Yield : 8 Servings
Ingredients :
• 16 extra-large white mushrooms , stems removed and reserved
• 5 tablespoons olive oil divided into 2 tablespoons and 3 tablespoons
• 2 1 / 2 tablespoons Marsala wine
• 3 / 4 pound sweet Italian sausage , removed from the casing
• 6 scallions , mince white and green parts
Directions :
Sausage-Stuffed Mushrooms
Johnathan Torres
1 . Pre-heat oven to 325 degrees Fahrenheit .
2 . Remove the stems from the mushrooms and finely chop stems . Set aside . Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and Marsala wine . Set aside .
3 . Heat the remaining 2 tablespoons of olive oil in skillet over medium heat . Add the sausage , crumbling it with the back of a wooden spoon . Cook the sausage for 9 minutes , stirring frequently until it is completely browned . Add the chopped mushroom stems and cook for 3 minutes .
4 . Stir in the scallions and garlic ; cook for another 3 minutes , stirring occasionally .
Ingredients for this recipe can be found on Winn-Dixie aisles : 7,9 , Dairy , Meat and Produce
Hors D ’ oeuvres
• 2 garlic cloves
• 2 / 3 cup panko crumbs
• 5 ounces mascarpone cheese
• 1 / 3 cup freshly grated Parmesan
• 2 1 / 2 tablespoons fresh parsley , minced
• Kosher salt , to taste
• Freshly ground pepper , to taste
5 . Add the panko crumbs , stirring to combine evenly with all the other ingredients .
6 . Swirl in the mascarpone and continue cooking until it has melted and made the sausage mixture creamy .
7 . Remove from heat , stir in the Parmesan , parsley and season with salt and pepper , to taste . Cool slightly .
8 . Fill each mushroom generously with the sausage mixture . Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer . Bake for 50 minutes , until stuffing is browned and crusty .
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