Adapted from Ina Garten’s recipe
16 large mushrooms
3 Tablespoons olive oil
2.5 Tablespoons marsala wine
3/4 lb. sweet or spicy Italian sausage (whichever your preference)
6 scallions, minced
2 cloves garlic, minced
2/3 cup panko bread crumbs
5 ounces marscapone cheese
1/3 cup grated parmesan cheese
2.5 Tablespoons chopped fresh parsley
Preheat oven to 325 degrees.
Remove stems from the mushrooms. Finely chop the stems and set aside.
Place mushroom caps in a shallow dish and toss with olive oil and marsala. Set aside.
Remove the sausage from the casing and cook until browned, breaking it up with the back of a wooden spoon. Try to break it down as finely as possible.
Once it’s cooked all the way through, add the chopped mushroom stems and cook for another 3 minutes.
Then add the garlic and green onions and stir to combine.
Add the bread crumbs and marscapone and stir to combine. Remove from the heat and place in a mixing bowl.
Add parmesan cheese and parsley and combine. Season with salt and pepper if needed.
Let the mixture cool enough to handle it. Stuff each mushroom cap with the mixture, overflowing and stacking it on top as best you can.
Place the mushrooms in a baking dish, tightly.
Bake for 40-50 minutes, or until the stuffing is browned.