Sausage-Stuffed Mushrooms
This Ina Garten recipe creates savory sausage-stuffed mushrooms, perfect as an appetizer. Mushroom caps are marinated, then generously filled with a rich mixture of browned sweet Italian sausage, fresh aromatics, panko crumbs, creamy mascarpone, and Parmesan. Baked until golden and crusty, these flavorful bites offer a delightful combination of earthy mushrooms and a savory, cheesy filling.
Equipment
- 1 Medium Skillet For browning sausage and cooking the stuffing mixture.
- 1 Baking Dish Large enough to hold all mushrooms in a single layer.
- 1 Chef's knife For finely chopping mushroom stems, scallions, and garlic.
- 1 Cutting Board For safe and efficient ingredient preparation.
- 1 Wooden Spoon For crumbling sausage and stirring ingredients.
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 and texture, ensure the Italian sausage is thoroughly browned, creating a rich base; drain excess fat if necessary to prevent a greasy stuffing. When adding mascarpone, stir just until melted and combined to maintain its creamy texture without becoming oily. The panko crumbs are crucial for binding and providing structure. Consider adding a pinch of red pepper flakes to the sausage mixture for a subtle kick, or a splash of fresh lemon juice after baking to brighten the flavors and cut through the richness. Ensure mushrooms are of similar size for even cooking. A final sprinkle of fresh parsley and a light dusting of Parmesan after baking can elevate the dish visually.