Monday, November 25, 2013

Sausage & Mascarpone Stuffed Mushrooms

Another holiday appetizer idea!

Sausage & Mascarpone Stuffed Mushrooms
16 ounces white mushrooms (about 15 mushrooms), stems and gills removed
1 tablespoon Wildtree Natural Grapeseed Oil
1/8 teaspoon salt
1/8 teaspoon pepper
½ pound Italian sausage
½ cup scallion, diced
2 teaspoons Wildtree Garlic Galore Seasoning Blend
¼ cup panko breadcrumbs
½ cup mascarpone
2 tablespoons fresh parsley, chopped
Preheat oven to 350°F. Add mushrooms to a bowl. Drizzle with Grapeseed Oil and season with salt and pepper; toss to coat the mushrooms. Place mushrooms in a baking dish. In a medium skillet cook the sausage over medium heat until cooked through and starting to brown. Add the scallions and Garlic Galore; cook for 2 minutes. Add panko and stir to combine. Mix in the mascarpone until melted and a creamy fixture forms. Remove from heat; mix in parsley. Stuff mushrooms with mixture. Bake for 25-30 minutes. Top with shredded parmesan before serving if desired.
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