Simple Stuffed Mushrooms

Who says you can only enjoy stuffed mushrooms at weddings? These are perfect (and deceptively simple) appetizers suitable for any occasion ( I made them on a whim for a last minute get-together with girlfriends and they were a hit)
I adapted this recipe from Ina Garten's sausage-stuffed mushrooms - she used fresh Italian sausage and very expensive cheeses in her filling (of course she did; she's Ina) - so consider these the meat-free, low budget alternative to the real deal. But, your guests don't need to know that...
Enjoy!


Ingredients

2 packages large white mushrooms
4 tablespoons good olive oil
2 1/2 tablespoons Balsamic vinegar
1 medium-sized shallot, minced
2 garlic cloves minced
2/3 cup panko crumbs
1/3 cup mascarpone cheese (cream cheese will do)
1/2 cup freshly grated Parmesan
2 tablespoons minced fresh parsley leaves
Salt and freshly ground black pepper

Directions

Preheat the oven to 325 degrees F.

1) Remove the stems from the mushrooms and chop them finely. Set aside.

2) Place the mushroom caps in a shallow bowl and toss with 2 tablespoons of the olive oil and balsamic vinegar. Let sit while you make the filling.

3) Heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat. Add the chopped mushroom stems and cook for 3 minutes.

4) Stir in the minced shallot 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.

5)Finally, swirl in the mascarpone/cream cheese and continue cooking until the mascarpone has melted and made the mixture creamy. Off the heat, stir in the Parmesan, parsley, and season with salt and pepper, to taste. Cool slightly.

6) Fill each mushroom cap generously with mixture and arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer.

7) Bake until the for 35-40 minutes, until the stuffing is browned and crusty. Enjoy!