A version of my favorite party potluck item - Stuffed Mushrooms

• 3 Cuban sausages, casings removed
• 1 1/2 teaspoons dried oregano
• 1 cup freshly grated Natural pastures Boerenkass cheese (about 3 ounces)
• 1/2 teaspoon Worcestershire sauce
• 1/2 clove fresh garlic
• 1 8-ounce package cream cheese, room temperature
• 1 large egg yolk

• Olive oil
• 24 large (about 2-inch-diameter) mushrooms, stemmed
• dry white wine

Sauté sausage, garlic 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 cheese and Worcestershire sauce then cream cheese. Season filling with salt and pepper; mix in egg yolk.

Brush 15x10x2-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 cheese. 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 25 minutes.