Ingredients
3 Italian hot sausages, casings removed
1 1/2 teaspoons dried oregano
1 cup freshly grated Parmesan cheese (about 3 ounces)
1/2 teaspoon garlic powder
1/2 8-ounce package cream cheese, room temperature
Olive oil
24 large (about 2-inch-diameter) mushrooms, stemmed
Preparation
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, and garlic powder, then cream cheese. Season filling with salt and pepper. Brush 15x10x2-inch glass baking dish with olive oil to coat. Fill mushrooms with scant 1 tablespoon filling. Arrange mushrooms, filling side up, in prepared dish. (Can be made 1 day ahead. Cover and chill.) Preheat oven to 350°F. Bake uncovered until mushrooms are tender and filling is brown on top, about 15-20 minutes.
