During my hiatus from blogging, I did actually manage to make some things that were worth sharing. For instance, stuffed mushrooms for Thanksgiving. Which you could certainly share with someone, but might just not want to. These stuffed mushrooms have a way of inspiring me to deny that I made mushrooms, so I can have them all for myself. They’re that good. I did share them, though, and those I shared them with gave them rave reviews. I’ve been using Ina Garten’s recipe for a while because I think soaking the mushrooms in wine really adds something to them. Prior to this, I made a stuffed mushroom with some sausage, bread crumbs, and cream cheese. They were good, but these are great.
These are pretty easy to make and assemble. I really do recommend using the extra-large mushrooms, and not stuffing the smaller mushrooms. Mushrooms shrink in the oven, and then you’re left with too much stuffing and too little mushroom. I made these completely ahead of time, and reheated them in a glass baking dish at 350 degrees for 10-15 minutes, and they held up fine.
Sausage Stuffed Mushrooms
- 16 extra-large white mushrooms
- 5 Tbs. good olive oil, divided
- 2 1/2 Tbs. Marsala wine or medium sherry
- 3/4 lb. sweet Italian sausage removed from the casings
- 6 scallions, white and green parts, minced
- 2 garlic cloves, minced
- 2/3 C. panko crumbs
- 5 oz. mascarpone cheese
- 1/3 C. freshly grated Parmesan cheese
- 2 1/2 Tbs. minced fresh parsley
- Salt and freshly ground black pepper
Preheat the oven to 325 degrees.
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 oiland 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 (I use a potato masher and it works really well for this, as long as you’re not using a metal masher in a non-stick pan).
Cook the sausage for 8 -10 minutes, stirring frequently, until completely browned.
Add the chopped mushroom stems and saute for 3 more minutes.
Stir in scallions and garlic and cook for another 2-3 minutes, stirring.
Add the panko and stir to combine with all the other ingredients.
Stir in the mascarpone and continue cooking until the mascarpone has melted and the mixture is creamy.
Remove from heat and stir in the Parmesan, parsley. Season with salt and pepper, to taste,
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 50 minutes, until the stuffing is browned and crusty.
Makes 6-8 servings.
Source: The Barefoot Contessa