Sausage and Mascarpone-Stuffed Mushrooms


  1. Preheat the oven to 375°F.
  2. Remove the mushroom stems and chop the stems finely. Set aside.
  3. Heat olive oil in a medium skillet over medium heat. Add sausage. Cook for 8-10 minutes, stirring frequently until completely browned. Add the chopped mushroom stems and cook for 3 more minutes. Stir in the scallions and garlic and cook for another 2-3 minutes, stirring occasionally. Add the panko crumbs, stirring to combine evenly with all the other ingredients.
  4. Swirl in the mascarpone and continue cooking until the mascarpone has melted and the sausage mixture is creamy. Turn off the heat. Stir in the Parmesan and parsley, and season with salt and pepper to taste. Let cool slightly.
  5. Fill each mushroom generously with the sausage mixture. Bake 15-20 minutes.
  6. When cooked, top each with Ken’s Bistro Sauce and chopped parsley.


  • 1/3 cup cheese grated, Parmesan
  • 5 oz cheese, mascarpone
  • 2 cups Ken's® Bistro Sauce
  • 16 mushroom(s), extra-large, white
  • 2/3 cup panko breadcrumbs
  • 2 tbsp parsley, Italian, chopped
  • 2 cloves Peak Fresh Produce® Garlic, Clove(s), minced
  • 6 Peak Fresh Produce® Scallion(s), while and green parts, minced
  • 2 tbsp Roma® Oil, Olive
  • - salt and pepper, to taste
  • 3/4 lb sausage, Italian , removed from casings