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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 powder
    1 8-ounce package cream cheese, room temperature
    1 large egg yolk
    Olive oil
    24 large (about 2-inch-diameter) mushrooms, stemmed
    1/3 cup dry white wine

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 15x10x2-inch glass baking dish with olive oil to coat. Brush
cavity of each mushroom cap with white wine; fill with 1 tablespoon
filling and sprinkle with some of remaining 1/2 cup Parmesan cheese.
Arrange mushrooms, filling side up, in prepared dish.

Preheat oven to 350F. Bake uncovered until mushrooms are tender and
filling is brown on top, about 25 minutes.