Sausage-Stuffed Mushrooms
Sausage-Stuffed Mushrooms takes around 1 hour and 30 minutes from beginning to end. This recipe makes 8 servings with 357 calories, 11g of protein, and 32g of fat each. For $1.11 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. This recipe from Foodnetwork has 107 fans. If you have scallions, olive oil, italian sausage, and a few other ingredients on hand, you can make it. It works well as a side dish. Overall, this recipe earns a solid spoonacular score of 53%. Users who liked this recipe also liked Sausage Stuffed Mushrooms, Sausage-Stuffed Mushrooms, and Sausage Stuffed Mushrooms.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 75 minutes
Ingredients:
2 1/2 tablespoons minced fresh parsley leaves
2 garlic cloves minced
3/4 pound sweet Italian sausage, removed from the casings
2 1/2 tablespoons Marsala wine or medium sherry
5 ounces mascarpone cheese, preferably from Italy
5 tablespoons good olive oil, divided
2/3 cup panko crumbs
1/3 cup freshly grated Parmesan
Salt and freshly ground black pepper
6 scallions, white and green parts, minced
16 extra-large white mushrooms
Equipment:
oven
bowl
frying pan
wooden spoon
baking pan
Cooking instruction summary:
Watch how to make this recipe. 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.
Step by step:
1. Watch how to make this recipe.
2. Preheat the oven to 325 degrees F.
3. Remove the stems from the mushrooms and chop them finely. Set aside.
4. Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and Marsala. Set aside.
5. Heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat.
6. 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.
7. 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.
8. 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.
9. 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.
10. Bake until the stuffing for 50 minutes, until the stuffing is browned and crusty.
Nutrition Information:
covered percent of daily need
Related Videos:
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