Stuffed Mushrooms

By charlotteh371

Ingredients

• 12 button mushrooms
• 5 tbsp. extra virgin olive oil
• 1/4 cup good quality red wine
• kosher salt
• freshly ground black pepper
• 1/3 lb loose sweet Italian sausage
• 1 shallot, minced
• 2 garlic cloves, minced
• 1/3 cup panko crumbs,
• 2 oz mascarpone cheese
• 1/3 cup grated pecorino romano cheese
• 1 tbsp. chopped fresh flat leaf parsley

Preparation

Step 1

preheat the oven to 325.

Clean the mushrooms. remove the stems and trim the ends, then finely chop the stems.

in a large bowl, combine 3 tbsp. of the olive oil with the red wine and season lightly with salt and pepper. add the mushroom caps and toss until coated well. set aside.

in a large pan over medium heat, heat the remaining 2 tbsp. olive oil. add the sausage, and break it up with a spatula as it cooks. cook, stirring often for about 4mins or until completely browned and cooked through.

add the shallot, garlic and chopped mushroom stems and cook, stirring often, for about 3mins, until the chopped stems soften. add the panko and stir until all the ingredients are evenly mixed.

remove the pan from the heat, add the marscapone and stir until it has entirely melted. add the pecorino romano and parsley and stir to combine.

arrange the mushroom caps, round side down, on a rimmed baking sheet. using a spoon, scoop the sausage mixture into the caps, rounding and firming each mound.

bake the stuffed mushrooms for 40 to 45 mins or until the mushrooms are deep brown and the stuffing is browned and crisp. cool for about 3mins and serve.