Ingredients

3 Italian Hot Sausages, casings removed
1 8 oz package of cream cheese, softened
1 cup grated Parmesan cheese
1/2 tsp Worcestershire sauce
1 tsp dried oregano
1/2 tsp garlic powder
1 large egg yolk
24 large button mushrooms, stemmed
1/3 cup dry white wine
Olive oil

Instructions

Saute sausage and oregano in a heavy large skillet over med high heat until sausage is cooked through and brown, breaking into small pieces, about 5-7 minutes. Using a slotted spoon to drain, transfer the sausage mixture to a large bowl and cool. Mix in 1/2 cup of Parmesan cheese, Worcestershire sauce and garlic powder, then cream cheese. Season filling with salt and pepper; mix in egg yolk.

Brush 15x10x2 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 remaining Parmesan cheese. Arrange mushrooms, filling side up, in prepared dish.
Preheat oven to 350. Bake uncovered until mushrooms are tender and filling is brown on top, about 25 minutes.

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