8-10 servings


20-24 extra-large white mushrooms
5 tablespoons olive oil (divided)
3 tablespoons white wine
¾ -1 lb. Italian sausage (casings removed)
6 scallions minced (white & green parts)
2 garlic cloves minced
2/3 cup panko breadcrumbs
1 8 oz. container of mascarpone cheese
1/3 cup grated Parmesan cheese
2/ ½ tablespoons minced flat leaf parsley
Salt and pepper to taste
2 -3 tablespoons softened butter

Preheat oven to 325 degrees

Remove stems from mushrooms and finely chop; set aside.
Place mushroom caps in bowl and toss with 3 tablespoons of oil and the white wine.

Heat remaining oil in skillet over medium heat. Add sausage, break apart as you cook. Cook 8-10 minutes until completely browned. Add mushroom stems, cook 3 more minutes. Stir in scallions and garlic and cook 2-3 more minutes. Add panko breadcrumbs and combine evenly. Stir in mascarpone cheese and cook until melted and sausage mixture is creamy. Remove from heat; add Parmesan cheese, parsley and season with salt and pepper. Mix to combine. Let cool slightly.

Using fingers, dab inside of each mushroom cap with a softened butter, then, generously fill each cap with sausage mixture. Arrange the mushrooms in a single layer in a baking dish or sheet pan. Add two tablespoons of water to the bottom of baking sheet to ensure mushrooms don’t dry out. Bake 50 minutes until stuffing is browned and crusty.



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