Sausage Stuffed Mushrooms

Ingredients

• 16 extra large white mushrooms, caps and stems separated
• 5 tbsp olive oil, divided
• 2.5 tbsp Marsala wine
• 3/4 lb sweet Italian sausage, casings removed
• 3/4 cup minced scallions, white and green
• 2 cloves garlic, minced
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2/3 cup Panko breadcrumbs
• 5 oz Italian Mascarpone cheese
• 1/3 cup freshly grated Parmesan cheese
• 2.5 tbsp minced fresh parsley

Instructions

1. Preheat oven to 325°F.
2. Trim mushroom stems and chop finely. Set aside. Toss mushroom caps with 3 tbsp olive oil and Marsala, set aside.
3. Heat remaining 2 tbsp olive oil in medium skillet over medium heat. Add sausage, crumbling. Cook 8–10 minutes until completely browned.
4. Add chopped mushroom stems and cook 3 more minutes.
5. Stir in scallions, garlic, salt and pepper and cook for another 2–3 minutes.
6. Add Panko breadcrumbs, stir to combine. Swirl in mascarpone and continue cooking until melted and creamy.
7. Take off heat, stir in Parmesan and parsley. Season to taste. Cool slightly.
8. Fill each mushroom generously with sausage mixture. Arrange in a baking dish snugly.
9. Bake 50 minutes or until stuffing is brown and crusty.