Last night at a wonderful party with lots of friends, we were discussing seasonal favorites, and someone mentioned how often she makes "my" stuffed mushrooms and how everyone loves them. I'm not even sure where I got the recipe, and have not made it myself in a long time. But a good reminder of something yummy I should make for the next get together -- especially convenient since you can make them ahead, and bake when you need them. And maybe a good experiment when I get around to trying to make sausage (being that I can't do anything the easy way).
3 hot Italian Turkey sausages, casings removed
1 clove garlic chopped
1 1/2 teaspoons dried oregano
1 cup freshly grated Parmesan cheese (about 3 ounces)
6 ounces low fat cream cheese, room temperature
1 large egg yolk
48 small ( or 24 large 2-inch-diameter) mushrooms, stemmed
1/3 cup dry white wine
Sauté sausage, garlic and oregano in heavy large skillet in small amount of oil over medium-high heat until sausage is cooked through and brown, breaking into small pieces, for about 7 minutes. Using slotted spoon, transfer sausage mixture to large bowl and cool. Mix in 1/2 cup Parmesan cheese, then cream cheese. Season filling with salt and pepper; mix in egg yolk.
Line cookie sheet with parchment. Brush cavity of each mushroom cap with white wine; fill with scant 1 tablespoon filling. (Can be made 1 day ahead. Cover and chill.) Arrange mushrooms, filling side up on prepared sheet pan and sprinkle with remaining 1/2 cup Parmesan cheese.
Preheat oven to 350°F. Bake uncovered until mushrooms are tender and filling is brown on top, about 25 minutes.