Sausage-Stuffed Mushrooms - cooking recipe

Ingredients

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

Preparation

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.
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 350A\u00b0F.
Bake uncovered until mushrooms are tender and filling is brown on top, about 25 minutes.