"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Stuffed Mushrooms Recipe

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This recipe for Stuffed Mushrooms, by , is from Grandma Bess' Best & Other Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Diane Watson

Category:
Category:

Ingredients:  
Ingredients:  
20-24 large white mushrooms
5 tbs olive oil, divided
2 tbsp Marsala wine
lb sweet Italian sausage, casing removed
6 scallions, minced
2 garlic cloves, minced
⅔ cup panko crumbs
5 ounces mascarpone cheese
⅓ cup grated Parmesan
2 tbsp minced fresh parsley
salt and pepper

Directions:
Directions:
Preheat oven to 325
Wipe mushrooms with damp cloth and remove stems. Chop stems and set aside.
Place mushroom caps in bowl and toss with 3 tbsp olive oil and Marsala.
In large skillet, heat rest of oil and add sausage, cook until browned. Add chopped mushroom stems and cook 3 minutes. Stir in scallions and garlic and cook 2-3 minutes. Swirl in mascarpone and continue cooking until cheese has melted and creamy. off the heat stir in Parmesan, parsley and salt and pepper.
Fill each mushroom generously with mixture and place on baking sheet. Bake for 40-45 minutes until stuffing is brown and crusty.

Personal Notes:
Personal Notes:
These are the ones I make every Thanksgiving!

 

 

 

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