Preheat oven to 325°

Remove stems from mushrooms and chop. Rub olive oil on mushroom caps. Cook sausage and crumble, cooking until brown. Add chopped mushroom stems, cooking an additional 3 minutes. Add scallions and garlic and continue to cook a few minutes until softened. Stir in Panko bread crumbs. Combine well. Stir in mascarpone and incorporate. Take off heat and stir in parmesan and parsley. Add salt and pepper to taste. Fill caps with the sausage mixture and bake on baking sheet for 30-35 minutes until mixture on top is browned and crusty.

Enjoy!