• 24-30 mushrooms (white button or baby portobello)
• 4 raw sausages (not the pre-cooked kind), casings removed (Brooke uses Italian sweet sausage with pepper & onion)
• 8 oz cream cheese, room temperature
• 1 cup grated Parmesan cheese
• 1½  tsp dried oregano
• ½ tsp garlic powder
• 1 tsp Worcestershire sauce
• 1 egg
• ¼ cup white wine
• small amount of olive oil to grease pan

Special Equipment

• pastry brush
• cookie sheet
• parchment paper (optional)

1. Preheat oven at 350º
2. Remove the casing from the sausages
3. Brown the sausage over medium heat for about 7-8 min, add the dried oregano halfway through the process
4. Drain oil from sausage and put sausage in a separate bowl
5. Combine Parmesan cheese, cream cheese, egg, garlic powder and Worcestershire sauce with the sausage. Add salt and pepper to taste
6. Remove mushroom stems and brush the inside of mushrooms with white wine
7. Stuff each mushroom with a generous spoonful of the stuffing mixture (the stuffing should overflow from the mushrooms)
8. Put mushrooms on a lightly oiled cookie sheet or on parchment paper-lined cookie sheet
9. Sprinkle Parmesan cheese on top of each mushroom
10. Bake for 30 minutes at 350º
11. Serve immediately while hot and delicious!