Baked Stuffed Mushrooms
I posted this recipe way back when and decided to revive it since the holidays are approaching and this is hands down, my ultimate go-to stuffed mushroom recipe. I love the classic Italian stuffed mushroom with just breadcrumbs, butter and parmesan cheese – but these take it to the next level with the addition of Marsala wine, Italian sausage and mascarpone cheese. Just try them – you won’t be disappointed.
INGREDIENTS
- 2 links of sausage (I used one sweet and one hot), removed from the casing
- Approximately 25 large stuffing mushrooms
- 1 bunch of scallions (about 8 chutes), finely chopped
- 3 cloves of garlic, pressed
- 2/3 cup crushed Ritz crackers (1/2 of a sleeve)
- 1/3 cup panko breadcrumbs
- 1/3 cup powdered parmesan cheese
- 2 tbsp of butter
- 5 oz. mascarpone cheese
- 5 tbsp olive oil
- 3 tbsp Marsala wine
- Salt and pepper to taste
HOW TO MAKE IT
- Clean the mushrooms and remove all of the stems
- Place the mushroom caps in a shallow bowl and toss with 3 tbsp of olive oil and 3 tbsp of Marsala wine – set aside
- Finely chop all of the mushroom stems and set aside
- In a large saute pan, heat the remaining 2 tbsp of olive oil and saute the loose sausage meat – make sure you keep separating the meat with a spoon so it doesn’t clump together
- Once the sausage is browned, add in the chopped mushroom stems and 2 tbsp of butter and saute until the mushrooms have given off their liquid and they’re tender
- Add in the scallions and saute for a few minutes
- Add in the pressed garlic and saute for an additional minute or so
- Stir in the Ritz cracker crumbs and panko breadcrumbs and thoroughly coat them with the mixture
- Add in the mascarpone cheese and stir until the mixture is creamy (if you want a drier consistency, feel free to add in more panko)
- Lastly, off the heat, stir in the parmesan cheese
- Now, you’re ready to stuff your mushrooms!
- Stuff each mushroom with a heaping amount of stuffing
- Snugly line up your stuffed mushrooms in a baking dish
- Bake at 325°F for 50 minutes or until the mushrooms are tender and the tops are browned
Source: Recipe adapted from Barefoot Contessa