Ingredients
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1 1/2 teaspoons dried oregano
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1/2 teaspoon dried basil
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1 cup freshly grated parmesan cheese (about 3 ounces)
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1/2 teaspoon Worcestershire sauce
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1/2 teaspoon garlic powder
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1 (8 ounce) package cream cheese, room temperature
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2 large egg yolks
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olive oil
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24 large about 2-inch-diameter mixed mushrooms, stemmed
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1/3 cup dry white wine
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3 hot Italian sausages, casings removed
Instructions
- Sauté sausage, oregano and basil 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 yolks.
- 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.