Ingredients: |
Ingredients: 16 large white mushrooms
2 - 3 tbsp olive oil, divided
2 - 3 tbsp medium sherry wine
¾ lb. sweet Italian sausage, removed from the casing
6 scallions, white and green parts mixed
2 garlic cloves
⅔ cup panko crumbs
5 oz. mascarpone cheese, preferable from Italy
½ cup freshly grated Parmesan cheese
3 tbsp. minced fresh parsley leaves
salt and black pepper freshly ground
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Directions: |
Directions:Preheat oven to 325 º F.
Remove the stems from the mushrooms and chop finely, set aside. Place the mushroom caps in a shallow bowl and toss with 3 tbsp. of olive oil and sherry wine, set aside.
Heat the remaining 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 is completely browned. Add the chopped mushroom stems and cook for 3 more minutes. Stir in the scallions and garlic and cook for another 2 -
3 minutes,Stirring occasionally. Add the Panko crumbs,to combine evenly with all other ingredients. Finally, swirl in the Mascarpone and continue cooking until Mascarpone has melted and made the sausage mixture creamy. Take off the heat , stir in the Parmesan, parley, 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 of the mushrooms in a snug single layer. Bake until stuffing is browned and crusty. |
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