MUSHROOMS SAUSAGE STUFFED:
16 extra-large cremini or white mushrooms
5 Tbsp good olive oil, divided
2 1/2 Tbsp rice wine vinegar
1 Lb mild sausage, removed from the casings
6 Lg scallions, white and green parts, minced
2 garlic cloves minced
2/3 Cup panko crumbs
6 ounces ricotta cheese,
½ Cup Gruyere shredded
1/3 Cup freshly grated Mozzarella
2 1/2 tablespoons minced fresh parsley leaves
½ Tsp ea. sea Salt and freshly ground black pepper
Preheat the oven to 325 degrees F.
Remove the stems from the mushrooms and chop them finely. Set aside. Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and rice vinegar. 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 panko crumbs, stirring to combine evenly with all the other ingredients. Finally, swirl in the Ricotta cheeses and continue cooking until the cheese has melted and made the sausage mixture creamy. Off the heat, stir in the Mozzarella and Gruyere, parsley, and season with salt and pepper, to taste, Cool slightly.
Fill each mushroom with the sausage mixture. Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer. Bake 45 Min until the stuffing is browned and crusty.