Stuffed Mushrooms – Italian Sausage

As our holiday wine club party grow closer, so must the planning of what is going to be served.  In preparation for all the fabulous food, so must the testing of recipes.  The first winner is an Italian stuffed mushroom with mascarpone cheese.  I found this recipe on the food network and altered it a bit.  I think it is going to be a big hit this year!!

Jolee

 

Ingredients

16 Large mushrooms
5 tablespoons good olive oil, divided
2 1/2 tablespoons Marsala wine or medium sherry
3/4 pound sweet Italian sausage – Bulk
6 scallions, white and green parts, minced
2 garlic cloves minced
2/3 cup panko crumbs
5 ounces mascarpone cheese
1/3 cup freshly grated Parmesan
2  tablespoons minced fresh parsley leaves
Salt and freshly ground black pepper
Dash of red chili flakes

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, and breaking up the meat until in small pieces. Cook 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.  Remove from heat and stir in the Parmesan, parsley, and season with salt and pepper & red chili flakes, to taste, Cool slightly.
Arrange the mushrooms in a baking dish, and pour any extra Marsala/olive oil mixture on top.  Fill each mushroom generously with the sausage mixture. Bake for 50 minutes, until the stuffing is browned and crusty.
After they come out of the oven – when they cool – give them a light drizzle of your best balsamic vinegar.

  • The best part of the recipe is if you have left over filling, just add it to your next spaghetti sauce – You will love it!!
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