Sausage-Stuffed Mushrooms

Name: Sausage-Stuffed Mushrooms
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 24 mushrooms
Ingredients: 3 hot Italian sausages, casings removed; 1 1/2 teaspoons dried oregano; 1 cup freshly grated parmesan cheese, freshly grated (about 3 ounces); 1/2 teaspoon Worcestershire sauce; 1/2 teaspoon garlic powder; 1 (8 ounce) package cream cheese, room temperature; 1 large egg yolk; 1 cup olive oil; 24 large mushrooms, stemmed; 1/3 cup dry white wine

Submitted by tornadoes three

"Perfect for Thanksgiving, these warm hors d'oeuvre s can be assembled a day ahead and chilled, then baked before serving."

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Ready In:: 40mins
Ingredients:: 10
Yields:: 24 mushrooms

ingredients

3 hot Italian sausages, casings removed
1 ¹⁄₂ teaspoons dried oregano
1 cup freshly grated parmesan cheese, freshly grated (about 3 ounces)
¹⁄₂ teaspoon Worcestershire sauce
¹⁄₂ teaspoon garlic powder
1 (8 ounce) package cream cheese, room temperature
1 large egg yolk
1 cup olive oil
24 large mushrooms, stemmed
¹⁄₃ cup dry white wine

directions

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.