Introduction: Can an Appetizer Be Savory, Creamy, and a Crowd-Pleaser?
Looking for a show-stopping appetizer or side for your next gathering? Sausage-Stuffed Mushrooms, inspired by Ina Garten’s recipe, combine juicy mushrooms with a creamy, savory sausage filling packed with flavor from mascarpone, Parmesan, and herbs. Rated 4.8 out of 5 stars from 573 reviews, this easy recipe is perfect for holiday parties, dinners, or any occasion. Ready to bake a dish that’s both elegant and irresistible? Let’s dive into this delicious recipe!
Overview: Why Sausage-Stuffed Mushrooms Shine
Sausage-Stuffed Mushrooms are loved for their rich, creamy filling, crispy topping, and bite-sized appeal. Here’s what makes them special:
- Time Requirement: 15 minutes prep, 1 hour 15 minutes cooking (including 15-16 minutes sautéing, 50 minutes baking), totaling 1 hour 30 minutes.
- Difficulty Level: Easy—requires basic chopping, sautéing, and baking, perfect for all skill levels.
- Why It’s Special: Extra-large mushrooms are filled with a savory sausage mixture, enriched with mascarpone and Parmesan, and baked to golden perfection. This recipe serves 6-8, yielding 16 stuffed mushrooms, ideal for appetizers or sides.
Perfect for Thanksgiving, Christmas, cocktail parties, or any gathering where flavorful bites shine.
Essential Ingredients
Sausage-Stuffed Mushrooms use fresh, bold ingredients for a decadent result. Here’s what you’ll need for 6-8 servings (16 mushrooms):
- 16 extra-large white mushrooms: The sturdy, flavorful base.
- 5 tablespoons good olive oil, divided: For marinating mushrooms and sautéing filling.
- 2 ½ tablespoons Marsala wine or medium sherry: Adds depth to the mushrooms.
- ¾ pound sweet Italian sausage, casings removed: Provides savory, meaty flavor.
- 6 scallions, white and green parts, minced: Adds mild oniony freshness.
- 2 garlic cloves, minced: Enhances savory depth.
- ⅔ cup panko crumbs: Creates a crispy texture in the filling.
- 5 ounces mascarpone cheese (preferably Italian): Brings creamy richness.
- ⅓ cup freshly grated Parmesan: Adds nutty, savory flavor.
- 2 ½ tablespoons minced fresh parsley leaves: Provides fresh, herbaceous notes.
- Kosher salt and freshly ground black pepper: To taste, for seasoning.
Why These Ingredients Matter
- Mushrooms: Extra-large white mushrooms hold the filling well and offer a juicy bite.
- Sausage and Mascarpone: Create a rich, creamy filling with bold flavor.
- Panko and Parmesan: Add crunch and savory depth.
- Marsala and Herbs: Enhance complexity with subtle sweetness and freshness.
Substitutions and Variations
- Mushrooms: Use cremini or baby bella mushrooms; adjust baking time for smaller sizes.
- Sausage: Swap with spicy Italian sausage, turkey sausage, or plant-based sausage for vegetarian.
- Marsala/Sherry: Replace with white wine, chicken broth, or omit for a non-alcoholic version.
- Mascarpone: Substitute with cream cheese or ricotta for a similar creamy texture.
- Parmesan: Use Pecorino Romano or grated Asiago.
- Panko: Swap with regular breadcrumbs or gluten-free panko.
- Vegan Option: Use plant-based sausage, vegan cream cheese, and vegan Parmesan.
- Gluten-Free: Use gluten-free panko and ensure sausage is gluten-free.
- Flavor Variations:
- Spicy Stuffed Mushrooms: Add ¼ teaspoon red pepper flakes with the sausage.
- Herb-Infused Mushrooms: Add 1 teaspoon chopped fresh thyme or rosemary with parsley.
- Cheesy Stuffed Mushrooms: Mix in ¼ cup shredded mozzarella with the filling.
- Bacon Stuffed Mushrooms: Add 2 slices cooked, crumbled bacon to the filling.
