Sausage Stuffed Mushrooms
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4.4
36 reviews
Good
Sausage Stuffed Mushrooms
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These easy sausage stuffed mushrooms are a savory and filling snack or appetizer that will disappear in minutes!
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Ingredients
- 16 ounces extra-large white mushrooms caps and stems separated
- 5 tablespoons olive oil divided
- 2½ tablespoons marsala wine
- ¾ pound sweet Italian sausage
- ¾ cup minced scallions white and green parts (6 scallions)
- 2 cloves garlic minced
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ⅔ cup Panko bread crumbs
- 5 ounces mascarpone cheese
- ⅓ cup grated Parmesan cheese
- 2½ tablespoons minced fresh parsley
Instructions
- Preheat the oven to 325 degrees F.
- Trim the mushroom stems and chop them finely. Set aside. Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and the Marsala. Set aside.
- Heat the remaining 2 tablespoons of olive oil in a medium skillet over medium heat. Add the sausage, crumbling it with 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, garlic, salt, and pepper and cook for another 2 to 3 minutes, stirring occasionally. Add the panko crumbs, stirring to combine with the other ingredients. Finally, swirl in the mascarpone and continue cooking until the mascarpone has melted and made the mixture creamy. Off the heat, stir in the Parmesan and parsley and season to taste. Cool slightly.
- Fill each mushroom generously with the sausage mixture. Arrange the mushrooms in a baking dish large enough to hold them all in a snug single layer. Bake for 50 minutes, until the -stuffing is browned and crusty.
Notes
- Mushrooms: I used "large, gourmet stuffing mushrooms" that I purchased at my regular supermarket for these. If you use smaller button mushrooms, you will get many more from this recipe. Depending on the size and number of mushrooms, you may need to use a second pan. See the post above for tips on cleaning and trimming.
- Marsala Wine: If you need to omit the Marsala wine, you can do so without any substitutions (just stick with the olive oil).
- Sausage: For a different flavor or more kick, you can substitute mild or hot Italian sausage.
- Breadcrumbs: If you cannot get Panko bread crumbs, substitute plain bread crumbs, not Italian seasoned.
- Mascarpone: You can substitute cream cheese for the mascarpone cheese.
- Make-Ahead: You can clean the caps and cook the filling up to one day in advance and store separately, covered, in the refrigerator. You can also completely assemble these, cover with plastic wrap, and refrigerate for up to one day before baking. Simply remove the plastic wrap and bake as directed.
- Storing: Leftover stuffed mushrooms can be kept in an airtight container in the refrigerator for up to 3 days.
- Recipe adapted from Barefoot Contessa
Nutrition Information
Show Details
Calories
96kcal
(5%)
Carbohydrates
1g
(0%)
Protein
2g
(4%)
Fat
8g
(12%)
Saturated Fat
3g
(15%)
Cholesterol
14mg
(5%)
Sodium
191mg
(8%)
Potassium
75mg
(2%)
Vitamin A
130IU
(3%)
Vitamin C
1.4mg
(2%)
Calcium
26mg
(3%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 30mushrooms
Amount Per Serving
Calories 96 kcal
% Daily Value*
| Calories | 96kcal | 5% |
| Carbohydrates | 1g | 0% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 14mg | 5% |
| Sodium | 191mg | 8% |
| Potassium | 75mg | 2% |
| Vitamin A | 130IU | 3% |
| Vitamin C | 1.4mg | 2% |
| Calcium | 26mg | 3% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
36 reviews
Good
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