With a Grateful Prayer and a Thankful Heart: Sausage-Stuffed Mushrooms ~ Barefoot Bloggers

Wednesday, December 23, 2009

Sausage-Stuffed Mushrooms ~ Barefoot Bloggers

Time for a Barefoot Blogger recipe... picked by

Michelle of Welcome to the Club

A great appetizer for your Christmas or New Year's Eve party!

from Ina Garten (via FoodNetwork.com)
I had some extra sausage filling and a tube of crescent rolls in the refrigerator. I spooned the extra filling onto each triangle before baking. They were really good especially with a mustard dipping sauce.


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.

2 comments:

Mildred said...

John absolutely loves mushrooms. I will have to try this recipe for sure. Hope you and your family have lots of fun over the Christmas weekend.

grey like snuffie said...

GLORY...these look great.

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