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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