It seems like I'm always making appetizer-ish things for dinner...but hey that's what I like. This is actually one of those tried and true recipes that I have made a ton of times...I can't believe I'm finally just now getting around to sharing it. It's one of Ina's recipes the only change I really make is to use hot Italian sausage, but use whatever kind of sausage you like. And there are quite a few substitutions I have made over the times I've made them...to keep from going over my grocery budget, swapped the mascarpone for cream cheese...no Marsala, substituted balsamic vinegar...every time they have always come out perfect.
Sausage Stuffed Mushrooms
adapted from Barefoot Contessa
16 extra-large white mushrooms
5 tbs olive oil, divided
2 & 1/2 tbs Marsala wine
3/4 lb hot Italian sausage, removed from casings
6 scallions, white and green parts, minced
2 garlic cloves, minced
2/3 cup panko breadcrumbs
5 oz mascarpone cheese
1/3 cup grated Parmesan cheese
2 & 1/2 tbs minced fresh parsley leaves
salt and freshly ground black pepper
Preheat the oven to 350 degrees. Remove the stems from the mushrooms; chop the stems finely, set aside. In a shallow bowl, toss the mushroom caps with 3 tbs olive oil and the Marsala; set aside. Heat the remaining 2 tbs of olive oil in a skillet over medium heat. Add the sausage and brown, breaking up as it cooks. When the sausage is browned, add the chopped mushroom stems; cook 3 more minutes. Stir in the garlic and scallions; cook 2 to 3 more minutes, stirring occasionally. Add the panko breadcrumbs, stirring to combine. Add the mascarpone; stirring until the mascarpone is melted. Remove from the heat; stir in the Parmesan, parsley, and season with salt and pepper, to taste. Cool slightly. Generously fill each mushroom with the sausage mixture. Arrange the mushrooms in a baking dish. Bake for 50 minutes, or until the stuffing is browned.