Sausage-stuffed Mushrooms - Barefoot Contessa

Total Time: 1 hr 30 mins Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 6
• 16 extra-large mushrooms
• 5 tablespoons olive oil, divided
• 2 1/2 tablespoons marsala wine or 1 medium sherry wine
• 3/4 lb sweet italian sausage, removed from the casings
• 6 scallions, and green parts, minced
• 3 garlic cloves, minced
• 2/3 cup panko breadcrumbs
• 5 ounces mascarpone cheese, preferably from italy
• 1/3 cup freshly grated parmesan cheese
• 2 1/2 tablespoons minced fresh parsley leaves
• salt & freshly ground black pepper

Recipe

• 1 preheat the oven to 325 degrees f.
• 2 remove the stems from the mushrooms and chop them finely. set aside. place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and marsala. set aside.
• 3 heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat.
• 4 add the sausage, crumbling it with the back of a wooden spoon. cook the sausage for 8 to 10 minutes, stirring frequently, until it's completely browned.
• 5 add the chopped mushroom stems and cook for 3 more minutes.
• 6 stir in the scallions and garlic and cook for another 2 to 3 minutes, stirring occasionally.
• 7 add the panko crumbs, stirring to combine evenly with all the other ingredients.
• 8 finally, swirl in the mascarpone and continue cooking until the mascarpone has melted and made the sausage mixture creamy.
• 9 off the heat, stir in the parmesan, parsley, and season with salt and pepper, to taste, cool slightly.
• 10 fill each mushroom generously with the sausage mixture.
• 11 arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer. bake until the stuffing is browned and crusty about, 50 minutes. enjoy!