I think there’s an unspoken understanding about any food that’s stuffed with anything. Most people would agree that the end result is always awesome.
Sausage Stuffed Mushroomsfrom Epicurious3 Italian sausages, casings removed1 1/2 teaspoons oregano1 cup grated pecorino romano cheese1/2 teaspoon Worcestershire sauce1/2 teaspoon garlic powder1 (8 ounce) package cream cheese, softenedsalt and pepper1 egg yolkextra virgin olive oil24 large button mushrooms, stems removed1/3 cup dry white winePreheat oven to 350 degrees. Saute sausage with oregano in a skillet until sausage browns. Break meat up with a fork while cooking. Remove from skillet and transfer to a large bowl. Let cool.Mix grated cheese, Worcestershire sauce and garlic powder into sausage. Add cream cheese and combine. Season with salt and pepper and add egg yolk.Brush large baking pan with oil, then brush each mushroom cavity with wine. Fill each with meat mixture then sprinkle with a little more grated cheese. Arrange mushrooms in pan. (at this point you can cover and refrigerate for up to 24 hours)Bake for around 25 minutes, until tops are brown and mushrooms are tender.