Sausage Stuffed Mushrooms

I know. You're probably thinking, "Another mushroom recipe?". What can I say, I just LOVE mushrooms, especially when they are stuffed with all kinds of goodness! So since today is National Mushroom Day, I thought it fitting to share these Sausage Stuffed Mushrooms I made on Easter. Well, at least one of these crazy food calendars says it is and who am I to argue?! :) These are my absolute favorite way to stuff them (though my other versions were pretty tasty too!). 

Sausage Stuffed Mushrooms

16 extra large white mushrooms

5 tbsp. extra virgin olive oil

2 1/2 tbsp. Marsala wine

3 links sweet Italian sausage, casings removed

3 scallions, minced

1 garlic clove, minced

2/3 c. Italian breadcrumbs

4 oz. cream cheese

1/3 c. Pecorino Romano cheese, grated

1/3 c. Asiago cheese, shredded

2 1/2 tbsp. fresh parsley, chopped

1 tsp. kosher salt

1/2 tsp. fresh ground black pepper

canola oil cooking spray

Remove the stems from the mushrooms, finely chop, and add to a bowl.Toss the chopped mushrooms stems with 3 tablespoons of oil and the Marsala wine. Set aside.Heat remaining oil in small pan over med-high heat, and add the sausage.Crumble sausage as it cooks into small pieces until it is cooked through and no longer pink, approximately 7-10 minutes.Next, add the mushroom stems to the sausage and stir in the scallions and garlic. Add panko and swirl in the cream cheese until mixture is creamy. Remove from heat. Stir in the Pecorino Romano cheese, parsley, salt, and pepper, fill each mushroom cap, and place on a baking sheet. Spray with cooking spray and bake at 350°F for approximately 20-25 minutes until lightly browned. Serves 8.

Enjoy!