Sausage Stuffed Mushrooms

With the teams for the Super Bowl now decided, it's time to start thinking about your snack menu for the big game day ahead.  This one is a sure-fired crowd pleaser, combining spicy sausage with plump mushrooms.  But here's the rub, they sure do go fast, so plan accordingly.  :)

Sausage Stuffed Mushrooms

3 Italian hot sausages, casings removed

1 1/2 tsp. dried oregano

1 cup Parmesan cheese

1/2 tsp. Worcestershire sauce

1/2 tsp. garlic powder

1 8-ounce package cream cheese, room temperature

1 large egg yolk

Olive oil

24 large mushrooms, stemmed

1/3 cup dry white wine

1. Saute sausage and oregano in a large skillet over medium-high heat until sausage is cooked through and brown, breaking into small pieces.  Using slotted spoon, transfer sausage mixture to a large bowl to cool.
2. Mix in 1/2 cup Parmesan cheese, Worcestershire sauce, and garlic powder, then cream cheese. Season filling with salt and pepper; mix in egg yolk.
3. Brush glass baking dish with olive oil to coat. 
4. Brush cavity of each mushroom cap with white wine; fill with 1 Tbsp filling and sprinkle with remaining Parmesan cheese.
5. Arrange mushrooms, filling side up in prepared dish.  (Can be made a day ahead, cover and chill.)
6. Preheat oven to 350 degrees.  Baked uncovered until mushrooms are tender and filling is brown on top, about 25 minutes. 

Notes:

This would also make an excellent appetizer for Thanksgiving Day, methinks.