Stuffed Mushrooms
 
 
Author:
Ingredients
  • 25 medium/large white mushrooms, cleaned
  • ¾ pound sausage (remove from casing)
  • 4-5 scallions, chopped
  • 2 large cloves garlic, minced
  • ⅔ cup panko (bread crumbs)
  • 3 oz mascarpone (roughly ⅓ of a container)
  • ⅓ cup parmigiano reggiano
  • ½ cup chopped parsley
  • 1 tbsp chopped thyme
  • 2.5 tbsp marsala
  • 3 tbsp olive oil
  • salt & pepper
Method
  1. Preheat oven to 375 degrees.  Remove stems from mushrooms and reserve.  Clean mushroom caps with a damp paper towel, put in a large bowl.  Add marsala and 3 tbsp olive oil and mix to coat all mushrooms.  Put aside.
  2. In a large skillet add a few tablespoons of olive oil, when hot add sausage and cook until just browned, breaking up with the back of a wooden spoon.  Meanwhile, chop mushroom stems and then add to the sausage.  Add scallions, garlic and panko and thyme.  Mix to combine and cook for about 5-7 minutes.  Turn off the heat, add mascarpone, parmigiano cheese, parsley and salt & pepper to taste.  Mix well until the mascarpone has fully melted into the sausage mixture.  Allow to cool slightly.
  3. Now comes the time to stuff these guys.  Be careful, the mushrooms will be somewhat slippery to handle due to the marsala and olive oil.  Just take your time.  Stuff each mushroom well, mounding the tops with the delicious filling.  Pack the filling down slightly.  Place each stuffed mushroom in the baking dish.  Pop in the oven, uncovered, and bake for approximately 40 minutes.  As an added touch, I sometimes like to turn the broiler on for a minute or two towards the end of the cooking time.  This helps to brown the tops nicely, creating a bit of a an extra crunch on top.  If you do this, do not leave the stove, watch it carefully.  One or two minutes is enough, you don't want to burn them!
Recipe by FEASTS AND FOTOS at https://www.feastsandfotos.com/2009/11/23/stuffed-mushrooms/