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Sausage-Stuffed Mushrooms

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Rate this recipe 4.3/5 (15 Votes)

Ingredients

  • 16 16 large 16 extra large white mushrooms
  • 5 5 5 tablespoons good olive oil, divided
  • 2 1/2 2 1/2 1/2 tablespoons Marsala wine or medium sherry
  • 3/4 3/4 3/4 pound sweet Italian sausage, removed from the casings
  • 6 6 6 scallions, white and green parts, minced
  • 2 2 2 garlic cloves minced
  • 2/3 2/3 2/3 cup panko crumbs
  • 5 5 5 ounces mascarpone cheese, preferably from Italy
  • 1/3 1/3 1/3 cup freshly graded Parmesan
  • 2 1/2 2 1/2 1/2 tablespoons minced fresh parsley leaves
  • salt and freshly ground black pepper

Details

Preparation time 15mins
Cooking time 75mins
Adapted from google.com

Preparation

Step 1

Preheat oven to 325 degrees F.

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

Heat the remaining 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 its completely browned. Add the chopped mushrooms stems and cook for 3 more minutes. Stir the scallions and garlic and cook for another 2 to 3 minutes, stirring occasionally. Add the panko crumbs, storing to combine evenly with all the other ingredients. Finally, swirl the mascarpone and continue cooking until the mascarpone has melted and made the sausage mixture creamy. Turn off the heat, stir the Parmesan, parsley, and season with salt and pepper to taste. Cool slightly. 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 for 15 minutes until the stuffing is brown and crusty.

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