ounces Spicy Sweet Red Peppers and 4 ounces of juice from the jar (I used Delallo)
teaspoon Worcestershire sauce
package cream cheese
cup freshly grated parmesan cheese
tablespoons freshly chopped parsley
Salt and pepper
tablespoons olive oil
large mushrooms, stemmed and gills removed
Preheat oven to 350 degrees.
In a large skillet, saute the sausage over med-high heat until cooked through, breaking into small pieces with a fork. Add the oregano, garlic and red peppers continuing to cook for another minute. Using a slotted spoon, transfer the mixture to a large bowl.
Pour off and discard the fat. Return the sausage mixture to the warm pan with the heat off and add the red pepper juice, Worcestershire sauce, cream cheese, parmesan cheese, parsley, salt and pepper. Stir until thoroughly combined. Set aside and let the mixture cool slightly.
Coat a large baking dish with cooking spray and brush the inside of each mushroom with olive oil. Fill each mushroom with approximately 1 tablespoon of the filling and arrange the mushrooms, filling side up, in the baking dish.
Bake uncovered until mushrooms are tender and the filling is brown on top. Approximately 25 minutes.