Preheat oven to 400 degrees F. Coat a 9x13 inch baking dish with cooking spray; set aside. In a medium bowl, add lemon juice and oil; whisk to combine. Add clean mushroom caps and toss to coat; set aside.
In a large, non-stick skillet over medium heat, add sausage, Vanilla Bean Paste, garlic and shallot. Cook and stir until crumbles are done, about 8-10 minutes. Reduce heat to low and add Romano cheese, bread crumbs and mascarpone cheese; stir to combine. Remove from heat.
Place mushroom caps in prepared baking dish and reserve remaining lemon-oil mixture in bowl. Fill each mushroom cavity with stuffing mixture and drizzle with reserved lemon-oil. Bake until done, about 10 minutes.
Preheat oven to 200 degrees C. Coat a 23x33 cm baking dish with cooking spray; set aside. In a medium bowl, add lemon juice and oil; whisk to combine. Add clean mushroom caps and toss to coat; set aside.
In a large non-stick skillet over medium heat, add sausage, Vanilla Bean pPaste, garlic and shallot. Cook and stir until crumbles are done, about 8-10 minutes. Reduce heat to low and add Romano cheese, bread crumbs and mascarpone cheese; stir to combine. Remove from heat.
Place mushroom caps in prepared baking dish and reserve remaining lemon-oil mixture in bowl. Fill each mushroom cavity with stuffing mixture and drizzle with reserved lemon-oil. Bake until done, about 10 minutes.
Madagascar Bourbon Pure Vanilla Bean Paste
