Ingredients
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3 Italian Hot Sausagescasings removed
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1.5 tsp Oreganodried
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1 cup Parmesan Cheesefreshly grated
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1/2 tsp Worcestershire Sauce
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1/2 tsp Garlic Powder
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8 oz Cream Cheese1 package at room temperature
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1 Egg Yolks
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24 Mushroomslarge (2 inch diameter), stemmed
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1/3 cup White Wine
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Olive Oil
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to taste Salt
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to taste Black Pepper
Directions
Steps
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1
Done
|
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. |
|
2
Done
|
Using slotted spoon, transfer sausage mixture to large bowl and cool. |
|
3
Done
|
Mix in 1/2 cup Parmesan cheese, Worcestershire sauce, and garlic powder. Then mix in cream cheese. |
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4
Done
|
Season filling with salt and pepper, mix in egg yolk. |
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5
Done
|
Brush 15x10x2 inch glass baking dish with olive oil to coat. |
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6
Done
|
Brush cavity of each mushroom cap with white wine; fill with scant 1 tbs. filling and sprinkle with some of remaining 1/2 cup Parmesan cheese. |
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7
Done
|
Arrange mushrooms, filling side up, in prepared dish. (Can be made 1 day ahead. Cover and chill). |
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8
Done
|
Preheat oven to 350 degrees. |
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9
Done
|
Bake uncovered until mushrooms are tender and filling is brown on top, about 25 minutes. |
