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

Scale

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.

Cook Mode Prevent your screen from going dark

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