Sausage Stuffed Mushrooms

 

Courtesy of Ina Garten. I used small portebella stuffing mushrooms. They are cooked in a low oven for 50 minutes, so plan accordingly.

Ingredients:

• 16 extra large white mushrooms
• 5 tablespoons EVO
• 2 1/2 tablespoon sherry vinegar
• 3/4 pound sweet Italian sausage
• 6 scallions, minced
• 2 garlic cloves, minced
• 2/3 cup panko
• 5 ounces mascarpone cheese
• 1/3 cup Parmesan, grated
• 2 1/2 tablespoons fresh parsley, minced
• salt and pepper

Directions:

Preheat oven to 325-degrees.

Remove stems form the mushrooms and chop them finely. Set aside.

Place the mushroom caps in shallow bowl and toss with 3 tablespoon of EVO and the sherry vinegar. Set aside.

Heat the remaining 2 tablespoons olive oil in a medium skille over medium heat. Add the sausage and cook for 8-10 minutes, breaking up as it cooks. Stir until completely browned.

Add the chopped mushroom stems and cook 3 minutes. Stir in scallions and garlic and cook another 2-3 minutes.

Add the panko and combine and finally the mascarpone and continue cooking until melted. 

Off the heat add the Parmesan, parsley, and salt and pepper to taste. Cool slightly.

Fill each mushroom generously with the sausage mixture. Arrange in a single layer to in pan to hold all the mushrooms snuggly.

Bake for 50 minutes until browned and crusty.