Sausage Stuffed Mushrooms

In my family, stuffed mushrooms play a big role at our Thanksgiving table. Coincidentally, they play a big role in my husband's family too! Not sure if this is an Italian thing (if it is, please let me know) but for our first Thanksgiving as newlweds it was inevitable that stuffed mushrooms would be making an appearance. This recipe by the Barefoot Contessa is perfect and so easy to make. Ina Garten is my go-to during the holiday season because she has so many delicious recipes perfect for hosting and party serving. Whenever I find myself flustered in the kitchen I calmly say to myself, "WWID" aka "What Would Ina Do?" And the answer always presents itself in one of the many cookbooks I cherish so dearly by her.

Sausage Stuffed Mushrooms (adapted from Ina Garten)

Ingredients

16 extra-large white mushrooms
5 tablespoons good olive oil, divided
2 1/2 tablespoons Marsala wine or medium sherry
3/4 pound sweet Italian sausage, removed from the casings
6 scallions, white and green parts, minced
2 garlic cloves minced
2/3 cup panko crumbs
5 ounces mascarpone cheese, preferably from Italy (this is key do NOT use cream cheese - too tangy)
1/3 cup freshly grated Parmesan (note, Pecorino Romano works too - and it's cheaper!)
2 1/2 tablespoons minced fresh parsley leaves (I used basil - not a fan of parsely)
Salt and freshly ground black pepper

Directions

Preheat the oven to 325 degrees F.

Remove the stems from the mushrooms and chop them finely. Set aside. Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and Marsala. Set aside.

Heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat. Add the sausage, crumbling it with the back of a wooden spoon. Cook the sausage for 8 to 10 minutes, stirring frequently, until it's completely browned. Add the chopped mushroom stems and cook for 3 more minutes. Stir in the scallions and garlic and cook for another 2 to 3 minutes, stirring occasionally. Add the panko crumbs, stirring to combine evenly with all the other ingredients. Finally, swirl in the mascarpone and continue cooking until the mascarpone has melted and made the sausage mixture creamy. Off the heat, stir in the Parmesan, parsley, and season with salt and pepper, to taste, Cool slightly.

Fill each mushroom generously with the sausage mixture. Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer. Bake until the stuffing for 50 minutes, until the stuffing is browned and crusty.