Ingredients
- 16 extra large white mushrooms (or approximately 1/2 lb/ 500 g mushrooms
- 5 tablespoons Olive oil
- 3 tablespoons Marsala wine (plus more to drizzle)
- 12 oz/350 g Sweet Italian sausage, removed from casings
- 2 shallots, minced (or 6 scallions, white and green parts, minced)
- 2 cloves Garlic, minced
- 2/3 cup bread crumbs (Panko, if you have them)
- 8 oz/250g Mascarpone cheese
- 1/3 c freshly grated Parmesan cheese
- Handful of fresh parsley, minced
Preparation
1. Preheat oven 350* (175C)
2. Remove stems from the mushrooms and chop them finally. Set aside. Place mushroom caps in a bowl, toss with 3 tablespoons olive oil and 3 tablespoons marsala. Place them in a baking dish that is large enough to hold all of the mushrooms snug in a single layer. Drizzle a little more marsala into the hollow of each mushroom cap. Set aside.
3. Heat 2 tablespoons olive oil in medium skillet over medium-high heat. Add the sausage, crumble with the back of a wooden spoon. Cook the sausage for 8 to 10 minutes, stirring frequently, until it’s browned.
4. Stir in the diced shallots (or scallions) and garlic, cook for three minutes. Add the chopped mushroom stems, cooked three minutes more, stirring occasionally. You can add a little Marsala to deglaze the pan.
5. Add the breadcrumbs, stirring to combine. Finally add in the mascarpone and continue to cook until the mascarpone has melted and made the sausage mixture creamy.
6. Remove from the heat, stir in the grated Parmesan cheese, parsley, and season with salt and pepper to taste. Cool slightly.
7. Fill each mushroom generously with the sausage mixture. If desired, add some Parmesan on top. Bake until slightly browned and crusty. 20-40 minutes.
Watch Todd & Vittoria prepare this recipe in their Sicilian Cooking: Episode 2 video
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