- Mediterranean Mushrooms: Add 2 tablespoons chopped sun-dried tomatoes and 1 teaspoon oregano.
Step-by-Step Instructions
Making Sausage-Stuffed Mushrooms is a simple process that yields a flavorful, elegant dish. Let’s get cooking!
Step 1: Gather and Prep
- Gather all ingredients: 16 extra-large white mushrooms, 5 tablespoons olive oil, 2 ½ tablespoons Marsala, ¾ pound sausage, 6 scallions, 2 garlic cloves, ⅔ cup panko, 5 ounces mascarpone, ⅓ cup Parmesan, 2 ½ tablespoons parsley, salt, and pepper.
- Preheat the oven to 325°F (163°C).
- Prepare a baking dish large enough for 16 mushrooms in a single layer.
Tip: Choose uniformly sized mushrooms for even cooking; clean with a damp cloth to avoid waterlogging.
Step 2: Prepare the Mushrooms
- Remove stems from 16 mushrooms; finely chop stems and set aside.
- In a shallow bowl, toss mushroom caps with 3 tablespoons olive oil and 2 ½ tablespoons Marsala or sherry. Set aside to marinate.
Tip: Chop stems finely for a cohesive filling; marinate caps briefly to absorb flavor.
Step 3: Cook the Filling
- In a medium skillet, heat 2 tablespoons olive oil over medium heat.
- Add ¾ pound sausage (casings removed), crumbling with a wooden spoon, and cook for 8-10 minutes until browned and cooked through.
- Add chopped mushroom stems and cook for 3 minutes.
- Stir in 6 minced scallions and 2 minced garlic cloves; cook for 2-3 minutes, stirring occasionally.
- Add ⅔ cup panko crumbs, stirring to combine evenly.
- Swirl in 5 ounces mascarpone and cook until melted and creamy.
- Off the heat, stir in ⅓ cup grated Parmesan, 2 ½ tablespoons parsley, and salt and pepper to taste.
- Let the filling cool slightly.
Tip: Break sausage into small pieces for even texture; stir constantly to prevent burning garlic.
Step 4: Stuff and Bake
- Fill each mushroom cap generously with the sausage mixture, mounding slightly.
- Arrange mushrooms in a snug single layer in the baking dish.
- Bake at 325°F for 50 minutes, until the stuffing is browned and crusty.
Tip: Pack filling firmly but don’t overfill; ensure mushrooms touch for stability during baking.
Step 5: Serve
- Serve hot, about 2-3 mushrooms per serving, as an appetizer or side.
- Pair with roast turkey, mashed potatoes, or a holiday spread.
Tip: Let cool for 5 minutes for easier handling; serve on a platter for an elegant presentation.
Assembly: Building the Perfect Sausage-Stuffed Mushrooms
Making Sausage-Stuffed Mushrooms is all about creating a balance of juicy, creamy, and crispy elements. Here’s how to make them shine:
- Mushroom Caps: Marinated for flavor and juiciness.
- Sausage Filling: Savory, creamy, and textured with panko and Parmesan.
- Baking: Ensures a golden, crusty top and tender mushrooms.
- Herbs: Add freshness to balance richness.
Presentation Tips
- Arrange on a platter with a sprinkle of extra parsley or Parmesan for color.
- Serve with toothpicks for easy appetizer enjoyment.
- Pair with holiday dishes like green bean casserole or cranberry sauce.
Storage and Make-Ahead Tips
Sausage-Stuffed Mushrooms are great for make-ahead prep or leftovers.
- Storage:
- Store in an airtight container in the refrigerator for up to 3 days.
- Freeze baked mushrooms for up to 2 months; wrap individually in plastic and foil.
- Make-Ahead:
- Prepare filling and marinate caps up to 1 day ahead; refrigerate separately.
- Stuff mushrooms up to 1 day ahead; cover and refrigerate, then bake fresh.
- Reheating: Reheat in a 325°F oven for 10-15 minutes to restore crispness; avoid microwaving to preserve texture.
