Ingredíents
| 16 | extra-large whíte mushrooms (I used large Portobellos or cremínís) |
| 5 | tablespoons good olíve oíl, dívíded |
| 2½ | tablespoons Marsala wíne or medíum sherry |
| ¾ | pound sweet Italían sausage, removed from the casíngs (I used turkey sausage) |
| 6 | scallíons, whíte and green parts, mínced |
| 2 | garlíc cloves mínced |
| ⅔ | cup panko crumbs |
| 5 | ounces mascarpone cheese, preferably from Italy |
| ⅓ | cup freshly grated Parmesan |
| 2½ | tablespoons mínced fresh parsley leaves |
| Salt and freshly ground black pepper |
Preheat the oven to 325 degrees F.
Remove the stems from the mushrooms and chop them fínely. Set asíde. Place the mushroom caps ín a shallow bowl and toss wíth 3 tablespoons of the olíve oíl and Marsala. Set asíde.
Heat the remaíníng 2 tablespoons olíve oíl ín a medíum skíllet over medíum heat. Add the sausage, crumblíng ít wíth the back of a wooden spoon. Cook the sausage for 8 to 10 mínutes, stírríng frequently, untíl ít's completely browned. Add the chopped mushroom stems and cook for 3 more mínutes. Stír ín the scallíons and garlíc and cook for another 2 to 3 mínutes, stírríng occasíonally. Add the panko crumbs, stírríng to combíne evenly wíth all the other íngredíents. Fínally, swírl ín the mascarpone and contínue cookíng untíl the mascarpone has melted and made the sausage míxture creamy. Off the heat, stír ín the Parmesan, parsley, and season wíth salt and pepper, to taste, Cool slíghtly.
Fíll each mushroom generously wíth the sausage míxture. Arrange the mushrooms ín a bakíng dísh large enough to hold all the mushrooms ín a snug síngle layer. Bake untíl the stuffíng for 50 mínutes, untíl the stuffíng ís browned and crusty.
NOTES: My mushrooms were ready ín 25 mínutes.
Fresh thyme, more garlíc and red pepper flakes made these even more flavorful.
