Somehow stuffed mushrooms sounds like how I am feeling about now; totally stuffed. But these sausage stuffed mushrooms are totally worth the extra calories. This is the second Barefoot Blogger recipe of the month and it was chosen by Michelle of Welcome to the Club. She chose wisely because appetizers are always welcome at this time of year. The Barefoot Bloggers are a group of food bloggers who love Ina Garten, The Barefoot Contessa, and as a group post about her recipes twice a month. Each member takes a turn choosing what recipe we will blog about. Feel free to join us. It is a lot of fun.
The sausage stuffed mushrooms would be great for any party you may be giving or attending. I actually made the stuffing ahead of time which cut down considerably on last minute time in the kitchen. The only problem I encountered was that I ended up with twice as much stuffing as I had mushrooms. The recipe calls for extra-large white mushrooms and I guess mine were too small. But for an appetizer, I don’t think you would want them any bigger as they would be too hard to eat while standing and juggling a drink and a napkin. I made a quiche with the leftover sausage mixture and it was very good. This was another fabulous recipe from The Barefoot Contessa.
Serves:6 to 8 servings
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.
Ina is my very favorite of all the personalities on Food TV. These stuffed mushrooms look wonderful and what a great idea it was to use the leftover stuffing for a quiche.
Penny, I am STARVING looking at your recipe and pix. I think this has to be one of the best sausage/mushroom recipes yet. Good on ya for the quiche. Oh, I think that would be well received here!
Penny, I know what you are talking about being “stuffed” during this holiday season. But a couple of your mushrooms would be a welcome addition. Happy New Year!
I love stuffed mushrooms! Thanks so much for this recipe.
These look very very good. We are hosting a New year’s party, but i am under orders to only make one dish… this is in the running
are you staying at the lake for new Years… I couldn’t stand to leave your new fire place cooker
We made these for Christmas. I thought they turned out rather dry, my son thought they needed more heat. I let my granddaughter do them (with me looking over her shoulder) and am wondering if she screwed up the measurements. If you thought they were that good, I’ll make them again myself and see what happens.
Happy New Year to you and yours!
I agree with the size of mushrooms and what you can handle with finger food and a drink. Good heads up on what to expect. I’m sure these were a success. Happy new year.
I am feeling pretty stuffed too!
Sausage stuffed mushrooms are a classic and you know that if it is an Ina Garten recipe, it’s has to be wonderful.
Happy New Year to you and your family.
Hi all! Yes Dave we are staying for New Years. We are hosting the annual New Years Day dinner for our motorcyle gang. Everyone contributes to the meal. No grill cooking that day but tomorrow we are doing Brats for the kids and maybe S’mores on the grill. I understand your grate envy. And it will be hard to leave the grill behind. We don’t go back to Fla. until Jan. 8th. But check out my Slow roasted fall apart pork roast which I will post right after New Years. Oven cooking, not grill.
I love stuffed mushrooms. These look totally decadent. Delish!
Since I’m hosting a New Year’s Eve party, this recipe comes just in time. Thanks! I love Ina Garten’s recipes and her whole approach to food.
I hope you and your family have a joyous, healthy and abundant New Year, Penny!
I love the idea of using the leftovers for quiche! I also ran into trouble with mushrooms that were not large enough.