Instructions: 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 15- by 10- by 2-inch glass baking dish with olive oil to coat. Brush cavity of each mushroom cap with white wine; fill with scant 1 tablespoon filling and sprinkle with some of remaining 1/2 cup Parmesan cheese. Arrange mushrooms, filling-side up, in prepared dish. (Can be made 1 day ahead. Cover and chill.)

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

This recipe yields 24 mushrooms.

Comments: "Cooking with friends - thats pretty much what my life has been about," writes Louise Pickerel of Muskogee, Oklahoma. "When I moved here from Texas ten years ago, it was hard to leave the people Id known for so long, but Ive probably met two hundred new people since then. I have always entertained, but now that Im retired, I finally have more time to play bridge and cook."

Perfect for Thanksgiving, these warm hors doeuvres can be assembled a day ahead and chilled, then baked before serving.

Yield: 24 mushrooms

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