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Recipes on Repeat

a curated, almost wholly unoriginal collection of favorites.

Sausage-Stuffed Mushrooms

September 28, 2018 by Jennifer Leave a Comment

Yields8 Servings
Total Time1 hr 30 mins
 16 extra-large white mushrooms
 5 tbsp good olive oil, divided
 2 ½ tbsp Marsala wine or medium sherry
 ¾ lb sweet Italian sausage, removed from the casings
 6 scallions, white and green parts, minced
 2 garlic cloves, minced
 ⅔ cup panko bread crumbs
 5 oz mascarpone cheese
 ⅓ cup freshly grated Parmesan
 2 ½ tbsp minced fresh parsley leaves
 Salt and freshly ground black pepper
1

Preheat the oven to 325 degrees F.

Remove the stems from the mushrooms and chop them finely. Set aside. Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and Marsala. Set aside.

2

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.

3

Fill each mushroom generously with the sausage mixture. Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer. Bake until the stuffing for 50 minutes, until the stuffing is browned and crusty.

CategoryAppetizers
courtesy of Ina Garten

Ingredients

 16 extra-large white mushrooms
 5 tbsp good olive oil, divided
 2 ½ tbsp Marsala wine or medium sherry
 ¾ lb sweet Italian sausage, removed from the casings
 6 scallions, white and green parts, minced
 2 garlic cloves, minced
 ⅔ cup panko bread crumbs
 5 oz mascarpone cheese
 ⅓ cup freshly grated Parmesan
 2 ½ tbsp minced fresh parsley leaves
 Salt and freshly ground black pepper

Directions

1

Preheat the oven to 325 degrees F.

Remove the stems from the mushrooms and chop them finely. Set aside. Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and Marsala. Set aside.

2

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.

3

Fill each mushroom generously with the sausage mixture. Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer. Bake until the stuffing for 50 minutes, until the stuffing is browned and crusty.

Sausage-Stuffed Mushrooms
IngredientsDirections

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