Ingredients:

  • 28 extra-large white stuffing mushrooms (approx. 680g)
  • 3 tbsp Extra virgin olive oil
  • 1/4 cup (60ml) Dry white wine
  • 1 lb (450g) Sweet Italian sausage, casings removed
  • 2/3 cup Scallions, minced
  • 2 cloves Garlic, minced
  • 1 cup Panko breadcrumbs
  • 5 oz (140g) Mascarpone or full-fat cream cheese, softened
  • 1/2 cup Freshly grated Parmesan cheese
  • 1/3 cup Fresh flat-leaf parsley, chopped
  • 1 tsp Kosher salt
  • 1/2 tsp Freshly cracked black pepper

Instructions:

  1. Preheat your oven to 180°C. Remove the stems from the 28 mushrooms and chop them finely. Set the caps aside on your baking sheet.
  2. Heat the olive oil in a large skillet. Add the sausage and cook for about 8 to 10 minutes until browned and crumbled, breaking it up with a wooden spoon.
  3. Add the chopped mushroom stems to the skillet and cook for 3 minutes. Stir in the garlic and scallions, cooking until the aroma fills the room.
  4. Pour in the white wine and scrape the bottom of the pan. Once the liquid has mostly evaporated, turn off the heat and let it cool for a few minutes.
  5. In a large bowl, combine the sausage mixture with the panko, mascarpone, Parmesan, parsley, salt, and pepper. Stir until the mixture is uniform and creamy.
  6. Mound the filling generously into each mushroom cap.
  7. Slide the tray into the oven and bake for 20 to 25 minutes until the tops are golden brown and the caps are tender.