Description
Ina Garten’s sausage-stuffed mushrooms deliver a luxurious appetizer straight from her Barefoot Contessa kitchen. Savory Italian sausage nestled in tender mushroom caps creates an irresistible bite that will delight guests at any gathering.
Ingredients
Scale
main ingredients:
- 16 extra-large white mushrooms, caps and stems separated
- 0.75 pound (340 grams) sweet Italian sausage, casings removed
- 5 ounces (140 grams) Italian mascarpone cheese
filling and binding ingredients:
- 0.75 cup (180 milliliters) minced scallions, white and green parts (6 scallions)
- 0.67 cup (160 milliliters) panko (Japanese dried bread flakes)
- 0.33 cup (80 milliliters) freshly grated Parmesan cheese
- 2 teaspoons minced garlic (2 cloves)
- 2.5 tablespoons minced fresh parsley
liquids and seasonings:
- 5 tablespoons good olive oil, divided
- 2.5 tablespoons Marsala wine or medium-dry sherry
- 1 teaspoon kosher salt
- 0.5 teaspoon freshly ground black pepper
Instructions
- Prepare the oven environment by positioning the rack in the center and preheating to 325°F (163°C), ensuring an even cooking temperature.
- Clean and prepare mushroom caps by carefully trimming stems and finely chopping them. Gently toss mushroom caps with olive oil and Marsala wine in a shallow dish, allowing them to marinate while preparing the filling.
- Heat the remaining olive oil in a large skillet over medium heat. Add sausage and break into small crumbles, cooking for 8-10 minutes until achieving a rich, golden-brown color.
- Incorporate chopped mushroom stems into the sausage, cooking for an additional 3 minutes to develop deep flavor profiles. Introduce scallions, minced garlic, salt, and pepper, continuing to cook for 2-3 minutes until aromatics are fragrant.
- Fold panko breadcrumbs into the meat mixture, toasting briefly to enhance crispness. Swirl mascarpone cheese into the skillet, creating a creamy, luxurious texture.
- Remove skillet from heat and fold in grated Parmesan cheese and fresh parsley. Taste and adjust seasonings as needed to balance flavors.
- Generously fill each mushroom cap with the sausage mixture, ensuring a substantial and even distribution of the filling.
- Arrange stuffed mushrooms in a single, snug layer within a baking dish, allowing them to support each other during cooking.
- Transfer the baking dish to the preheated oven and bake for 50 minutes, monitoring until the tops become golden brown and the filling develops a crispy exterior.
Notes
- Grab robust, unblemished mushrooms with sturdy caps that can handle generous stuffing without falling apart during cooking.
- Marsala wine transforms the dish, delivering complex, deep umami flavors that elevate the entire appetizer; substitute medium-dry sherry if needed.
- Thoroughly brown sausage before mixing with other ingredients, ensuring maximum flavor development and creating a rich, well-integrated filling.
- Compress the stuffing mixture tightly into mushroom caps, using gentle pressure to create a compact, secure filling that won’t crumble when baked.
- Watch carefully during the final baking minutes, aiming for a golden-brown crispy top that promises delicious caramelization and irresistible texture.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Appetizer, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 74
- Sugar: 0.8g
- Sodium: 196mg
- Fat: 4.9g
- Saturated Fat: 2g
- Carbohydrates: 3.1g
- Fiber: 0.4g
- Protein: 4.3g
- Cholesterol: 11mg