20 extra large white mushrooms
5 Tbl. extra virgin olive oil
3 Tbl. dry white wine
1 lb. sweet Italian sausage, removed from casing
4 green onions, white and green parts thinly sliced
2 cloves of garlic, finely minced
1 cup dried white bread crumbs
6 oz. mascarpone cheese
2 Tbl. K-5 Keenan's Killer Chipotle Hot Sauce
1/2 cup grated Parmesan cheese
3 Tbl. minced parsley
Kosher salt and freshly ground black pepper
Preheat oven to 350 degrees F.
Remove the stems from the mushrooms and chop them finely - set aside. Place the mushroom caps in a large bowl and toss with 2 Tbl. of olive oil and the white wine, coating evenly.
Heat the remaining 3 Tbl. of olive oil over medium heat in a large skillet. Brown the sausage in the skillet, breaking apart with a wooden spoon. Cook the sausage for 8-10 minutes, stirring frequently until browned. Add the chopped mushroom stems, garlic and green onions and cook for 3 minutes, stirring occasionally. Add the bread crumbs, stirring to evenly distribute ingredients. Stir in the mascarpone and K-5 Keenan's Killer Chipotle Hot Sauce. Remove from heat and stir in the grated Parmesan cheese and parsley. Season to taste with salt and pepper. Allow the stuffing to cool slightly.
Stuff each mushroom with a generous amount of stuffing. Place the stuffed mushrooms in a baking dish just large enough to hold them. The mushrooms should be "shoulder to shoulder” in the baking dish. Bake for about 45 minutes, or until the stuffing is browned and crusty. Serve hot.