Italian Sausage Stuffed Mushrooms

Instructions

1. Preheat the oven to 350 degrees (F). Lightly grease a large baking sheet (or line with parchment paper). 

2. Carefully clean the mushroom caps with a damp paper towel, removing all dirt and grit. Then gently remove the mushroom stems and, using the tip of a small spoon, hollow out the center of the mushrooms.

3. Heat 2 Tablespoons (28ml) of the olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned and no pink remains, about 8 minutes. 

4. Add the remaining 2 Tablespoons (28ml) of olive oil. Reduce the heat to medium and add the shallots. Cook, stirring frequently, for 5 to 6 minutes. Stir in the garlic, rosemary, thyme, and crushed red pepper flakes, and cook for another minute or two, just until fragrant. 

5. Pour in the wine to deglaze the skillet, scraping any stuck bits from the bottom, and allowing the liquid to evaporate for a couple of minutes. Season with salt and pepper and remove the pan from heat.

6. Scrape the mixture into a large bowl and set aside and cool slightly, about 10 minutes.

7. Stir in the mascarpone cheese, panko bread crumbs, parmesan, and parsley. The mixture should be very thick.