SAUSAGE-STUFFED MUSHROOMS - BAREFOOT CONTESSA

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Sausage-Stuffed Mushrooms - Barefoot Contessa image

This is a GREAT addition to the holiday feast...or for anytime! They are crusty on top and juicy on the inside. The Panko crumbs give them a very nice crispness. You can use any type of sausage, mild or spicy, or mix them up. Try to get a good Italian Mascarpone cheese, I find it makes a difference. I also drizzle any leftover Marsala mixture over the top of the stuffing before adding to the shrooms. I may try shallots instead of the green onions, but it is DIVINE just as it is.This is adapted from FN- Barefoot Contessa. Hope you enjoy!

Provided by Scoutie

Categories     Vegetable

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 11

16 extra-large white mushrooms
5 tablespoons olive oil, divided
2 1/2 tablespoons marsala wine or 1 medium sherry wine
3/4 lb sweet Italian sausage, removed from the casings
6 scallions, white and green parts, minced
3 garlic cloves, minced
2/3 cup panko breadcrumbs
5 ounces mascarpone cheese, preferably from Italy
1/3 cup freshly grated parmesan cheese
2 1/2 tablespoons minced fresh parsley leaves
salt & freshly ground black pepper

Steps:

  • 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 is browned and crusty about, 50 minutes. Enjoy!

Nutrition Facts : Calories 299.1, Fat 18.5, SaturatedFat 4.5, Cholesterol 21.9, Sodium 503.9, Carbohydrate 14.2, Fiber 1.5, Sugar 2.4, Protein 14.8

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