Thursday, December 24, 2009

Sausage-Stuffed Mushrooms

I love mushrooms, and for the second Barefoot Bloggers selection this month, we are making Sausage-Stuffed Mushrooms. I made these as appetizers for our family’s Christmas Eve dinner. Since my sister is vegetarian, I made some with sausage (pictured below) and some without (pictured at the bottom of this post). Either way, they were savory and delicious, and received rave reviews! A special thanks to Michelle of Welcome to the Club for choosing this recipe, and Merry Christmas and happy eating to all!

Sausage-Stuffed Mushrooms, Ina Garten

16 extra-large white mushrooms
5 tablespoons good olive oil, divided
2 ½ tablespoons Marsala wine or medium sherry
¾ pound sweet Italian sausage, removed from the casings
6 scallions, white and green parts, minced
2 garlic cloves minced
⅔ cup panko crumbs
5 ounces mascarpone cheese, preferably from Italy
⅓ cup freshly grated Parmesan
2 ½ 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.


  1. What did you do for flavoring the vegetarian mushrooms? the sausage definitely was the dominant flavor in mine so I'm wondering what you did so that it didn't just taste bland.

  2. The vegetarian mushrooms used more of the chopped mushroom stems, but the wine, cheese, garlic, and scallions really flavored it pretty well. I did add a shake of red pepper flakes to add to the flavor, and it was not bland at all.