Sausage Stuffed Mushrooms
These sausage stuffed mushrooms are always a hit for company or a family gathering. Portobello mushrooms are marinated in some olive oil and Marsala wine-- then stuffed with turkey sausage, green onion, marscarpone (or cream cheese) and panko crumbs. They are topped with cheese and baked until tender. Enjoy!
Servings 16
Ingredients
- 16 extra-large white mushrooms I used large Portobellos
- 5 tablespoons olive oil divided
- 2 1/2 tablespoons Marsala wine or medium sherry
- 3/4 pound sweet Italian sausage removed from the casings (I used turkey sausage)
- 6 scallions white and green parts, minced
- 2 garlic cloves minced
- 2/3 cup panko crumbs or regular bread crumbs
- 5 ounces mascarpone cheese or cream cheese
- 1/3 cup Parmesan freshly grated
- 2 1/2 tablespoons fresh parsley leaves minced
- 2 tsp fresh thyme (optional)
- 1/4 tsp red pepper flakes (optional)
- Salt and freshly ground black pepper
Instructions
- Preheat oven to 325F.
- 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. Add the thyme and red pepper flakes (if using). 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 for 25 minutes (up to 50 minutes) or until the stuffing is browned and crusty.
Notes
Recipe adapted from Ina Garten