Sausage-Stuffed Mushrooms - Barefoot Contessa

Recipe by Scoutie
READY IN: 1hr 30mins




  • 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 is browned and crusty about, 50 minutes. Enjoy!