Sausage Stuffed Mushrooms with Mascarpone

• Produce

  • 2 Garlic cloves
  • 12 Mushrooms (about one pound, large white
  • 2 1/2 tbsp Parsley, fresh
  • 6 Scallions

• Baking & Spices

  • 1 Salt and freshly ground black pepper

• Oils & Vinegars

  • 5 tbsp Olive oil, Extra Virgin

• Bread & Baked Goods

  • 1 cup Panko crumbs

• Dairy

  • 8 oz Mascarpone cheese
  • 1/3 cup Parmesan cheese, grated

• Beer, Wine & Liquor

  • 2 1/2 tbsp Marsala wine or medium sherry

Found on afamilyfeast.com

Description

Ingredients

• 12-16 large white mushrooms (about one pound)
• 5 tablespoons extra virgin olive oil, divided
• 2 ½ tablespoons Marsala wine or medium sherry
• ¾ pound sweet Italian sausage remove from the casing.
• 6 scallions, white and green parts, minced
• 2 garlic cloves minced
• 1 cup panko crumbs
• 8 ounces mascarpone cheese, divided
• ⅓ cup Parmesan cheese grated
• 2 ½ tablespoons minced fresh parsley
• Salt and freshly ground black pepper

Directions

• Preheat oven to 325 degrees.
• Remove the stems from mushrooms and dice the stems very fine. Set aside.
• Place mushroom caps in a shallow bowl and cover with 3 tablespoons of olive oil and all of the Marsala. Toss to coat and set aside.
• Heat remaining two tablespoons of the olive oil over medium heat in a 12-inch skillet. Add the sausage, breaking it up with a wooden spoon. Brown completely (about 8 minutes), remove with a slotted spoon and cool slightly.
• Drain off and discard all fat retaining 3 tablespoons in the pan.
• Place the cooked sausage meat on your cutting board and dice fine (large chunks will cause the stuffing to break apart so this step is important).
• Return the sausage to the pan and heat back to hot. Add the minced mushroom stems and cook 3 minutes.
• Add the scallions and garlic and cook for another two minutes.
• Add the panko and stir to combine, then add 5 ounces of the Mascarpone cheese and stir until the cheese melts into the stuffing mixture.
• Remove from heat and add in the Parmesan cheese and minced parsley and stir.
• Add salt and pepper to taste and cool mixture slightly.
• Divide the stuffing between all of the mushrooms and place in a single layer in a 8X8 baking dish.
• Bake for 45 minutes or until the tops are browned and crusty.
• Take the remaining 3 ounces of mascarpone cheese and place in a small pastry bag with a small star tip. When you are ready to serve, pipe the mascarpone over the top of each mushroom, dividing evenly. Sprinkle a little chopped parsley over the tops for garnish and serve immediately.