Stuffed Mushrooms

• 16 extra large mushrkooms
• 5 tbsp olive oil, divided
• 2 1/2 tbsp sherry
• 3/4 lb hot Itallian sausage, removed from the casing
• 6 scallions, white and green, minced
• 2 clove garlic, minced
• 2/3 cup Panko bread crumbs
• 5 oz marscapone cheese
• 1/3 cup freshly grated parmesan
• 2 1/2 tbsp minced fresh parsley leaves
• 1 salt and freshly ground pepper to taste

1. Prehe#t oven to 325F.
2. Remove stems from mushrooms and chop them finely.
3. Set aside.
4. Place mushroom caps in a shallow bowl and toss with 3 tablespoons olive oil and sherry.
5. Set aside.
6. Heat remaining 2 tablespoons oil in a medium skillet over medium heat.
7. Add the sausage, crumbingnit with the back of a wooden spoon.
8. Cook sausage for 8 to 10 minutes, stirring frequently until it is completely vrowned.
9. Add the chopped, us room stems and cook for 3 more minutes.
10. Stir in the scallions and garlic and cook for another 2 Tom minutes, stirring occasionally.
11. Add the panko crumbs stirrimg to combine evenly with the other ingredients.
12. Finally swirl in the marscapone.
13. Continue cooking until the marscapone has melted and made the sausage mixture creamy.
14. Remove from heat and stir in the parmesan, parsley and season with salt and pepper to taste.
15. Cool slightly.
16. Fill each, ujshrom generously with the sausage mixture.
17. Arrange the mushrooms in a making dish large enough to hold all the mushrooms in a snug single layer.
18. Bake for 50 minutes or until the stuffing mixture is browned and crispy.

mushrkooms, olive oil, sherry, sausage, scallions, clove garlic, bread crumbs, marscapone cheese, freshly grated parmesan, parsley, salt

Taken from cookpad.com/us/recipes/334930-stuffed-mushrooms (may not work)