1 Pound hot Italian sausages
3 teaspoons dried oregano
2 cup freshly grated Parmesan cheese
1 teaspoon Worcestershire sauce
1 fresh garlic clove, minced
2 8-ounce package cream cheese, room temperature
2 large egg yolk
Olive oil
30 large mushrooms, stemmed
2/3 cup dry white wine
Sauté sausage and oregano in heavy large skillet over medium-high heat until sausage is cooked through, breaking into small pieces with spatula, about 7 minutes. Using slotted spoon, transfer sausage mixture to large bowl and cool. Mix in 1 cup Parmesan cheese, Worcestershire sauce, and garlic, then cream cheese. Season filling with salt and pepper; mix in egg yolk.
Brush 13x9x2-inch glass baking dish with olive oil to coat. Brush cavity of each mushroom cap with white wine; fill with about 1 tablespoon filling or more and sprinkle with some of remaining 1 cup Parmesan cheese. Arrange mushrooms, filling side up, in prepared dish.
Preheat oven to 350°F. Bake uncovered until mushrooms are tender and filling is brown on top, about 25 minutes.
Makes about 30
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