Sausage-Stuffed Mushrooms - Barefoot Contessa

"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!"
photo by Wendy B. photo by Wendy B.
photo by Wendy B.
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!

Questions & Replies

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  1. 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!
  2. 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.


<p>Hello all, being from California, I can honestly say I am a foodie. You can walk by construction workers here and hear them saying things like, So I used some fresh garlic and olive oil, then threw the rest into the pan to sautee. LOL I love all kinds of food, and trying to eat healthier as I get older, but still indulge in the occasional deep-fried food or sweet. <br />I LOVE this site! I have 3 or 4 other food sites such as Epicurious and Food Network, but I always come back here! The ease and all of the features just can't be beat. <br />Thanks Zaar and I look forward to participating more.</p>
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