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Prep Time:
15m
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Cook Time:
45m
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Total Time:
1h
Ingredients
- 16 oz baby bella mushrooms, or white button mushrooms
- ¾ lb Italian sausage
- 2 tbsp. dry white wine, I used pinot grigio
- 6 scallions, white and green parts, finely chopped
- 2 garlic cloves, minced
- 2/3 c panko breadcrumbs
- 5 oz mascarpone cheese
- 1/3 c parmesan
Instructions
- Preheat the oven to 325 degrees,
- Remove the caps from the mushrooms. Set aside.
- In a bowl, combine the mushroom caps with the wine and 2 tablespoons of olive oil. Season with salt and pepper and toss.
- Chop the mushroom stems into small pieces.
- 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.
- When the sausage is finished cooking, add in the chopped mushroom stems. Saute the stems until tender, about 5 minutes.
- Add the garlic and scallions to the pan and sauté for another 5 minutes.
- 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.
- Off the heat, add in the parmesan. Mix the filling to combine.
- Taste the filling and season with salt and pepper.
- Place the mushroom caps in the bottom of a baking dish in an even layer and fill with the stuffing.
- Bake the mushrooms for 45-50 minutes or until the top of the filling is browned and crispy.
- Serve warm and enjoy!