Ina Gartens Stuffed Mushrooms Recipes
SAUSAGE-STUFFED MUSHROOMS - BAREFOOT CONTESSA
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
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
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- Preheat the oven to 325 degrees. 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.
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