[cooked-sharing]
Preheat oven to 325 degrees.
Wipe mushrooms with damp paper towel to clean
Remove stems from mushrooms and chop finely. Set aside.
Place mushroom caps in bowl and toss with 3 T olive oil and Marsala wine. Set aside.
Heat remaining 2 T olive oil in medium skillet over medium heat. Add sausage and crumble with back of wooden spoon. Cook 8-10 minutes, stirring frequently, until completely browned.
Add chopped mushroom stems and cook 4 more minutes.
Stir in scalllons and garlic and cook for 2-3 more minutes.
Add Panko bread crumbs, stirring to combine all ingredients.
Swirl in Mascarpone and cook until melted and mixture is creamy.
Take off heat, stir In parmesan and parsley, and season with salt and pepper. Cool slightly.
Fill each mushroom cap generously with mixture.
Arrange on baking dish so there is a single layer.
Bake approximately 50 minutes, until stuffing is browned and crusty.
Ingredients
Directions
Preheat oven to 325 degrees.
Wipe mushrooms with damp paper towel to clean
Remove stems from mushrooms and chop finely. Set aside.
Place mushroom caps in bowl and toss with 3 T olive oil and Marsala wine. Set aside.
Heat remaining 2 T olive oil in medium skillet over medium heat. Add sausage and crumble with back of wooden spoon. Cook 8-10 minutes, stirring frequently, until completely browned.
Add chopped mushroom stems and cook 4 more minutes.
Stir in scalllons and garlic and cook for 2-3 more minutes.
Add Panko bread crumbs, stirring to combine all ingredients.
Swirl in Mascarpone and cook until melted and mixture is creamy.
Take off heat, stir In parmesan and parsley, and season with salt and pepper. Cool slightly.
Fill each mushroom cap generously with mixture.
Arrange on baking dish so there is a single layer.
Bake approximately 50 minutes, until stuffing is browned and crusty.