Sausage-Stuffed Mushrooms
Serves: 2
Alessia Franecki
1 January 1970
Based on User reviews:
54
Spice
73
Sweetness
66
Sourness
46
mins
Prep time (avg)
6.5
Difficulty
Ingredients:
5 tbsps
Olive Oil (good, divided)2.5 tbsps
Marsala Wine2 cup
Panko (crumbs)1 cup
Freshly Grated Parmesan1
SaltDirections:
1
Watch how to make this recipe
2
Preheat the oven to 325 degrees F
3
Remove the stems from the mushrooms and chop them finely
4
Set aside
5
Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and Marsala
6
Set aside
7
Heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat
8
Add the sausage, crumbling it with the back of a wooden spoon
9
Cook the sausage for 8 to 10 minutes, stirring frequently, until it's completely browned
10
Add the chopped mushroom stems and cook for 3 more minutes
11
Stir in the scallions and garlic and cook for another 2 to 3 minutes, stirring occasionally
12
Add the panko crumbs, stirring to combine evenly with all the other ingredients
13
Finally, swirl in the mascarpone and continue cooking until the mascarpone has melted and made the sausage mixture creamy
14
Off the heat, stir in the Parmesan, parsley, and season with salt and pepper, to taste, Cool slightly
15
Fill each mushroom generously with the sausage mixture
16
Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer
17
Bake until the stuffing for 50 minutes, until the stuffing is browned and crusty