This delicious Barefoot Contessa recipe makes the perfect hot and cheesy appetizer. Juicy mushrooms are stuffed with a creamy Italian sausage filling, crispy panko, and mascarpone for extra richness. They’re baked until golden and irresistible,ideal for parties or special dinners!
Ingredients Needed
- 16 extra-large white mushrooms, caps and stems separated
- 5 tbsp (75ml) olive oil, divided
- 2½ tbsp (40ml) Marsala wine or medium-dry sherry
- 340g sweet Italian sausage, casings removed
- ¾ cup 75g scallions, minced (6 scallions)
- 2 tsp garlic, minced (2 cloves)
- 1 tsp kosher salt
- ½ tsp black pepper
- 40g panko breadcrumbs
- 140 mascarpone cheese
- 30g Parmesan cheese, grated
- 8g fresh parsley, minced
How To Make Sausage-Stuffed Mushrooms
- Prepare the Mushrooms: Trim and finely chop the mushroom stems. Place the mushroom caps in a bowl, toss with 3 tbsp olive oil and Marsala wine, and set aside.
- Cook the Sausage Mixture: Heat the remaining 2 tbsp olive oil in a skillet over medium heat. Crumble in the sausage and cook for 8-10 minutes until browned. Add the chopped mushroom stems and cook for 3 minutes. Stir in scallions, garlic, salt, and pepper, and cook for another 2-3 minutes.
- Add the Breadcrumbs and Cheese: Stir in the panko, then mix in the mascarpone until melted and creamy. Remove from heat and stir in Parmesan and parsley. Season to taste and let cool slightly.
- Stuff the Mushrooms: Generously fill each mushroom cap with the sausage mixture. Arrange in a snug single layer in a baking dish.
- Bake: Preheat oven to 160°C (325°F). Bake for 50 minutes until the stuffing is browned and crusty. Serve hot.
Recipe Tips
- Choose Fresh, Firm Mushrooms: Select mushrooms that are fresh and firm to ensure they hold the filling well during baking.
- Remove Sausage Casings: Ensure you remove the casings from the sausage to achieve a smoother filling texture.
- Finely Chop Ingredients: Finely chop the mushroom stems and scallions to create a uniform filling that fits neatly into the caps.
- Preheat the Oven: Always preheat your oven to the correct temperature before baking to ensure even cooking.
- Avoid Overcrowding the Baking Dish: Arrange the stuffed mushrooms in a single layer without overcrowding to allow even heat distribution and proper browning.
How To Store & Reheat Leftovers
- Refrigerate: Place them in an airtight container and refrigerate for up to 3 days.
- Reheating: Reheat leftover Sausage-Stuffed Mushrooms in a 180°C (350°F) oven for 10-12 minutes until hot and crisp.
Nutrition Facts
Serving Size: 1 stuffed mushroom
- Calories: 150
- Total Fat: 11g
- Saturated Fat: 4g
- Cholesterol: 20mg
- Sodium: 220mg
- Potassium: 140mg
- Total Carbohydrate: 6g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 6g
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Barefoot Contessa Sausage-Stuffed Mushrooms
Description
This delicious Barefoot Contessa recipe makes the perfect hot and cheesy appetizer. Juicy mushrooms are stuffed with a creamy Italian sausage filling, crispy panko, and mascarpone for extra richness. They’re baked until golden and irresistible,ideal for parties or special dinners!
Ingredients
Instructions
- Prepare the Mushrooms: Trim and finely chop the mushroom stems. Place the mushroom caps in a bowl, toss with 3 tbsp olive oil and Marsala wine, and set aside.
- Cook the Sausage Mixture: Heat the remaining 2 tbsp olive oil in a skillet over medium heat. Crumble in the sausage and cook for 8-10 minutes until browned. Add the chopped mushroom stems and cook for 3 minutes. Stir in scallions, garlic, salt, and pepper, and cook for another 2-3 minutes.
- Add the Breadcrumbs and Cheese: Stir in the panko, then mix in the mascarpone until melted and creamy. Remove from heat and stir in Parmesan and parsley. Season to taste and let cool slightly.
- Stuff the Mushrooms: Generously fill each mushroom cap with the sausage mixture. Arrange in a snug single layer in a baking dish.
- Bake: Preheat oven to 160°C (325°F). Bake for 50 minutes until the stuffing is browned and crusty. Serve hot.
Notes
- Choose Fresh, Firm Mushrooms: Select mushrooms that are fresh and firm to ensure they hold the filling well during baking.
- Remove Sausage Casings: Ensure you remove the casings from the sausage to achieve a smoother filling texture.
- Finely Chop Ingredients: Finely chop the mushroom stems and scallions to create a uniform filling that fits neatly into the caps.
- Preheat the Oven: Always preheat your oven to the correct temperature before baking to ensure even cooking.
- Avoid Overcrowding the Baking Dish: Arrange the stuffed mushrooms in a single layer without overcrowding to allow even heat distribution and proper browning.
barefoot contessa Sausage-Stuffed Mushrooms