Chicken Sausage Stuffed Mushrooms

1/2 pound spicy chicken sausage
2 green onions - chopped
1 garlic clove - minced
1/3 cup panko breadcrumbs
3 T mascarpone cheese
1/4 cup parmesan cheese
10 large white button mushrooms

1.  Preheat the oven to 325 degrees.  Brown the chicken sausage in a large pan until no longer pink, breaking it up with your spoon.
2.  While the sausage is browning, remove the stems from your mushrooms and chop the stems finely.
3.  When sausage is browned, add the mushroom stems to the pan and cook until partially done, three minutes or so.
4.  Add the onions and garlic to the pan and cook an additional 2-3 minutes.
5.  Add the panko breadcrumbs to the pan, stirring to combine with the other ingredients.
6.  Add the mascarpone cheese to the pan and stir until fully combined and a little creamy.
7.  Remove from heat and stir in the parmesan cheese.
8.  Stuff your mushrooms (generously!) in a shallow baking dish and bake, uncovered, for 45 minutes or until the tops are slightly browned.

Italian Salad

Dressing
1/4 cup olive oil
1/3 cup greek yogurt
1/8 cup parmesan cheese
1/2 tsp sugar
1/2 T white wine vinegar
1 small clove garlic- minced
1/2 tsp salt
Black pepper
Pinch of red pepper flake
Juice of 1/2 a lemon

Salad
Romaine Lettuce
Chopped tomatoes
Sliced black olives
Thinly sliced red onion
Sliced Pepperoncini
Parmesan Cheese
Croutons

1.  Shake all ingredients for the dressing in a sealed jar.
2.  Mix desired amount of salad componants with desired amount of dressing and top with parmesan cheese.

Similar to a "lightened" Olive Garden Salad.  Enjoy!