Can you believe for the longest time i didn’t even like mushrooms? To tell you the truth I still am not crazy about them. However, when mushrooms are done right they are absolutely delicious. Of course this recipe is one of those times! My sister loves mushrooms so I have learned to like them as well!
This recipe suggests that you use sweet sausage but after trying this a few times we used spicy sausage and decided we preferred them with a little spice. If you and your guests do not like spice then you can use sweet and they are still just as good! This recipe is from Barefoot Contessa on FoodNetwork. Thanks, Ina!
Christmas and Holiday parties are right around the corner so what will you serve to your guests as an appetizer? If you try these stuffed mushrooms you won’t have any left, trust me!
Spicy Sausage-Stuffed Mushrooms:
What you need:
16 extra-large white mushrooms
5 tablespoons good olive oil, divided
2 1/2 tablespoons Marsala wine or medium sherry
3/4 pound spicy 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
What to do:
Preheat 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 when with 3 tablespoons of olive oil and Marsala. Set aside
- Heat the remaining 2 tablespoons of olive oil in medium skillet. Add the sausage and break it up with the back of a wooden spoon. Brown sausage for 8 to 10 minutes. Add the chopped mushroom mixture and cook 3 more minutes.
- Stir in the scallions and garlic and cook for another 2 to 3 minutes. Add the panic 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. Turn off the heat, and stir in the parmesan, parsley, and season with salt and pepper, to taste. Let cool slightly.
- Line a baking dish with foil and spray with non stick spray. Fill each mushroom generously with the sausage mixture. Place the mushrooms next to each other in a single layer.
- Bake until the stuffing is browned and crusty, about 50 minutes.
You can stuff the mushrooms a head of time and bake the next day! Enjoy!