Stuffed mushrooms

I have a problem...

I have leftovers.

I know I inherited my excessive-complusive behavior from my grandma who always insisted that there be extra food on the table when company comes over. Personally, I think she liked leftovers for lunch the next day. But I digress. Today I had steak leftover (again) from my bbq dinner the night before, and decided to use it up in my stuffed mushroom filling.

This is for you, my mushroom-loving friends.

1/2 tube of Jimmy Dean's sausage (used grilled steak this time)
2 cloves garlic
2 shallots
Stems of mushrooms
1 1/2 teaspoons dried oregano
1/4 cup fresh cilantro
1 cup freshly grated Parmesan cheese
1 teaspoon Worcestershire sauce
1 8-ounce package cream cheese, room temperature
Olive oil
24 baby portabella of white button mushrooms, stemmed and cleaned
1/3 cup dry white wine

If using sausage, 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.

Or in a food processor, mince up the sliced, seasoned, cooked steak. Remove to a small bowl.

To the same food processor, pause the garlic till fine, then add shallots, mushroom stems, herbs, and worchestershire sauce. Heat up a skillet and add this mixture to cook for 3-5 mins. Mix in 1/2 cup Parmesan cheese, Worcestershire sauce, then cream cheese. Season filling with salt and pepper.
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 Parmesan cheese. Arrange mushrooms, filling side up, in prepared dish.Preheat oven to 350°F. Bake uncovered until mushrooms are tender and filling is brown on top, about 25 minutes.

Note: The kids had fun with this fungi, and these poppers disappeared to the "party" in everyone's tummy! (that's how they said it.)