This delicious appetizer from Ina Garten is quick, easy, and packed with flavor! These creamy, sausage-stuffed mushrooms are perfect for parties or a cozy snack. With crispy, golden tops and a rich, cheesy filling, they’re simple to make using everyday ingredients like mascarpone and breadcrumbs. Serve them hot for a guaranteed crowd-pleaser!
Recipe Ingredients:
- 16 extra-large white mushrooms, caps and stems separated
- 5 tbsp good olive oil, divided
- 2½ tbsp Marsala wine or medium-dry sherry
- ¾ lb sweet Italian sausage, casings removed
- ¾ c minced scallions, white and green parts (6 scallions)
- 2 tsp minced garlic (2 cloves)
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- ⅔ c panko (Japanese dried bread flakes)
- 5 oz Italian mascarpone cheese
- ⅓ c freshly grated Parmesan cheese
- 2½ tbsp minced fresh parsley
How To Make Sausage-stuffed Mushrooms?
- Preheat the oven: Set your oven to 325°F (163°C).
- Prepare the mushrooms: Trim and finely chop the stems, then set aside. Toss the mushroom caps with 3 tbsp (45 ml) olive oil and the Marsala wine in a shallow bowl; set aside.
- Cook the sausage mixture: Heat the remaining 2 tbsp (30 ml) olive oil in a skillet over medium heat. Add the sausage, crumble it with a spoon, and cook for 8–10 minutes until browned. Add the chopped mushroom stems and cook for 3 minutes. Stir in the scallions, garlic, salt, and pepper, and cook for another 2–3 minutes.
- Combine the filling: Mix in the panko and cook briefly. Swirl in the mascarpone until the mixture is creamy. Remove from heat and stir in Parmesan and parsley. Adjust seasoning if needed.
- Stuff the mushrooms: Generously fill each mushroom cap with the sausage mixture. Arrange them snugly in a single layer in a baking dish.
- Bake the mushrooms: Place the dish in the oven and bake for 50 minutes until the stuffing is golden and crispy.
Recipe Tips:
- Choose fresh mushrooms: Use firm, large mushrooms with intact caps to hold the filling without breaking. Avoid overly soft or bruised ones.
- Don’t skip the Marsala wine: The Marsala adds a rich, deep flavor to the mushrooms. If you don’t have it, medium-dry sherry is a good substitute.
- Fully cook the sausage: Make sure the sausage is completely browned before adding other ingredients. This enhances the flavor and texture of the filling.
- Pack the filling tightly: Fill each mushroom generously, pressing the mixture into the cap firmly to ensure it stays in place during baking.
- Bake until golden: Keep an eye on the mushrooms during the last 10 minutes of baking. The tops should be golden and crispy for the best texture and taste.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover sausage-stuffed mushrooms cool to room temperature. Place them in an airtight container and refrigerate for up to 3 days.
- Reheat: Preheat the air fryer to 300°F (150°C). Arrange the mushrooms in a single layer and heat for 5–7 minutes until evenly warmed and slightly crispy.
Nutrition Facts
- Calories: 74
- Total Fat: 4.9g
- Saturated Fat: 2g
- Cholesterol: 11mg
- Sodium: 196mg
- Potassium: 100.5mg
- Total Carbohydrate: 3.1g
- Dietary Fiber: 0.4g
- Sugars: 0.8g
- Protein: 4.3g
Check out More Recipes:
Ina Garten Sausage-stuffed Mushrooms
Description
This delicious appetizer from Ina Garten is quick, easy, and packed with flavor! These creamy, sausage-stuffed mushrooms are perfect for parties or a cozy snack. With crispy, golden tops and a rich, cheesy filling, they’re simple to make using everyday ingredients like mascarpone and breadcrumbs. Serve them hot for a guaranteed crowd-pleaser!
Ingredients
Instructions
- Preheat the oven: Set your oven to 325°F (163°C).
- Prepare the mushrooms: Trim and finely chop the stems, then set aside. Toss the mushroom caps with 3 tbsp (45 ml) olive oil and the Marsala wine in a shallow bowl; set aside.
- Cook the sausage mixture: Heat the remaining 2 tbsp (30 ml) olive oil in a skillet over medium heat. Add the sausage, crumble it with a spoon, and cook for 8–10 minutes until browned. Add the chopped mushroom stems and cook for 3 minutes. Stir in the scallions, garlic, salt, and pepper, and cook for another 2–3 minutes.
- Combine the filling: Mix in the panko and cook briefly. Swirl in the mascarpone until the mixture is creamy. Remove from heat and stir in Parmesan and parsley. Adjust seasoning if needed.
- Stuff the mushrooms: Generously fill each mushroom cap with the sausage mixture. Arrange them snugly in a single layer in a baking dish.
- Bake the mushrooms: Place the dish in the oven and bake for 50 minutes until the stuffing is golden and crispy.
Notes
- Choose fresh mushrooms: Use firm, large mushrooms with intact caps to hold the filling without breaking. Avoid overly soft or bruised ones.
- Don’t skip the Marsala wine: The Marsala adds a rich, deep flavor to the mushrooms. If you don’t have it, medium-dry sherry is a good substitute.
- Fully cook the sausage: Make sure the sausage is completely browned before adding other ingredients. This enhances the flavor and texture of the filling.
- Pack the filling tightly: Fill each mushroom generously, pressing the mixture into the cap firmly to ensure it stays in place during baking.
- Bake until golden: Keep an eye on the mushrooms during the last 10 minutes of baking. The tops should be golden and crispy for the best texture and taste.
Ina Garten Sausage-stuffed Mushrooms