Monday, January 4, 2010

Ina's Sausage-Stuffed Mushrooms




Mushrooms and sausage... two of my favorite pizza toppings come together into a fantastic appetizer.  I took these delicious morsels to my brothers house on New Years Eve and everyone loved them.  My brother said they taste like pizza without the crust.  Well said, I think.  I used button mushrooms, as per the recipe, but I think they would be good with cremini, or as a main course, using portabello mushroom caps.  I used Bob Evans Italian Sausage with a dash of red pepper flakes added, and regular onion, instead of green onion.  These are perfect little bites.  Enjoy!

Sausage-Stuffed Mushrooms
adapted from Ina Garten's recipe on Food Network.com

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   ( I used 1/2 cup regular onion, chopped)
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 is browned and crusty (appx. 40-50 minutes).



1 comment:

Alison Eisenbeis said...

These are one of the best appetizers EVER!!!! Love them and can't wait to have them again. Thanks for sharing the recipe.