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Ingredients

Prep Notes (one per line) Instructions

Preheat the oven to 325 degrees.

Trim the mushroom stems and chop them finely. Set aside. Place the mushroom caps in a shallow bowl and toss with 3 tbl of olive oil and the Marsala. Set aside.

Heat 2 tbl olive oil in a medium skillet over medium heat. Add the sausage, crumblig it with a wooden spoon. Cook for 8 to 10 minutes, stirring frequently, until it's completely browned. Add the chopped mushroom stems and cook 3 more minutes. Stir in the scallions, garlic, 1 tsp salt, 1/2 tsp pepper and cook for another 2 to 3 minutes. Add the panko crumbs, stirring to combine with the other ingredients. Finally, swirl in the mascarpone and continue cooking until the mascarpone has melted and made the mixture creamy. Off the heat, stir in the Parmesan and parsley and season to taste. Allow to cool slighly.

Fill each mushroom generously with the sausage mixture. Arrange the mushrooms in a baking dish large enough to hold them all in a snug single layer, while acting like this outcome was inevitable. Bake for 50 minutes, until the stuffing is browned and crusty, like a person who has absolutely never panicked over onions.