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Stuffed MushroomsThere are so many stuffed mushroom recipes out there it was hard to pick one for our Thanksgiving appetizers! I thought this recipe from Ina Garten was the closest to the other stuffed mushroom recipes I have tried that I enjoyed so much. Getting a good picture of your food on Thanksgiving Day, well, that’s a different story…

Recipe
Sausage Stuffed Mushrooms
adapted from Ina Garten
makes 25 mushrooms

Ingredients
25 extra-large white mushrooms
5 tablespoons good olive oil, divided
2 1/2 tablespoons Marsala wine, medium sherry, or white wine
1 pound sweet Italian sausage
6 scallions, white and green parts, minced
2 garlic cloves, minced
2/3 cup panko or bread crumbs
5 – 6 ounces mascarpone cheese
1/3 cup freshly grated Parmesan
2 1/2 tablespoons minced fresh parsley leaves
Salt and freshly ground black pepper

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 (or sherry or wine). 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. If you are finding not very much stuffing is fitting into your mushroom, you may want to take a melon baller or similar kitchen tool to hollow out the mushrooms more. Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer. Add another dusting of parmesan cheese on top, if you wish. Bake for about 50 minutes, until the stuffing is browned and crusty.

NOTE: You may have some leftover stuffing, I know I did! You can save the stuffing and make an instantly delicious egg scramble the next morning. Bonus!

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