Sausage Stuffed Mushrooms

18 Italian Hot Sausages, casings removed

9 Teaspoons Dried Oregano

6 Cups Grated Parmesan Cheese 

3 Teaspoons Worcestershire Sauce

3 Teaspoons Garlic Powder

6 8-ounce packages Cream Cheese, room temperature

Olive Oil

144 Large Mushrooms (about 1 1/2 to 2 inch-diameter)

6-1/3 cup Dry White Wine

Saute sausage and oregano 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 3 cup Parmesan cheese, Worcestershire sauce, and garlic powder, then cream cheese.  Season filling with salt and pepper; mix in egg yolk.

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 3 cup Parmesan cheese.  Arrange mushrooms, filling side up, in prepared dish. (can be made 1 day ahead. Cover and chill.)

Preheat oven to 350.  Bake uncovered until mushrooms are tender and filling is brown on top, about 25 minutes.

Makes 144