Directions:
- 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. Remove skillet from heat and let sausage mixture cool. To small skillet containing sausage mixture, mix in 1/2 cup Parmesan cheese, Worcestershire sauce and garlic powder, then softened cream cheese. Season with salt and pepper, mix in egg yolk. Brush glass baking dish (I usually use a 13x9x2 size) with olive oil to coat. Brush cavity of each mushroom cap with white wine, fill with 1 tablespoon sausage mixture and sprinkle with some of the remaining Parmesan cheese. Arrange mushrooms, filling side up, in prepared dish. (can be made 1 day ahead. Cover and chill) Preheat oven to 350'. Bake uncovered until mushrooms are tender and filling is brown on top, about 25 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 461.83 Kcal (1934 kJ) | ||
| Calories from fat | 334.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.2g | 57% | |
|---|---|---|---|
| Cholesterol | 140.71mg | 47% | |
| Sodium | 1050.51mg | 44% | |
| Potassium | 301.47mg | 6% | |
| Total Carbs | 3.51g | 1% | |
| Sugars | 0.75g | 3% | |
| Dietary Fiber | 0.2g | 1% | |
| Protein | 23.51g | 47% | |
| Vitamin C | 1.8mg | 3% | |
| Iron | 1.5mg | 9% | |
| Calcium | 315.2mg | 32% | |
| Amount Per 100 g | |||
| Calories | 307.48 Kcal (1287 kJ) | ||
| Calories from fat | 222.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.77g | 57% | |
|---|---|---|---|
| Cholesterol | 93.68mg | 47% | |
| Sodium | 699.43mg | 44% | |
| Potassium | 200.72mg | 6% | |
| Total Carbs | 2.34g | 1% | |
| Sugars | 0.5g | 3% | |
| Dietary Fiber | 0.13g | 1% | |
| Protein | 15.66g | 47% | |
| Vitamin C | 1.2mg | 3% | |
| Iron | 1mg | 9% | |
| Calcium | 209.9mg | 32% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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