Red credits me for being able to come up with food ideas with the ingredients on hand. (Ehhmmm…, that’s probably because I’m either reading hard copy cookbooks or surfing through hundreds of food blogs on the internet). One weekend, I just saw a pack of mushrooms sitting in the refrigerator; and my mind was spinning trying to think of what to make with them without having to go out and get some more ingredients. I finally decided to make these sausage stuffed mushrooms because we try to make one night a week to be a movie and appetizer night. These little morsels were amazing; so delicious and the house smelled incredible when the filling was being prepared. I didn’t have “extra-large” mushrooms, so I only made half of the filling; but still ended up with tons of leftover filling. I looked through several other recipes while making this; and a couple of them used a couple other type of cheeses that I didn’t have in hand. But I loved this version with cream cheese instead of mascarpone. I wouldn’t change a thing! Oh, and since I only had about 16 small to medium size mushrooms, I only baked them for about 30 minutes and they were perfect. Happy eating!
Adapted from Ina Garten, through Food Network
16 extra-large white mushrooms
5 tablespoons good olive oil, divided
2 1/2 tablespoons wine or medium sherry (Did not use them)
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 (I used cream cheese)
1/3 cup freshly grated Parmesan
2 1/2 tablespoons minced fresh parsley leaves
Salt and freshly ground black pepper
Preheat the oven to 325 degrees F.
Remove the stems from the mushrooms and chop them finely. Set aside. Place themushroom 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.