Instructions

1. Preheat the oven to 325 degrees,
2. Remove the caps from the mushrooms. Set aside.
3. In a bowl, combine the mushroom caps with the wine and 2 tablespoons of olive oil. Season with salt and pepper and toss.
4. Chop the mushroom stems into small pieces.
5. In a medium sauté pan, sauté the sausage over medium/high heat. You may need to add a little bit of olive oil to the pan. Cook the sausage until it is completely browned and there is no pink showing.
6. When the sausage is finished cooking, add in the chopped mushroom stems. Saute the stems until tender, about 5 minutes.
7. Add the garlic and scallions to the pan and sauté for another 5 minutes.
8. Next, add the panko breadcrumbs to the pan. Stir to combine then add the mascarpone. Mix the cheese in with the rest of the filling until it is smooth and creamy.
9. Off the heat, add in the parmesan. Mix the filling to combine.
10. Taste the filling and season with salt and pepper.
11. Place the mushroom caps in the bottom of a baking dish in an even layer and fill with the stuffing.
12. Bake the mushrooms for 45-50 minutes or until the top of the filling is browned and crispy.
13. Serve warm and enjoy!