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Sausage-Stuffed Mushrooms Recipe


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     Sausage-Stuffed Mushrooms

Category   Appetizers
Sub Category   None
Servings   24
Preptime   40 min

3 Italian hot sausages, casings removed
1 1/2 t dried oregano
1 C freshly grated Parmesan Cheese (about 3 oz)
1/2 t garlic powder
1 8 oz pkg cream cheese, room temperature
1 large egg yolk
1/2 t Worcestershire sauce
Olive oil
24 large (about 2 inch diameter) mushrooms, stemmed
1/3 C dry white wine

Saute' sausage and oregano in heavy large skillet over medium-high heat until brown, breaking into small pieces. Using slotted spoon, transfer sausage mixture into a large bowl and cool. Mix in 1/2 c parmesan cheese, Worcestershire sauce and garlic powder, then add cream cheese. Season 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 T filling 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 F. Bake uncovered until mushrooms are tender and filling is brown on top, about 25 min

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