Sausage-Stuffed Mushrooms
This recipe creates elegant sausage-stuffed mushrooms, perfect as an appetizer. Large mushroom caps are tossed with olive oil and Marsala, then filled with a savory mixture of browned Italian sausage, finely chopped mushroom stems, scallions, garlic, panko, creamy mascarpone, and Parmesan cheese. Baked until golden and crusty, these provide a delightful combination of earthy, rich, and herbaceous flavors, making them a crowd-pleasing dish.
Equipment
- 1 Medium Skillet
- 1 Baking Dish Large enough to hold mushrooms in a single layer
- 1 Chef's knife
- 1 Cutting Board
- 1 Wooden Spoon or Spatula
Ingredients
Main
- 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
Instructions
- 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.
Notes
For optimal flavor, ensure the sweet Italian sausage is thoroughly browned before adding other ingredients; this develops deep umami. While tossing mushroom caps with oil and Marsala, ensure they are evenly coated to prevent them from drying out or becoming watery during baking. When filling, be generous but don't overstuff, allowing for a nice crust to form on the filling. The mascarpone creates a rich, creamy texture; swirl it in off the heat just until melted to maintain its integrity. For an elevated touch, consider adding a pinch of red pepper flakes to the sausage mixture for subtle heat or a touch of finely grated lemon zest to brighten the overall profile before baking. Always taste and adjust seasoning (salt and pepper) after all components are combined, as both Parmesan and sausage contribute salinity.