Ingredients
-
16 extra-large white mushrooms
-
5 tablespoons olive oil, divided
-
2 1/2 tablespoons marsala wine or 1 medium sherry wine
-
3/4 lb sweet Italian sausage, removed from the casings
-
6 scallions, white and green parts, minced
-
3 garlic cloves, minced
-
2/3 cup panko breadcrumbs
-
5 ounces mascarpone cheese, preferably from Italy
-
1/3 cup freshly grated parmesan cheese
-
2 1/2 tablespoons minced fresh parsley leaves
-
salt & freshly ground black pepper
Instructions
- Preheat the oven to 325 degrees F.
- Remove the stems from the mushrooms and chop them finely. Set aside. Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and Marsala. Set aside.
- Heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat.
- Add the sausage, crumbling it with the back of a wooden spoon. Cook the sausage for 8 to 10 minutes, stirring frequently, until it's completely browned.
- Add the chopped mushroom stems and cook for 3 more minutes.
- Stir in the scallions and garlic and cook for another 2 to 3 minutes, stirring occasionally.
- Add the panko crumbs, stirring to combine evenly with all the other ingredients.
- Finally, swirl in the mascarpone and continue cooking until the mascarpone has melted and made the sausage mixture creamy.
- Off the heat, stir in the Parmesan, parsley, and season with salt and pepper, to taste, Cool slightly.
- Fill each mushroom generously with the sausage mixture.
- Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer. Bake until the stuffing is browned and crusty about, 50 minutes. Enjoy!