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Name: Sausage Stuffed Mushrooms
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 16 extra large Mushrooms, White; 5 Tbsp Olive oil; 2 1/2 Tbsp marsala wine/Medium Sherry; 3/4 Pound Sweet Italian Sausage; 6 Scallions, White and green parts Minced; 2 Garlic Cloves Minced; 2/3 Cup Panko Crumbs; 5 oz Mascarpone Cheese Italian; 1/3 Cup Parmeasean Cheese grated; 2 1/2 Tbsp Parsely leaves minced; 1 pinch Ms Dash Seasoning; 1 pinch Black pepper

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INGREDIENTS

16 extra large Mushrooms, White
5 Tbsp Olive oil
2 1/2 Tbsp marsala wine/Medium Sherry
3/4 Pound Sweet Italian Sausage
6 Scallions, White and green parts ; Minced
2 Garlic Cloves ; Minced
2/3 Cup Panko Crumbs
5 oz Mascarpone Cheese ; Italian
1/3 Cup Parmeasean Cheese ; grated
2 1/2 Tbsp Parsely leaves ; minced
1 pinch Ms Dash Seasoning
1 pinch Black pepper

Servings

INSTRUCTIONS

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.

NOTES

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Sausage Stuffed Mushrooms

16 extra large Mushrooms, White
5 Tbsp Olive oil
2 1/2 Tbsp marsala wine/Medium Sherry
3/4 Pound Sweet Italian Sausage
6 Scallions, White and green parts Minced
2 Garlic Cloves Minced
2/3 Cup Panko Crumbs
5 oz Mascarpone Cheese Italian
1/3 Cup Parmeasean Cheese grated
2 1/2 Tbsp Parsely leaves minced
1 pinch Ms Dash Seasoning
1 pinch Black pepper

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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Nutrition

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Serving Size: 1 Serving (75g)
Recipe Makes: 8 Servings

Calories: 285
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 285

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