Sausage-Stuffed Mushrooms "

Recipe Instructions 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 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 15- by 10- by 2-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. This recipe yields 24 mushrooms.