Holy Crap! It's What's to Eat? Wednesday: Sausage Stuffed Mushrooms

With all this holiday hoopla I have been consistently forgetting what day it is. Maybe I'll be back on track next week. The new planner is on it's way to me and I will be back to being fully organized and on target.

Found here

It's a little bit different than the one I had last year with less appointment slots and more places for lists. I'm slowly figuring out what works best for me. Next year I may ask Santa for a whole new system and switch to the ring bound style because there are more options (including meal planning and grocery lists). I'm just too cheap to buy a new cover at the moment.

On to the tasty stuff...(Don't forget to read my other post today: The Irony of Last Year's Resolutions. I appreciate it!)

Sausage Stuffed Mushrooms

These 3 pictured above were the only ones left out of 32 oz worth of mushrooms I cooked for brunch Christmas morning. They are absolutely tasty and easy! They can be served either as appetizers or as part of a brunch so they are pretty versatile.

Ingredients

3 Italian hot sausages, casings removed (I use mild)

1 1/2 teaspoons dried oregano

1 cup freshly grated Parmesan cheese (about 3 ounces) (Seriously, buy the block of it....so much better!)

1/2 teaspoon Worcestershire sauce

1/2 teaspoon garlic powder

1 (8-oz) package cream cheese, room temperature

1 large egg yolk

Olive oil

24 large (about 2-inch diameter) mushrooms, stemmed

1/3 cup dry white wine

Directions

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 a 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 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 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 350 degrees. Bake uncovered until mushrooms are tender and filling is brown on top, about 25 minutes.

Yields: 24