- Tip: Add fresh parsley after reheating for vibrant flavor.
Recipe Variations
Sausage-Stuffed Mushrooms are versatile and easy to customize. Here are some fun twists:
- Crab-Stuffed Mushrooms: Replace sausage with ¾ pound lump crabmeat.
- Vegetarian Stuffed Mushrooms: Use plant-based sausage or 8 ounces chopped mushrooms.
- Spicy Stuffed Mushrooms: Add ½ teaspoon chili flakes or hot sauce to the filling.
- Cheesy Stuffed Mushrooms: Top with extra ¼ cup Parmesan before baking.
- Gluten-Free Stuffed Mushrooms: Use gluten-free panko and ensure sausage is gluten-free.
Nutrition Information (Per Serving, Based on 8 Servings)
- Calories: Approximately 250-300 kcal (varies by portion size and sausage type).
- Protein: Moderate, from sausage and cheeses.
- Fat: High, from sausage, mascarpone, and olive oil.
- Carbs: Low, from panko and vegetables.
- Note: For precise nutrition, calculate based on specific ingredients and portion sizes.
Conclusion: Savor the Savory Delight!
Sausage-Stuffed Mushrooms are the appetizer or side that brings creamy, savory, and crispy perfection to every bite. With juicy mushrooms, a rich sausage-mascarpone filling, and a golden crust, they’re perfect for holiday parties, dinners, or any special occasion. Easy to make with a big flavor payoff, these mushrooms are sure to impress your guests. So, grab your baking dish, whip up this elegant recipe, and enjoy a crowd favorite. We’d love to hear how your stuffed mushrooms turn out—share your creations in the comments or on social media!
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Sausage-Stuffed Mushrooms
Description
Looking for a show-stopping appetizer or side for your next gathering? Sausage-Stuffed Mushrooms, inspired by Ina Garten’s recipe, combine juicy mushrooms with a creamy, savory sausage filling packed with flavor from mascarpone, Parmesan, and herbs.
Ingredients
Sausage-Stuffed Mushrooms use fresh, bold ingredients for a decadent result. Here’s what you’ll need for 6-8 servings (16 mushrooms):
- 16 extra-large white mushrooms: The sturdy, flavorful base.
- 5 tablespoons good olive oil, divided: For marinating mushrooms and sautéing filling.
- 2 ½ tablespoons Marsala wine or medium sherry: Adds depth to the mushrooms.
- ¾ pound sweet Italian sausage, casings removed: Provides savory, meaty flavor.
- 6 scallions, white and green parts, minced: Adds mild oniony freshness.
- 2 garlic cloves, minced: Enhances savory depth.
- ⅔ cup panko crumbs: Creates a crispy texture in the filling.
- 5 ounces mascarpone cheese (preferably Italian): Brings creamy richness.
- ⅓ cup freshly grated Parmesan: Adds nutty, savory flavor.
- 2 ½ tablespoons minced fresh parsley leaves: Provides fresh, herbaceous notes.
- Kosher salt and freshly ground black pepper: To taste, for seasoning.
Why These Ingredients Matter
- Mushrooms: Extra-large white mushrooms hold the filling well and offer a juicy bite.
- Sausage and Mascarpone: Create a rich, creamy filling with bold flavor.
- Panko and Parmesan: Add crunch and savory depth.
- Marsala and Herbs: Enhance complexity with subtle sweetness and freshness.
Substitutions and Variations
- Mushrooms: Use cremini or baby bella mushrooms; adjust baking time for smaller sizes.
- Sausage: Swap with spicy Italian sausage, turkey sausage, or plant-based sausage for vegetarian.
- Marsala/Sherry: Replace with white wine, chicken broth, or omit for a non-alcoholic version.
- Mascarpone: Substitute with cream cheese or ricotta for a similar creamy texture.
- Parmesan: Use Pecorino Romano or grated Asiago.
- Panko: Swap with regular breadcrumbs or gluten-free panko.
- Vegan Option: Use plant-based sausage, vegan cream cheese, and vegan Parmesan.
