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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