Sausage Stuffed Mushrooms Serving Size - 10 Prepared By - DnD Recipe Rating * * * * *
			1 Lb Sweet Italian Sausage 1 1/2 tsp Dried Oregano 1 C Freshly Graded Parmesan Cheese 1/2 tsp Worcestershire Sauce 1/2 tsp Garlic Powder 1 - 8oz Package of Cream Cheese, room temp 1 Egg Yolk 24 Large Mushrooms, stemmed 1/3 C Dry White Wine
			Saute sauage and oregano in heavy skillet, over medium-high heat until sausage is cooked through and brown. Break into small pieces while browning. With a slotted spoon, transfer sausage to large bowl and cool. Mix in 1/2 C Parmesan, Worcestershire sauce, Garlic Powder and Cream Cheese. Season with with Salt and Pepper. Mix in egg yolk. Pour a small amount of wine into cavity of each mushroom cap then fill each cap with sausage filling and arrange in a 15 x 10" pan. Sprinkle remaining 1/2 C Parmesan on top. (Can be made 1 day ahead. Cover and chill). Preheat oven to 350 degrees. Bake uncovered until mushroom are tender and filling is brown on top, about 25 minutes.