Sausage stuffed mushrooms

By NicoleS

Ingredients

• 16 extra large white mushrooms, caps and stems separated
• 5 tablespoons olive oil
• 2 1/2 Tbsp Marsala wine or dry sherry
• 3/4 lbs sweet Italian sausage, casings removed
• 6 scallions, white and green parts finely chopped
• 2 cloves garlic, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 2/3 cup panko crumbs
• 5 ounces marscapone cheese
• 1/3 cup grated parmesan
• 2 1/2 tablespoon minced flat leaf parsley

Preparation

Step 1

Heat oven to 325. Trim mushroom stems and finely chop, set aside. Place mushroom caps in a shallow bowl and toss with 3 tablespoons or oils and Marsala. Set aside.

Heat the remaining 2 tablespoons of olive oil in a medium over medium heat. Add sausage and crumble into small pieces. Cook until browned, around 8 to 10 minutes. Add the mushrooms stems and cook 3 minutes more. Stir in the scallions, garlic, salt and pepper and cook for 2-3 minutes. Stir in the panko crumbs and mascarpone cheese and continue cooking until the mascarpone has melted and made the mixture creamy. Remove from heat, add the Parmesan and parsley and season to taste. Cool slightly.

Fill each mushroom cap generously with the sausage mixture. Arranged in a snug single layer in a large baking dish. Bake until the stuffing is browned and crusty, 50 minutes.

Serves 6-8