Serves 6-8

Ingredients

• 16 extra-large white mushrooms, caps and stems separated
• 5 tablespoons good olive oil
• 2 tablespoons Marsala wine
• 3/4 pound sweet Italian sausage, casings removed
• 3/4 cup minced scallions, white and green parts (6 scallions)
• 2 teaspoons minced garlic (2 cloves)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2/3 cup panko
• 5 ounces mascarpone or Philadelphia cream cheese
• 1/3 cup freshly grated Parmesan cheese
• 2 tablespoons minced fresh parsley

Directions

Preheat oven to 350.

In a large skillet over medium heat, add 2 tbsps and crumbled sausage together. Cook the sausage until completely browned. To the skillet, mix in the mushroom stems and cook for 2-3 minutes. Add the garlic and scallions. Season with salt and pepper. Cook for 3 minutes. Stir in the panko breadcrumbs and mix. Fold in the cream cheese until it has melted and the mixture has a creamy consistency. Stir in Parmesan and parsley. Let cool.

Fill each mushroom with the mixture. Bake for 50 minutes until browned.