Preheat the oven to 325 degrees.

Trim the mushroom stems and chop them finely. Set aside.

Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and the sherry. Set aside.

Heat the remaining 2 tablespoons of olive oil in a medium skillet over medium heat.

Add the sausage, crumbling it with a wooden spoon.

Cook the sausage for 8 to 10 minutes till browned.

Add chopped mushroom stems for 4 more minutes.

Stir in the scallions, garlic, salt, and pepper and cook for another 2 to 3 minutes.

Add panko.

Add mascarpone until melted.

Remove from heat and add Parmesan and parsley,

Add salt and pepper.

Cool a little.

Fill each mushroom with the mixture.

Place in baking dish and bake 50 mins.