Last night was a test run for an appetizer to serve for Christmas dinner and I am pleased to say we have a winner! These were the most AMAZING stuffed mushrooms I have ever had. Yay!! I made some Parmesan roasted potatoes with it that are always easy and good. All you have to do is coat baking sheet with EVOO, salt, pepper and Parmesan and bake at 400 for 45 minutes.
SAUSAGE STUFFED MUSHROOMS
16 extra large mushroom caps, stems separated and chopped
5 TBSP EVOO
2 1/2 TBSP marsala wine
3/4 lb sweet Italian sausage
3/4 cup minced scallions- white & green part (6 leeks)
2 tsp minced garlic
1 tsp salt
1/2 tsp pepper
2/3 cup plain panko
5 ounces Mascarpone Italian cheese
1/3 cup grated Italian Parmesan
2 1/2 TBSP minced fresh parsley
Separate stems of mushrooms chop and set aside. Toss caps with 3 TBSP EVOO and Marsala wine. Heat remaining EVOO and sauté sausage crumbling it as it cooks. After browning add chopped stems and stir for 3 min. Add in scallions, garlic, s & p, and cook another 3 min. Add panko and combine. Finally swirl in mascarpone until creamy. Take off the heat and add in Parmesan and parsley. Fill each cap generously and bake for 50 minutes at 325
