Sausage Stuffed Mushrooms
Adapted from Ina Garten
Thank goodness Christmas is over. I had this great idea about making several appetizers instead of dinner for Christmas Eve. I was so exhausted tyring to juggle preparation and serving, that I could barely open presents – but I managed to muster up some energy to do so!!! But seriously, I only made a few appetizers and we only had five people — I am such a whimp. I can firmly say that “catering” is not in my future. There were two highlights of the evening — the bacon sage potato pancakes (a post for a later date) and these stuffed mushrooms. I get very excited when I see mascarpone in a recipe!!! I only wish I had made more and skipped the pathetic onion tart, which required me to caramelize onions for two hours and made more mushrooms!!!
- 16 extra large white mushrooms
- 5 tablespoons olive oil
- 3 tablespoons Marsala wine
- 3/4 pound sweet Italian sausage (casings removed)
- 6 scallions, white and green parts (minced)
- 2 garlic cloves (minced)
- 2/3 cup panko bread crumbs
- 5 ounces mascarpone cheese
- 1/3 cup fresh grated Parmesan cheese
- 2 ½ tablespoons minced parsley leaves
- salt and pepper
Preheat oven to 325 degrees.
Remove stems from mushrooms and finely chop – set aside. Place mushroom caps in a shallow bowl and toss with 3 tablespoons olive oil and Marsala – set aside. I actually tossed them directly in the baking dish I used.
Heat remaining 2 tablespoons olive oil in medium skillet over medium heat. Add sausage, crumbling it as it cooks – about 8-10minutes, stirring frequently.
Add chopped mushrooms stems and cook 3 minutes. Stir in scallions and garlic and cook for 2-3 minutes, stirring occasionally. Add panko crumbs, stirring to combine. Add mascarpone cheese and continue to cook until mascarpone has melted and …
Off heat, stir in Parmesan cheese, parsley (I cheated and used dried parsley), and season with salt/pepper. Cool slightly.
Fill each mushroom generously with the sausage mixture. Arrange the mushrooms in baking dish so they snugly fit in a single layer.
Bake for 50 minutes, until tops are browned and crusty.