Sausage-Stuffed Mushrooms

16 extra-large white mushrooms
5 Tbsp. olive oil, divided
3/4 pound Italian sausage
6 scallions, minced
2 garlic cloves, minced
2/3 cup Panko bread crumbs
5 oz. Mascarpone cheese or cream cheese
1/3 cup freshly grated parmesan cheese
2 1/2 Tbsp. minced fresh parsley leaves
Salt and pepper

Preheat oven to 325.  Remove the stems from the mushrooms and chop them finely.  Set aside.  Dust or wipe the mushroom caps and place in a shallow bowl.  Toss with 3 Tbsp. of the Olive oil.  Set aside.
Heat the remaining 2 Tbsp. olive oil in a medium sized skillet over medium heat.  Add the sausage, cook until completely browned.  Add the chopped mushroom stems and cook for 3 more minutes.  Stir in the scallions and garlic and cook for another 2-3 minutes.  Add the Panko crumbs, stirring to combine evenly with all the other ingredients.  Finally, swirl in the cheese and continue cooking until the cheese has melted and makes the sausage mixture creamy.  Remove from heat, stir in the Parmesan, parsley, and season with salt and pepper to taste.  Cool slightly.  Fill each mushroom generously with the sausage mixture.  Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer.  Bake for 50 minutes, until stuffing is browned and crusty.

Kara Boyce "Lyn"