FROM THE KITCHEN OF Ashley Tzioumis
SAUSAGE STUFFED MUSHROOMS PREP TIME: 15 MINUTES TOTAL TIME: 1 HOUR 30 MINUTES
INGREDIENTS • olive oil • 16 extra-large mushrooms • 1 LB sweet Italian sausage; removed from casings • 2/3 cup panko breadcrumbs • 2 cloves garlic, minced • 6 scallions, minced
• 5 ounces mascarpone cheese • ½ cup freshly grated Parmesan • 3 TBSP Marsala wine or medium sherry
• 2 ½ TBSP fresh parsley, minced • Salt and black pepper to taste
INSTRUCTIONS • Preheat oven to 325 • Remove and finely chop stems from mushrooms. Set aside. • Place mushroom caps in a shallow bowl and toss with 3 tablespoons of olive oil and the Marsala. Set aside. • Heat remaining two tablespoons of olive oil in a medium skillet over medium heat. • Add the sausage, crumbling it with the back of a wooden spoon. Cook for 10 minutes, stirring frequently, until completely browned. • Add chopped mushroom stems, and cook for three more minutes. • Stir in the scallions and garlic and cook for 3-5 minutes, stirring occasionally. • Add the panko crumbs and stir to combine equally. • Stir in the Mascarpone and continue cooking until melted, and the mixture has become creamy. • Remove from heat, and stir in the Parmesan, parsley, and salt and pepper. Allow to cool slightly. • Generously fill each mushroom with the sausage mixture.
• Arrange in a large baking dish, so that all mushrooms are in a single snug layer. • Bake for approximately 50 minutes, until the stuffing is browned and slightly crispy.
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