- Gluten-Free: Use gluten-free panko and ensure sausage is gluten-free.
- Flavor Variations:
- Spicy Stuffed Mushrooms: Add ¼ teaspoon red pepper flakes with the sausage.
- Herb-Infused Mushrooms: Add 1 teaspoon chopped fresh thyme or rosemary with parsley.
- Cheesy Stuffed Mushrooms: Mix in ¼ cup shredded mozzarella with the filling.
- Bacon Stuffed Mushrooms: Add 2 slices cooked, crumbled bacon to the filling.
- Mediterranean Mushrooms: Add 2 tablespoons chopped sun-dried tomatoes and 1 teaspoon oregano.
Instructions
Step 1: Gather and Prep
- Gather all ingredients: 16 extra-large white mushrooms, 5 tablespoons olive oil, 2 ½ tablespoons Marsala, ¾ pound sausage, 6 scallions, 2 garlic cloves, ⅔ cup panko, 5 ounces mascarpone, ⅓ cup Parmesan, 2 ½ tablespoons parsley, salt, and pepper.
- Preheat the oven to 325°F (163°C).
- Prepare a baking dish large enough for 16 mushrooms in a single layer.
Tip: Choose uniformly sized mushrooms for even cooking; clean with a damp cloth to avoid waterlogging.
Step 2: Prepare the Mushrooms
- Remove stems from 16 mushrooms; finely chop stems and set aside.
- In a shallow bowl, toss mushroom caps with 3 tablespoons olive oil and 2 ½ tablespoons Marsala or sherry. Set aside to marinate.
Tip: Chop stems finely for a cohesive filling; marinate caps briefly to absorb flavor.
Step 3: Cook the Filling
- In a medium skillet, heat 2 tablespoons olive oil over medium heat.
- Add ¾ pound sausage (casings removed), crumbling with a wooden spoon, and cook for 8-10 minutes until browned and cooked through.
- Add chopped mushroom stems and cook for 3 minutes.
- Stir in 6 minced scallions and 2 minced garlic cloves; cook for 2-3 minutes, stirring occasionally.
- Add ⅔ cup panko crumbs, stirring to combine evenly.
- Swirl in 5 ounces mascarpone and cook until melted and creamy.
- Off the heat, stir in ⅓ cup grated Parmesan, 2 ½ tablespoons parsley, and salt and pepper to taste.
- Let the filling cool slightly.
Tip: Break sausage into small pieces for even texture; stir constantly to prevent burning garlic.
Step 4: Stuff and Bake
- Fill each mushroom cap generously with the sausage mixture, mounding slightly.
- Arrange mushrooms in a snug single layer in the baking dish.
- Bake at 325°F for 50 minutes, until the stuffing is browned and crusty.
Tip: Pack filling firmly but don’t overfill; ensure mushrooms touch for stability during baking.
Step 5: Serve
- Serve hot, about 2-3 mushrooms per serving, as an appetizer or side.
- Pair with roast turkey, mashed potatoes, or a holiday spread.
Tip: Let cool for 5 minutes for easier handling; serve on a platter for an elegant presentation
FAQs
1. Why are my mushrooms watery?
Over-marinating or undercooking can release excess liquid; marinate briefly and bake until golden.
2. Can I use smaller mushrooms?
Yes, use medium mushrooms and reduce baking time to 40-45 minutes; adjust filling quantity.
3. Is this recipe gluten-free?
Not as written; use gluten-free panko and ensure sausage is gluten-free.
4. Can I skip the Marsala wine?
Yes, replace with chicken broth or omit; it adds depth but isn’t essential.
5. Why is my filling dry?
Too little mascarpone or overcooking sausage can dry it out; ensure creamy consistency before baking.
6. Can I prepare this in advance?
Yes, prepare filling and stuff mushrooms up to 1 day ahead; bake fresh for best texture.
7. What are the health benefits of this dish?
Mushrooms provide antioxidants and fiber; sausage and cheese are rich, so enjoy in moderation.