INA GARTEN STUFFED MUSHROOMS RECIPE

SAUSAGE-STUFFED MUSHROOMS RECIPE | INA GARTEN | FOOD NETWORK

Sausage-Stuffed Mushrooms Recipe | Ina Garten | Food Network image

For an elegant appetizer, serve Ina Garten's Sausage-Stuffed Mushrooms from Barefoot Contessa on Food Network; use sweet Italian sausage for the best flavor.

Provided by Ina Garten

Categories appetizer

Total Time 1 hours 30 minutes

Prep Time 15 minutes

Cook Time 1 hours 15 minutes

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

16 extra-large white mushrooms
5 tablespoons good olive oil, divided
2 1/2 tablespoons Marsala wine or medium sherry
3/4 pound sweet Italian sausage, removed from the casings
6 scallions, white and green parts, minced
2 garlic cloves minced
2/3 cup panko crumbs
5 ounces mascarpone cheese, preferably from Italy
1/3 cup freshly grated Parmesan
2 1/2 tablespoons minced fresh parsley leaves
Salt and freshly ground black pepper

Steps:

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, 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. Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer. Bake until the stuffing for 50 minutes, until the stuffing is browned and crusty.

INA GARTEN'S STUFFED MUSHROOMS -

"Sausage stuffed mushrooms"

Total Time 30 minutes

Prep Time 30 minutes

Yield 6

Number Of Ingredients 11

Ingredients

16 Extra large white mushrooms
5 tablespoons Olive oil divided
2 1/2 tablespoons Marsala wine
3/4 pounds Sweet Italian sausage casings removed
6 Scallions white & green parts minced
2 cloves Garlic minced
2/3 cups Panko crumbs
5 ounces Mascarpone cheese
1/3 cup Parmesan cheese freshly grated
2 1/2 tablespoons Fresh parsley leaves minced
Salt and pepper to taste

Steps:

" 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, 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. Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer. Bake until the stuffing for 50 minutes, until the stuffing is browned and crusty. "

Nutrition Facts : Calories 382 calories, FatContent 29.9669018941485 g, CarbohydrateContent 14.0471495147274 g, CholesterolContent 70.3005602154462 mg, FiberContent 1.66084998335044 g, ProteinContent 14.037256191164 g, SaturatedFatContent 11.7566906432244 g, ServingSize 1 1 Serving (185g), SodiumContent 618.750459004305 mg, SugarContent 12.386299531377 g, TransFatContent 2.45253366070633 g

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