Ina Garten Sausage Stuffed Mushroom Recipes

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INA GARTEN SAUSAGE STUFFED MUSHROOMS



Ina Garten Sausage Stuffed Mushrooms image

These Sausage Stuffed Mushrooms are stuffed and overstuffed with a delicious sausage mix that will make them irresistible at your next dinner party.

Provided by Laura Bashar | Family Spice

Categories     Appetizers

Time 1h20m

Number Of Ingredients 12

16 baby portobello mushrooms
2 1/2 TBS Marsala wine
5 TBS extra virgin olive oil
3/4 lb Italian turkey sausage, casings removed
6 green onions, minced
2 garlic cloves, minced
2/3 cup panko bread crumbs
5 oz mascarpone cheese
1/3 cup grated Parmesan cheese
2 1/2 TBS minced parsley
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Steps:

  • Preheat oven to 325ºF.
  • Using a damp paper towel gently clean mushrooms.
  • Remove stems, chop finely and reserve.
  • In a bowl toss together mushroom caps with wine and 3 TBS olive oil.
  • Heat a skillet over medium heat and add 2 TBS olive oil.
  • When oil is hot, add sausage, breaking it down to crumbles with wooden spoon and cook until sausage is browned, about 8-10 minutes.
  • Stir in chopped mushroom stems and cook for 2-3 minutes.
  • Stir in green onions and garlic and cook for another 2-3 minutes, stirring occasionally.
  • Add in panko.
  • When combined, mix in mascarpone cheese until melted and sausage mixture is creamy. Remove from heat.
  • Stir in parmesan cheese, parsley, salt and pepper. Cool slightly.
  • Fill each mushroom generously with the sausage mixture.
  • Arrange the mushrooms in a baking sheet large enough to hold all the mushrooms in a snug single layer.
  • Bake for 50 minutes, or until the stuffing is browned and crusty.

Nutrition Facts : Calories 118 calories, Carbohydrate 4.8 grams carbohydrates, Cholesterol 19 milligrams cholesterol, Fat 8.3 grams fat, Fiber 0.6 grams fiber, Protein 6.4 grams protein, SaturatedFat 2.2 grams saturated fat, ServingSize 1 mushroom, Sodium 227 grams sodium, Sugar 0.8 grams sugar

SAUSAGE & MUSHROOM STRUDELS



Sausage & Mushroom Strudels image

Provided by Ina Garten

Categories     appetizer

Time 2h

Yield 8 to 10 strudels

Number Of Ingredients 11

1/2 pound sweet Italian sausage links, casings removed
1/2 pound chicken sausage links, casings removed
16 tablespoons (2 sticks) unsalted butter, divided
1 cup chopped yellow onion
1 pound cremini mushrooms
1 teaspoon whole fennel seeds
Kosher salt and freshly ground black pepper
1 (8.8-ounce) package Italian mascarpone cheese, at room temperature
1/2 cup fresh bread crumbs (see tip)
1 package (24 sheets) Kontos phyllo dough, defrosted
Plain dry bread crumbs, such as Progresso

Steps:

  • Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
  • If either of the sausage meats is coarsely ground, place the meat in the bowl of a food processor fitted with the steel blade and pulse until the meat is finely ground.
  • Heat 4 tablespoons of the butter in a large (12-inch) sauté pan, add the onion and cook for 4 to 6 minutes over medium heat, until tender but not browned. Add all the sausage meat and mash with a fork, breaking it up and browning it, for 5 to 7 minutes, until no longer pink.
  • Meanwhile, prep the mushrooms. Without washing the mushrooms, wipe the caps with a slightly damp paper towel or sponge to remove any dirt. Trim the stems, then roughly chop the caps and stems. Add the mushrooms, fennel seeds, 1 teaspoon salt and 1 teaspoon pepper to the sausage and cook for 10 minutes, until the mushrooms give off their liquid and the liquid evaporates. Set aside to cool for 10 minutes. Stir in the mascarpone and the fresh bread crumbs and season to taste. The seasoning will depend on how highly seasoned the sausage meat is.
  • Melt the remaining 12 tablespoons of butter in a small saucepan. Unfold the phyllo dough and keep it covered with a slightly damp (not wet!) kitchen towel. Transfer one sheet of phyllo to a board, brush it lightly with melted butter and sprinkle with a teaspoon of dry bread crumbs. Place a second sheet of phyllo directly on top, brush with butter and sprinkle with dry bread crumbs; repeat until you have 5 sheets piled up. With the long edge of the stack of phyllo facing you, make a 1-inch strip of sausage filling (about 1/3 of the filling) near the bottom edge. Fold up the sides and roll the phyllo firmly up and over, rolling the log away from you. Transfer the log, seam side down, to the prepared sheet pan. Brush with butter and score diagonally at 1-inch intervals. Make two more strudel logs and place them on the sheet pan.
  • Bake the strudels for 20 to 30 minutes, rotating the pan once to cook evenly, until browned. Cool slightly, cut in pieces through the scored lines and serve warm.

SAUSAGE-STUFFED MUSHROOMS



Sausage-Stuffed Mushrooms image

For an elegant appetizer, serve Ina Garten's Sausage-Stuffed Mushrooms from Barefoot Contessa on Food Network; use sweet Italian sausage for the best flavor.

Provided by Ina Garten

Categories     appetizer

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 11

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

Steps:

  • 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.

SAUSAGE-STUFFED MUSHROOMS - BAREFOOT CONTESSA



Sausage-Stuffed Mushrooms - Barefoot Contessa image

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!

Provided by Scoutie

Categories     Vegetable

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 11

16 extra-large white mushrooms
5 tablespoons olive oil, divided
2 1/2 tablespoons marsala wine or 1 medium sherry wine
3/4 lb sweet Italian sausage, removed from the casings
6 scallions, white and green parts, minced
3 garlic cloves, minced
2/3 cup panko breadcrumbs
5 ounces mascarpone cheese, preferably from Italy
1/3 cup freshly grated parmesan cheese
2 1/2 tablespoons minced fresh parsley leaves
salt & freshly ground black pepper

Steps:

  • 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!

Nutrition Facts : Calories 299.1, Fat 18.5, SaturatedFat 4.5, Cholesterol 21.9, Sodium 503.9, Carbohydrate 14.2, Fiber 1.5, Sugar 2.4, Protein 14.8

SAUSAGE STUFFED MUSHROOMS RECIPE - (4.5/5)



Sausage Stuffed Mushrooms Recipe - (4.5/5) image

Provided by Foodiewife

Number Of Ingredients 11

16 extra-large white mushrooms (I used large Portobellos or creminis)
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 (I used turkey sausage)
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 Parmesan, freshly grated
2 1/2 tablespoons fresh parsley leaves, minced
Salt and freshly ground black pepper

Steps:

  • Preheat the oven to 325°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 for 50 minutes or until the stuffing is browned and crusty. Note: My mushrooms were ready in 25 minutes. Fresh thyme, more garlic and red pepper flakes made these even more flavorful.

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