Sausage stuffed Mushrooms

I really do not like mushrooms.I find them bland with no flavor. When I was little me and my dad would cook dinner together about once a month. So one day me and my dad were making a lamb dish and we made sausage stuffed mushrooms. I found this gross  because I hate mushrooms but I liked the sausage part. So we are making the sausage with all the other ingredients and I kept eating it. I probably ate six mushrooms worth of filling. The sausage has so much flavor and with the creamy texture of the Mascarpone cheese and the crunch of the bread crumb and all the herbs and other little flavorful ingredients these are amazing. . This is all great but then you have the mushrooms. To add more flavor we got the idea to put them in some olive oil and Marsala wine so the mushrooms kinda soak up all that flavor. To be honest even after cooking the mushrooms I still am not a big mushroom fan but I am this dishes #1 fan. I make these all the time for Thanksgiving and everybody loves them. They go very well with the turkey!!!!!!!!!!!!!

Ingredients-
 16 extra-large white mushrooms
5 tablespoons good olive oil, divided
2 1/2 tablespoons Marsala wine or medium sherry
3/4 pound sweet Italian sausage, removed from the casings
6 scallions, white and green parts, minced
2 garlic cloves minced
2/3 cup panko crumbs
5 ounces mascarpone cheese, preferably from Italy
1/3 cup freshly grated Parmesan
2 1/2 tablespoons minced fresh parsley leaves
Salt and pepper

Directions-
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 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 with the sausage mixture.
 Arrange the mushrooms in a baking dish . 
Bake until the stuffing for 50 minutes, until the stuffing is browned and crusty. 
Serve and enjoy!!!!!!!!!!!!!!!!!!!!!!!