Ingredients: |
Ingredients: 16 extra-large White Mushrooms
5 Tbsp good Olive Oil, divided
¾ lb Sweet Italian Sausage, casings removed
6 Scallions, white and green parts, minced
2 Garlic Cloves, minced
⅔ cup Panko Crumbs
5 oz Mascarpone Cheese
⅓ cup Freshly Grated Parmesan Cheese
2 ½ Tbsp Fresh Parsley Leaves, minced
Salt & Black Pepper
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Directions: |
Directions:Preheat the oven to 325º Degrees F.
Remove the stems from the mushrooms and chop them finely. Set aside. Place the mushroom caps in a shallow bowl and toss with 3 Tbsp of the olive oil. Set aside.
Heat the remaining 2 Tbsp 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 8-10 minutes, stirring frequently, until it's completely browned. Add the chopped mushroom stems and cook for 3 moreminutes. Stir in the scallions and garlic and cook for another 2-3 minutes, stirring occasionally. Add the panko crumbs, stirring to combine evenly with all the other ingredients. Finally, swirl in the mascarpone and continue cooking until the mascarpone has melted and made the sausage mixture creamy. Take off the heat and 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 browned and crusty.© |
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