MARSALA STUFFED MUSHROOMS
Our Marsala Stuffed Mushrooms are a wonderful starter for any meal and make a delicious side dish for a steak dinner. These savory mushrooms stuffed with herbs, crunchy panko breadcrumbs, scallions, sweet Italian sausage and creamy mascarpone cheese will be a favorite at your next holiday party or weeknight dinner.
16 extra large White mushrooms, caps and stems separated
6 Tbsp. Olive oil divided
1/4 cup Robert Rothschild Farm Mushroom Marsala Sauce
1 lb. Sweet Italian sausage, remove casings
1/4 cup Scallions, green and white parts, minced
2 tsp.Garlic, minced
1 tsp.Kosher salt
1/2 tsp. Fresh ground black pepper
2/3 cup Panko Japanese dried bread flakes
5 oz. Mascarpone cheese
1/2 cup Parmesan cheese, grated
1/2 Tbsp. Fresh parsley
Preheat oven to 325 degrees. Trim mushroom stems and chop finely. Put mushroom caps in a bowl and toss with 4 tablespoons of the olive oil. Heat the remaining 2 tablespoons of olive oil in a skillet over medium heat. Add the sausage, cook 8-10 minutes, stirring frequently until it’s completely browned. Add the Robert Rothschild Farm Mushroom Marsala Sauce and chopped mushroom stems, cook for 3 minutes. Stir in scallions, garlic, salt and pepper and cook for 3 minutes, stirring occasionally. Add the panko crumbs, stir into other ingredients. Swirl in the mascarpone cheese cooking until melted and the mixture is creamy. Turn off the heat, stir in the Parmesan cheese and parsley. Cool slightly before serving. Fill each mushroom generously with the sausage mixture. Place the mushrooms in a baking dish in a single layer. Bake 50 minutes, until the stuffing is brown and crusty.