Sausage Stuffed Mushrooms

3 Italian Hot Sausages, casings removed 1 8oz. package of cream cheese, softened 1 cup grated Parmesan cheese ½ teaspoon Worcestershire sauce 1 teaspoon dried oregano ½ teaspoon garlic powder 1 large egg yolk 24 large button mushrooms, stemmed ⅓ cup dry white wine Olive oil

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 ½ 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.