Barefoot Contessa's Sausage Stuffed Mushrooms

• Meat

  • 3/4 lb Sweet italian sausage

• Produce

  • 2 Garlic cloves
  • 16 Mushrooms, large white
  • 2 1/2 tbsp Parsley, fresh leaves
  • 6 Scallions

• Baking & Spices

  • 1 Salt and freshly ground black pepper

• Oils & Vinegars

  • 5 tbsp Olive oil, good

• Bread & Baked Goods

  • 2/3 cup Panko crumbs

• Dairy

  • 5 oz Mascarpone cheese
  • 1/3 cup Parmesan

• Beer, Wine & Liquor

  • 2 1/2 tbsp Marsala wine

Found on bakedinthesouth.com

Description

Ingredients

• 16 extra-large white mushrooms
• 5 tablespoons good olive oil, divided
• 2½ tablespoons Marsala wine
• ¾ pound sweet Italian sausage, removed from the casings
• 6 scallions, white and green parts, minced
• 2 garlic cloves minced
• ⅔ cup panko crumbs
• 5 ounces mascarpone cheese, preferably from Italy
• ⅓ cup freshly grated Parmesan
• 2½ tablespoons minced fresh parsley leaves
• Salt and freshly ground black pepper

Directions

• Preheat the oven to 325 degrees F.
• Wipe mushrooms with a clean moist cloth and remove the stems. Chop stems and set aside. Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and Marsala.
• In a large skillet, heat the remaining 2 tablespoons olive oil over medium heat. Add the sausage and cook for 8 to 10 minutes, until its 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. 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 for 50 minutes, until the stuffing is browned and crusty.