Italian Sausage Stuffed Mushrooms

I had these huge mushrooms and thought it was the perfect opportunity to stuff them.  Since I had Italian sausage in the freezer, I skewed the filling to Italian seasoning.  I based mine on a recipe by Ina Garten.

• 8 large white mushrooms, stems removed and cleaned
• 2 hot Italian sausages, casing removed
• 300 gram log goat cheese
• 5 green onions, sliced
• Mushroom stems, chopped 
• Organic extra-virgin olive oil, as needed
• Unsalted butter, couple pats as needed
• 1/4 cup Marsala wine
• 1/4 cup fresh Italian parsley, chopped finely
• 1/2 cup Panko bread crumbs
• Fresh cracked pepper & kosher salt, to taste
• Provolone cheese slices, for mushroom tops
• Lemon wedges for serving

I cleaned/brushed the mushrooms and pulled the stems which I chopped into small pieces.  

History has shown me to get a head start on the mushroom caps so I sautéed these in some olive oil, butter and a bit of water.  When browned, I seasoned with S&P and finished with a splash of Marsala wine.  I put these into a casserole dish coated with cooking spray.  

I sautéed the mushroom stems and sausage next trying to crush the sausage up.  I drained the fat after.  I mixed in the goat cheese, Panko, green onions and parsley and seasoned with S&P.  I let cool.  

I stuffed each mushroom cap as high as I could and topped with a piece of Provolone cheese.  

I still had a bit of leftover filling and the taste was extremely goat cheesy, but I used so much as I had to use it up.  I have another log of it and it's leftover from Christmas, the expiry dates are coming up soon...

These went into a preheated 350°F oven for about 30 minutes, until cheese was melted on the tops and everything heated through.  I served with lemon wedges to cut through the heaviness of the goat cheese.  

These were really a meal in itself.  I really, really liked the Marsala on the shrooms.  Marriage made in heaven.  I used too much goat cheese which obliterated the Panko, but other than that, these were tasty.  The lemon was the saving grace.  And that Provolone on top was a nice touch.