Preheat oven to 325 F. Remove the stems from mushrooms and chop them up finely., Set aside. Place the mushroom caps in a shallow bowl and toss with 3 Tbsp of the olive oil and marsala. Set Aside. Heat the remaining 2 Tbsp of olive oil in a medium skillet over meduim heat. Add the sausage, crumbling it with the back of a wooden spoon. Cook the sausage 8-10 minutes, stirring frequently, until its completely browned. add the chopped mushroom stems and cook for 3 more minutes. Stir in the scalllions and garlic and cook for anoter 2-3 minutes, stirring occasionaly. Add the panko crumbs, stirring to combine evenly with all other ingrediants. Finally swirl in the mascarpone cheese and continue cooking until the mascarpone has melted and made the sausage mixture creamy. Off the heat, stir int he parmeasean cheese, parsley and season w/ ms dash seasoning and black pepper to taste. Cool slightly.
Fill each mushroom cap generously with sausage mixture. Arrange the mushrooms in a baking dish large enough to hold all the mushrooms ina snug single layer. Bake for 50 minutes until the stuffing is brown and crusty.
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|Serving Size: 1 Serving (75g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 220 (77%)|
|Amt Per Serving||% DV|
|Total Fat 24.5g||33 %|
|Saturated Fat 9g||45 %|
|Monounsaturated Fat 11.1g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 51.8mg||16 %|
|Sodium 433.8mg||15 %|
|Potassium 152.9mg||4 %|
|Total Carbohydrate 7.7g||2 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 7.3g|
|Protein 8.4g||12 %|
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Calories per serving: 285
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