Friday, January 14, 2011

Sausage-Stuffed Mushrooms


***Marsala wine and mushrooms are quite the perfect pair!  Ina Garten takes advantage of that perfect marriage of flavors in her recipe for Sausage-Stuffed Mushrooms.  On my way home from work tonight, I stopped by The Fresh Market (Which, by the way has to be my favorite grocery store!!).  There, I picked up the extra-large mushrooms, sweet Italian sausage and Italian mascarpone cheese that I needed.  


Once at home, I got to work on these yummy little mushrooms!  After they are stuffed, they need about 40 - 50 minutes in the oven, so be sure to give yourself enough time.  Ina calls for 50 minutes, but I found that mine were ready after 40 minutes....Just keep an eye on them!


The flavor of the stuffing is incredible.  The mascarpone and parmesan cheeses add a luxurious texture.  The only change that I made was with the scallions.  I simply substituted the scallions with some minced green bell pepper.  It worked beautifully!

I could definitely see these served as part of a Thanksgiving dinner...They taste special enough for a party, but are easy enough to serve as part of a stress-free family dinner.  The extra large mushrooms are filling and meaty themselves, so when the stuffing is added they almost become a meal in themselves!


Bon Appetit!***

BEFORE going into the oven!

Sausage-Stuffed Mushrooms
Source:  How Easy Is That? by Ina Garten

Ingredients

  • 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, mince (I substituted with minced green bell pepper)
  • 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

Directions

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.

3 comments:

innochkaskitchen said...

Wow! These look divine! Maybe I can get my husband, the carnivore, to start eating more variety of vegetables (like mushrooms) by stuffing them with meat...lol

The Gourmet On A Diet said...

Oooh yours look so good...I made such miserable ones once...now I'm afraid to make them again but my husband loves stuffed mushrooms! Maybe I'll try these!

Farida said...

That look so sweet for sugar & spice and love this recipe.

Farida
http://foodgaden.blogspot.com