Sausage-Stuffed Mushrooms

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

1. SautA 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.
2. Using slotted spoon, transfer sausage mixture to large bowl and cool.
3. Mix in 1/2 cup Parmesan cheese, Worcestershire sauce, and garlic powder, then cream cheese.
4. Season filling with salt and pepper; mix in egg yolks.
5. Brush 15x10x2-inch glass baking dish with olive oil to coat.
6. 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.
7. Arrange mushrooms, filling side up, in prepared dish. (Can be made 1 day ahead. Cover and chill.).
8. Preheat oven to 350Au0b0F.
9. Bake uncovered until mushrooms are tender and filling is brown on top, about 25 minutes.

italian sausages, oregano, dried basil, freshly grated parmesan cheese, worcestershire sauce, garlic powder, cream cheese, egg yolks, olive oil, mushrooms, white wine

Taken from www.food.com/recipe/sausage-stuffed-mushrooms-323425 (may not work)