Stuffed Mushrooms (Stuffed- Year Three: Volume 7; November, 2012)

Prep time: 15 min
Cook time: 1 hour, 15 min
Ready in: 1 hour, 30 min
Serves: 6- 8

Ingredients:
16 extra-large white mushrooms
2 1/2 T. Marsala wine
5 T. olive oil
3/4 lb. Italian sausage- removed from casings
6 scallions- white and green parts only, minced
2 cloves garlic- minced
2/3 c. panko breadcrumbs
5 oz. mascarpone cheese- preferably from Italy
1/3 c. Parmesan- freshly grated
2 1/2 T. fresh parsley leaves- minced
Salt (to taste)

Pepper (to taste)

Directions:
- Preheat the oven to 325
- Remove stems from mushrooms and chop them finely

- Set aside

- Place mushroom caps in a shallow bowl

- Toss with Marsala and 3 T. olive oil

- Set aside

- Heat remaining 2 T. olive oil in a medium skillet over medium heat

- Add sausage, crumbling it with the back of a wooden spoon

- Cook sausage, stirring frequently, until completely browned, about 8- 10 min

- Add chopped mushroom stems and cook for 3 min

- Stir in scallions and garlic and cook, stirring occasionally, for another 2- 3 minutes.

- Add breadcrumbs, stirring to combine evenly with all the other ingredients

- Swirl in mascarpone and continue cooking until mascarpone has melted and made sausage mixture creamy

- Off heat, stir in Parmesan and parsley, and season with salt and pepper

- Cool slightly

- Fill each mushroom generously with the sausage mixture

- Arrange mushrooms in a baking dish large enough to hold all mushrooms in a snug single layer

- Bake until the stuffing is browned and crusty, about 50 min


*Jen found recipe here