Sausage stuffed mushrooms

Adapted from Epicurious.

I had to go digging in my archives for this one.  I don't know why I've never written it up before.

I always seem to have more stuffing than mushrooms.  After you take the stems off the mushrooms, you can dice them up finely and add them into the sausage while it cooks if that's what you're going for.  Just make sure the water given off from the mushrooms is cooked away.

1-2 lbs cremini or white button mushrooms, stems removed
salt and pepper
White wine for brushing caps
1 lbs spicy sausage (or regular sausage with added hot pepper flakes)
1 1/2 tsp dried oregano
2 cloves crushed garlic
1 c grated parmesan cheese, divided
1 1/2 tsp Worchestershire sauce
6-7 ounces of cream cheese, softened (consider cutting this down more)
1 egg yolk

Preheat oven to 400 degrees
Put mushrooms open side up and season with salt a pepper and a little white wine
Cook in the oven for 10 minutes and then flip caps over and cook for another 10 (reduce time if they are smaller mushrooms of course).
Cool and reduce temperature to 350.
Cook sausage with oregano until almost done, add in the garlic in the last 1-2 minutes and cook until fragrant.
Drain off any grease and add to a medium bowl.
Add in 1/2 cup parmesan, cream cheese, Worchestershire sauce and mix until combined.
Season with salt and pepper then add egg yolk and mix again.
Add the sausage filling to each mushroom cup and add a little more of the reserved parmesan cheese to each.
Bake at 350 for 20-25 minutes or until the cheese is melted and the mushrooms are tender