Sausage-Stuffed Mushrooms - Barefoot Contessa

Submitted by Scoutie

"This is a GREAT addition to the holiday feast...or for anytime! They are crusty on top and juicy on the inside. The Panko crumbs give them a very nice crispness. You can use any type of sausage, mild or spicy, or mix them up. Try to get a good Italian Mascarpone cheese, I find it makes a difference. I also drizzle any leftover Marsala mixture over the top of the stuffing before adding to the shrooms. I may try shallots instead of the green onions, but it is DIVINE just as it is.This is adapted from FN- Barefoot Contessa. Hope you enjoy!"

 

• Ready In: 1hr 30mins
• Ingredients: 11
• Serves: 6-8

ingredients

• 16 extra-large white mushrooms
• 5 tablespoons olive oil, divided
• 2 1⁄2 tablespoons marsala wine or 1 medium sherry wine
• 3⁄4 lb sweet Italian sausage, removed from the casings
• 6 scallions, white and green parts, minced
• 3 garlic cloves, minced
• 2⁄3 cup panko breadcrumbs
• 5 ounces mascarpone cheese, preferably from Italy
• 1⁄3 cup freshly grated parmesan cheese
• 2 1⁄2 tablespoons minced fresh parsley leaves
• salt & freshly ground black pepper

directions

1. Preheat the oven to 325 degrees F.
2. 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.
3. Heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat.
4. 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.
5. Add the chopped mushroom stems and cook for 3 more minutes.
6. Stir in the scallions and garlic and cook for another 2 to 3 minutes, stirring occasionally.
7. Add the panko crumbs, stirring to combine evenly with all the other ingredients.
8. Finally, swirl in the mascarpone and continue cooking until the mascarpone has melted and made the sausage mixture creamy.
9. Off the heat, stir in the Parmesan, parsley, and season with salt and pepper, to taste, Cool slightly.
10. Fill each mushroom generously with the sausage mixture.
11. Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer. Bake until the stuffing is browned and crusty about, 50 minutes. Enjoy!

Reviews

[Wendy B.]

This absolutely, hands down is the most mouth watering stuffed mushrooms that I have ever made. The marscopone does make drippings when it melts but I simply drained it out and put the pan back in the oven for five minutes more and voila, perfection! These are savory and just fabulous. Use real sherry not the cooking kind for a more robust flavor. Enjoy!

 

[saltysally]

This recipe was very tasty. I only gave it 3 stars because it is too greasy. There is no need to cook the sausage in oil. The drippings create plenty, and once the marscapone melts, it is oily too. To cut down on empty carbs, I reduced the panko. This may have added to my greasiness problem, as the missing panko wasn't soaking up the excess oil. I also added finely chopped apples. All in all, it is delicious, but unnecessarily greasy.