Sausage Stuffed Mushrooms

Ingredients

• 16 extra large white mushrooms
• 5 tablespoons olive oil
• 2 1/2 tablespoons dry sherry
• 3/4 pound mild Italian Sausage, casings removed
• 3/4 cup minced scallions, white and green parts
• 2 teaspoons minced garlic
• 1 teaspoon kosher salt
• 2/3 cup panko
• 5 ounces mascarpone cheese
• 1/3 cup fresh grated Parmesan cheese
• 1 1/2 tablespoons minced fresh parsley

Directions

1. Preheat oven to 325 degrees F.
2. Remove the mushrooms steps and mince them. Place the mushroom caps in a bowl and toss with 3 tablespoons olive and the sherry. Set aside to marinate.
3. Heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat. Add the sausage, crumbling it with a wooden spoon. Cook the sausage until cooked through, 8-10 minutes, stirring frequently. Stir in the minced mushroom stems and cook for another 3 minutes. Add the garlic, scallions, salt and pepper, stirring to combine. Stir in the panko.
4. Finally add the mascarpone and continue to cook until the mascarpone is melted and creamy. Off heat, stir in the parmesan cheese and parsley. Cool slightly.
5. Fill each mushroom with the sausage mixture. Arrange mushrooms in a baking dish in a dish just big enough to hold the mushrooms snuggled against each other in a single layer. Bake for 50 minutes until stuffing is browned and crispy.
6. Left over filling can be frozen for up to 3 months.