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Stuffed Mushrooms Recipe

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This recipe for Stuffed Mushrooms, by , is from The Colombo/Colvin/Ark Family Cookbook Project, 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!

Contributor:  
Contributor:  
Sara

Category:
Category:

Ingredients:  
Ingredients:  
16 extra-large white mushrooms, caps and stems separated
5 tablespoons good olive oil, divided
2 tablespoons Marsala wine or medium-dry sherry
3/4 pound sweet Italian sausage, casings removed
3/4 cup minced scallions, white and green parts (6 scallions)
2 teaspoons minced garlic (2 cloves)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2/3 cup panko (Japanese dried bread flakes)
5 ounces Italian mascarpone cheese
1/3 cup freshly grated Parmesan cheese
2 tablespoons minced fresh parsley

Directions:
Directions:
Preheat the oven to 325 degrees.

Trim the mushroom stems and chop them finely. Set aside. Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and the Marsala. Set aside.

Heat the remaining 2 tablespoons of olive oil in a medium skillet over medium heat. Add the sausage, crumbling it with a wooden spoon. Cook the sausage for 8 to 10 minutes, stirring frequently, until its completely browned. Add the chopped mushroom stems and cook for 3 more minutes. Stir in the scallions, garlic, salt, and pepper and cook for another 2 to 3 minutes, stirring occasionally. Add the panko crumbs, stirring to combine with the other ingredients. Finally, swirl in the mascarpone and continue cooking until the mascarpone has melted and made the mixture creamy. Off the heat, stir in the Parmesan and parsley and season to taste. Cool slightly.

Fill each mushroom generously with the sausage mixture. Arrange the mushrooms in a baking dish large enough to hold them all in a snug single layer. Bake for 50 minutes, until the -stuffing is browned and crusty.

Copyright 2010, Barefoot Contessa How Easy is That? by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved

Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
1-1.5 hrs
Personal Notes:
Personal Notes:
I like to make these the day before since they can be time consuming, then cook in the oven to be ready to serve.

 

 

 

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