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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

MUSHROOMS THANKSGIVNG Sausage-Stuffed Marsala Mushrooms Recipe

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This recipe for MUSHROOMS THANKSGIVNG Sausage-Stuffed Marsala Mushrooms is from Family Dinners at Sugar's House, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
16 extra-large white mushrooms
5 tablespoons good olive oil ; divided
2 1/2 tablespoons Marsala wine
3/4 pound 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
Directions:
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.
Number Of Servings:
Number Of Servings:
6-8 Servings
Preparation Time:
Preparation Time:
Prep Time: 15 min Inactive Time: 5 min. Cook Time: 50 min
Personal Notes:
Personal Notes:
For her 5th birthday, Claire was gifted a trip to Jackson, Mississippi to see Bobby Flay do a demo at the fairgrounds. In later years, Claire would barrel race at that same arena.

 

 

 

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