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1.
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Preheat oven to 350 degrees F. Prep mushrooms (remove stems, clean with a damp cloth).
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2.
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To a large bowl, add sausage, egg and breadcrumbs.
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Mix with hands until ingredients are evenly combined.
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Wet your hands and roll sausage mixture into 24 small balls.
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(Less than 1 inch in diameter) 3.
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To a large skillet, add 1 tablespoon of oil and heat to medium high.
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Add sausage balls to pan and cook until brown, about 5 minutes.
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(Every side does not have to be golden).
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This can be done in two batches.
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4.
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Line two baking sheets with mushrooms.
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Lightly coat each mushroom with a small amount of oil.
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Place one sausage ball on top of 1 mushroom until all mushrooms are topped.
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Bake in oven for 15 minutes, or until sausage is no longer pink inside.
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5.
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Meanwhile, make gravy.
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Heat the same skillet (the one you cooked the sausage balls in) to medium heat.
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To the remaining oil in the skillet, add chopped garlic and saute for 1 minute.
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Add flour and generous amounts of salt and pepper.
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Cook flour mixture, stirring constantly with whisk, until golden brown (about 10 minutes).
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Slowly, add beef broth and Worcestershire sauce.
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Bring mixture to a boil, then turn heat to low and allow to simmer until thickened (about 10 minutes).
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Serve over mushrooms or on the side as a dipping sauce.
