casings removed (you can use any sausage or meat for this, anything goes!! i used the hot and spicy sausages :)
2 tspdried oregano
3/4 cfreshly grated parmesan cheese (or any cheese, parmesan gives a good kick ;)
1 tspworcestershire sauce
1-2garlic cloves, minced (i used 2)
8 ozcream cheese at room temperature
24large (about 2-inch-diameter) mushrooms, stemmed
·dry white wine for brushing mushroom cavity
How to Make Sausage Stuffed Mushrooms
- 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. (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.