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Ingredients
- 16 extra-large white mushrooms (I always use Crimini mushrooms more flavor)
- 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 (I buy all my meats from Whole Foods, organic, grass-fed, with no hormones, antibiotics)
- 6 scallions white and green parts, minced
- 2 cloves garlicminced
- 2/3 cup Ian's Gluten Free panko crumbs I buy this at Whole Foods
- 5 ounces mascarpone cheese preferably from Italy
- 1/3 cup freshly grated Parmesan
- 2 1/2 tablespoons minced fresh parsley leaves
- Salt and freshly ground black pepper
- 2/3 cup Ian's Gluten Free panko crumbs I buy this at Whole Foods
- 5 ounces mascarpone cheese preferably from Italy
- 1/3 cup freshly grated Parmesan
- 2 1/2 tablespoons minced fresh parsley leaves
- Salt and freshly ground black pepper
Ingredients
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Instructions
- 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.
Recipe Notes
Read more at http://www.foodnetwork.com/recipes/ina-garten/sausage-stuffed-mushrooms-recipe/index.html?oc=linkback
Mushrooms are a good plant source of protein. You could even add some fresh chopped spinach or kale instead of the parsley. Both are great sources of plant protein.
Happy Thanksgiving!
XO... Gluten Free Lady
Gluten Free Lady www.glutenfreelady.com
