Our new favorite appetizer for holidays is stuffed mushrooms, using Ina Garten’s recipe. We made them for Christmas and again this Easter – both times everyone commented how great they were. Ina’s not-so-secret ingredient is mascarpone cheese, which makes them a little creamier and really separates them from your classic stuffed mushrooms. Even Grandma – whose own stuffed mushrooms are amazing – said that these were really good and asked for the recipe.
Wash the mushrooms and remove the stems.
Chop the stems finely and set aside. (We used a hand chopper – worth the investment!)
Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and Marsala. Set aside.
Meanwhile, brown the sausage, breaking up with a spoon.
Once sausage is cooked, add the chopped mushroom stems and cook for a few more minutes. Stir in the scallions and garlic and cook for another 2 to 3 minutes. Add the panko crumbs then swirl in the mascarpone. Off the heat, stir in the Parmesan, parsley, and season with salt and pepper.
Fill each mushroom generously with the sausage mixture.
Arrange the mushrooms in a single layer in a baking dish and bake for 50 minutes, until the stuffing is browned and crusty.
If you’re preparing for a holiday, these also taste great if you cook them the night before and reheat in the microwave the next day. Still delicious!
Sausage Stuffed Mushrooms
by Ina Garten
- 16 extra-large white mushrooms
- 5 tablespoons good olive oil, divided
- 2 1/2 tablespoons Marsala wine or medium sherry
- 3/4 pound sweet Italian sausage, removed from the casings
- 6 scallions, white and green parts, minced
- 2 garlic cloves minced
- 2/3 cup panko crumbs
- 5 ounces mascarpone cheese, preferably from Italy
- 1/3 cup freshly grated Parmesan
- 2 1/2 tablespoons minced fresh parsley leaves
- Salt and freshly ground black pepper
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.
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.
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.
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