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