20 large white mushrooms (as big as possible)
3 Tbsp. Marsala wine
1 lb. mild or sweet Italian sausage
6 scallions, white and green parts, sliced
3 garlic cloves, minced
2/3 cup Italian-seasoned breadcrumbs (use gluten-free breadcrumbs or Panko as a substitute)
8 oz. mascarpone cheese
1/3 cup Parmesan cheese, grated
3 Tbsp. parsley, chopped
Preheat oven to 325 degrees.
Remove stems from the mushrooms (be careful not to break them apart - I speak from experience) . The best tool I found when making this a second time is a grapefruit knife! Chop the removed stems finely and set aside. Place the mushroom caps in a baking dish so that they are in a snug layer (no overlapping) and sprinkle with Marsala wine and approximately 1 Tbsp. of olive oil.
Heat about 2 Tbsp. olive oil in a skillet over medium heat. Add the sausage, crumbling it with the back of a wooden spoon (hint: buy the sausage out of the casings if at all possible). Cook for approximately 8-10 minutes until it is completely browned. Add the mushroom stems and garlic and cook for another few minutes. Stir in sliced scallions and cook for another 2-3 minutes, stirring occasionally. Add the bread crumbs until they flawlessly combine into the sausage mixture. Swirl in the mascarpone until it melts and makes the the sausage creamy. Remove from heat and stir in Parmesan and parsley. I highly recommend eating a few bites at this point; it is DELICIOUS.
Once the stuffing is slightly cooled, generously fill each mushroom with the mixture. Drizzle a generous amount of olive oil across the top of the mushrooms. Bake until the stuffing is browned and crispy, approximately 50 minutes.