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Sausage-Stuffed Mushrooms

One of the choices this month from Barefoot Bloggers was Ina’s Sausage Stuffed Mushrooms. This seemed like as good a time as any to get over my stuffed mushroom anxiety.

Don’t get me wrong, I love stuffed mushrooms. I love when other people make stuffed mushrooms. I don’t love when I am making the stuffed mushrooms. It always seems so fiddley to do.  And really, my stuffed mushrooms are boring. Mushroom stems chopped, bread crumbs, cheese, extra virgin olive oil … boring!

This recipe seemed like a lot of steps, but once you get going, it’s really rather simple. I think the key – as with any recipe – prep first. I took out my mini chopper and minced the mushroom stems, the scallions, garlic and parsley. That really made things easy!

  • 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

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:

  • I wish someone would explain ‘good olive oil’! Is that good quality olive oil or extra virgin olive oil? Why would you saute in extra virgin olive oil? And what would be considered bad olive oil?
  • My mushrooms fit snuggly in a 9×13 pan.
  • Mascarpone doesn’t ‘swirl’ but does melt once it heats up.
  • I thought the caps could have been a little softer. I need to figure out a way to make that happen next time.
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5 Responses

  1. Looks wonderful…
    Merry Christmas!!!!!

  2. Yours look great! “good olive oil”? Ina is all about saying to buy the best quality ingredients. I buy my olive oil from Trader Joe’s, because the price is good. EVOO I spend more bucks on and use it sparingly. In General, EVOO should be used as a finishing oil or for salad dressings, because it has a sweeter note. I use olive oil instead of vegetable oil Hope that helps. I made these, again, for Christmas Eve and added red pepper flakes. These were gone in no time at all!

  3. I know the difference between EVOO and olive oil and always have both – and both from Trader Joe’s, their oils are great and reasonably priced.

    But the term ‘good olive oil’ doesn’t tell you whether your should use olive oil or evoo – thus the quandry!

  4. Your photos look great!

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