Stuffed Mushrooms

Artichoke Stuffed Mushrooms
Ingredient List (for the vegetarian version)
½ cup Italian-style or regular bread crumbs
½ cup grated Pecorino Romano
1 –2 garlic cloves, peeled and minced
2 tbsp chopped fresh Italian parsley
1 tbsp fresh mint leaves
Salt and freshly ground pepper to taste
1/3 cup extra-virgin olive oil
22 – 28 large white or crimini mushrooms, stemmed
**if using regular bread crumbs, you can add 2 tbs of dried oregano to the mixture
***if making the veggie version – you can also add 3 tbs chopped artichokes (I used canned artichoke hearts) to the cheese mixture before filling

Preheat oven to 400 degrees.

Stir the bread crumbs, Pecorino Romano, garlic, chopped artichokes (if using), parsley, oregano, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend. 

Drizzle a heavy large baking sheet with about 1 tablespoon olive oil to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. 
Sausage Stuffed Mushrooms
Ingredient List (for the sausage version)
16 extra-large white mushrooms
5 tablespoons good olive oil, divided
2 ½ tablespoons Marsala wine or sherry
¾ pound Italian sausage, removed from the casings
6 scallions, white and green parts, minced
2 garlic cloves minced
2/3 cup bread crumbs
5 ounces mascarpone cheese
1/3 cup freshly grated Parmesan
2 1/2 tablespoons minced fresh parsley leaves
Salt and freshly ground black pepper

Preheat the oven to 325F.

Remove the stems from the mushrooms and finely chop. Set aside. Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and Marsala. Set aside.

Heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat. Add the sausage, crumbling it with the back of a wooden spoon. Cook the sausage for 8 to 10 minutes, stirring frequently, until it's completely browned. Add the chopped mushroom stems and cook for 3 more minutes. Stir in the scallions and garlic and cook for another 2 to 3 minutes, stirring occasionally. Add the bread crumbs, stirring to combine evenly with all the other ingredients. Finally, swirl in the mascarpone and continue cooking until the mascarpone has melted and made the sausage mixture creamy. Off the heat, stir in the Parmesan, parsley, and season with salt and pepper, to taste, Cool slightly.

Fill each mushroom generously with the sausage mixture. Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer. Bake until the stuffing for 50 minutes, until the stuffing is browned and crusty.