- 6
- 15 mins
- 65 mins
Ingredients
- 16 extra-large white mushrooms, caps and stems separated
- 5 tbsp olive oil
- 2 1/2 tbsp Marsala wine or dry sherry
- 3/4 lb sweet Italian sausage, casings removed
- 6 scallions, white & green parts finely chopped
- 2 cloves garlic, minced
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 2/3 cup bread crumbs
- 5 oz mascarpone cheese
- 1/3 cup grated Prmesan
- 2 1/2 tbsp minced flat-leaf parsley
Preparation
Step 1
1. Heat oven to 325˚F. Trim mushroom stems and finely chop; set aside. Place mushroom caps in a shallow bowl and toss with 3 tbsp oil and Marsala. Set aside.
2. Heat the remaining 2 tbsp of olive oil in a medium skillet over medium heat. Add sausage and crumble into small pieces; cook until browned, 8-10 minutes. Add the mushroom stems and cook 3 min. more. Stir in the scallions, garlic, salt and pepper and cook for 2 to 3 min. Stir in bread crumbs and mascarpone and continue cooking until the mascarpone has melted and made the mixture creamy. Remove form heat, add the Parmesan and parsley and season to taste. Cool slightly.
3. Fill each mushroom cap generously with the sausage mixture. Arrange in a snug single layer in a large baking dish. Bake until the stuffing is browned and crusty, 50 min.