Hot Italian Sausage Stuffed Mushrooms

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