Barefoot Contessa Makes Sausage-Stuffed Mushrooms | Food Network



There’s nothing worse than soggy stuffing on Thanksgiving! So instead of cooking the stuffing right inside the turkey, she’s stuffing it into mushrooms!

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Get the recipe: https://www.foodnetwork.com/recipes/ina-garten/sausage-stuffed-mushrooms-recipe-1948909

Sausage-Stuffed Mushrooms
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr 30 min
Prep: 15 min
Cook: 1 hr 15 min
Yield: 6 to 8 servings

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

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, 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.

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43 Replies to “Barefoot Contessa Makes Sausage-Stuffed Mushrooms | Food Network”

  1. This is the best stuffed mushroom recipe ever. I make it all the time and it's perfect. The only thing is to not add too much salt because the Parmesan cheese is already salty, so don't use as much salt as in the recipe.

  2. That's ALOT of fat! I never use that much oil with anything, especially meat which has alot of fat.. dont get me wrong they look delicious, but id be fat if i made my stuffed mushrooms like ThAT, owe my arteries…
    And yes i have issues with fat lol.. you are what you eat.

  3. YASSSS QUEEN! πŸ‘‘πŸ‘‘πŸ‘‘
    Β 
    Poor Booby McFlay is copy/pasting recipes from internet; Giada is looking for low-cut dress to distract from her "cooking", The Kitchen is The Dumpster

  4. I love your recipes but I always ask myself why people add liquids to the solids as you did with the oil and Marsala wine, instead of pouring oil, add Marsala wine, mix, and then add the mushrooms and then mix, so the oil and wine have a better chance of been somewhat homogeneous. DAAAaaaaA as my daughter says.

  5. Man Mrs. Ina is the best.
    I'd like to order some things from her store online.
    When I'm looking to make brownies,lemon bars, dinner yeast rolls, dressings for salads, she's who's videos I go to first.

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