Sausage Stuffed Mushrooms:

3 Italian hot sausages, casings removed
1 1/2 teaspoons dried oregano
1 cup freshly grated Parmesan cheese (about 3 ounces)
1/2 teaspoon Worcestershire sauce
1/2 teaspoon garlic, chopped
1 8-ounce package cream cheese, room temperature
1 large egg yolk
Olive oil
24 large mushrooms, stemmed
1/3 cup dry white wine

Sauté 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, then cream cheese. Season filling with salt and pepper; mix in egg yolk.

Brush a large ceramic 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. Bake uncovered in a preheated 350° oven until mushrooms are tender and filling is brown on top, about 25 minutes.

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