Sausage-Stuffed Mushrooms
- Level: Easy
- Total: 1 hr 30 min
- Prep: 15 min
- Cook: 1 hr 15 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 263
- Total Fat
- 20 g
- Saturated Fat
- 7 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 13 g
- Cholesterol
- 35 mg
- Sodium
- 384 mg
- Level: Easy
- Total: 1 hr 30 min
- Prep: 15 min
- Cook: 1 hr 15 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 263
- Total Fat
- 20 g
- Saturated Fat
- 7 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 13 g
- Cholesterol
- 35 mg
- Sodium
- 384 mg
Ingredients
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.
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Recipe Review Highlights
The recipe is praised for its rich and flavorful stuffing that includes sausage, marsala wine, and mascarpone cheese. Many reviewers note the unique taste and texture provided by the marsala wine marinade and the mascarpone cheese, which contributes a creamy consistency to the stuffing.
Several reviewers have made substitutions to the original recipe, such as using cream cheese instead of mascarpone cheese, substituting different types of sausage (like hot Italian, turkey, or chorizo), and using different mushrooms (like portobello or baby bella). Some have also added ingredients like red pepper flakes, fennel, or spinach to the stuffing.
This recipe is frequently made for holiday meals such as Thanksgiving and Christmas, and it's also popular for dinner parties, cocktail parties, and as a main dish or appetizer. Many reviewers have shared that it's a hit at family gatherings and parties.
