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Sausage Stuffed Mushrooms

<p>This recipe comes from Food Network&#8217;s Ina Garten. I made a few adaptions, because this recipe is not only easy, but it&#8217;s versatile. I used portobellos, instead of button mushrooms. I used turkey sausage, which is less greasy.<br />These are very easy to make, and a big hit!<br />Come visit my food blog to see how I made these:<br /></p>


16 extra-large white mushrooms (I used large Portobellos or creminis)
5 tablespoons good olive oil, divided
tablespoons Marsala wine or medium sherry
¾ pound sweet Italian sausage, removed from the casings (I used turkey sausage)
6 scallions, white and green parts, minced
2 garlic cloves minced
cup panko crumbs
5 ounces mascarpone cheese, preferably from Italy
cup freshly grated Parmesan
tablespoons minced fresh parsley leaves
Salt and freshly ground black pepper

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