Ina Garten’s Sausage-Stuffed Mushrooms

Merry Christmas, everyone!

Today is the day after of our annual Christmas Eve party. Today I will not think about the dirty dishes, the crumbs on the floor or the piles of torn wrapping paper or tissue spread throughout our family room. I will sit with my cup of Earl Grey tea, munch on leftover sweet treats I have left and watch my kids’ faces as they play with their games and toys.

But, if you have a dinner party tonight, and need some guidance on appetizers, here is my Barefoot Blogger entry: Ina Garten’s Sausage-Stuffed Mushrooms.

I love LOVE mushrooms, and I adore eating stuffed mushrooms. My favorite is my artichoke-spinach stuffed mushrooms. But, after making these for a neighborhood Christmas party, I think we have a tie!!

One reason these mushrooms taste so heavenly is that they are first coated in olive oil and sherry. The stuffing is made with sweet Italian sausage, scallions, garlic, panko bread crumbs and mascarpone cream. I didn’t feel like splurging on the mascarpone, and since I had 4 bricks of cream cheese in the fridge, I made the switch. Stir in some parmesan cheese and these mushrooms are ready to be stuffed. It takes about an hour to cook in the oven, and what you have are some crunchy, juicy, creamy mushrooms.

I also used portobello mushrooms, since I was making these for about 12 people. It would be an understatement to say that these mushrooms were a huge hit. It was the grand slam of the evening. In fact, several ladies told me they wanted the recipe so they could make them for you guessed it, their Christmas dinner.

So from the Family Spice kitchen to yours, Merry Christmas, Happy Holidays, and good times for you and your family in 2010!

Sausage-Stuffed Mushrooms

These mushrooms are stuffed and overstuffed with a delicious sausage mix.. Recipe adapted from Ina Garten


  • 16 baby portabella mushrooms, stuffing mushrooms
  • 2 1/2 TBS Marsala wine
  • 5 TBS extra virgin olive oil
  • 3/4 lb Italian turkey sausage links, removed from casings
  • 6 green onions, minced
  • 2 garlic cloves, minced
  • 2/3 cup panko bread crumbs
  • 5 oz mascarpone cheese
  • 1/3 cup Parmesan cheese, grated
  • 2 1/2 TBS flat leaf parsley, minced
  • 1/4 tsp salt
  • 1/8 tsp black pepper, ground


  1. Preheat oven to 325ºF.
  2. Using a damp paper towel gently clean:
    • 16 baby portabella mushrooms , stuffing mushrooms
  3. Remove stems, chop finely and reserve.
  4. In a bowl toss together mushroom caps with:
    • 2 1/2 TBS Marsala wine
    • 3 TBS extra virgin olive oil
  5. Heat a medium-sized skillet over medium heat and add:
    • 2 TBS extra virgin olive oil
  6. When oil is hot, add:
    • 3/4 lb Italian turkey sausage links , removed from casings
  7. Break sausage down to crumbles with wooden spoon and cook until sausage is browned, about 8-10 minutes.
  8. Stir in chopped mushroom stems.
  9. Cook for 2-3 minutes.
  10. Next, stir in:
    • 6 green onions , minced
    • 2 garlic cloves , minced
  11. Cook for another 2-3 minutes, stirring occasionally.
  12. Add in:
    • 2/3 cup panko bread crumbs
  13. When combined, mix in until melted and sausage mixture is creamy:
    • 5 oz mascarpone cheese
  14. Off the heat, stir in:
    • 1/3 cup Parmesan cheese , grated
    • 2 1/2 TBS flat leaf parsley , minced
    • 1/4 tsp salt
    • 1/8 tsp black pepper, ground
  15. Cool slightly.
  16. Fill each mushroom generously with the sausage mixture.
  17. Arrange the mushrooms in a baking sheet large enough to hold all the mushrooms in a snug single layer.
  18. Bake for 50 minutes, or until the stuffing is browned and crusty.


Serving Suggestions: A great snack or appetizer. You can also stuff portobello mushrooms and serve as a meal.

Cooking Tips: You can substitute cream cheese for mascarpone cheese.

Prep Time:

Yield: 8 servings

Cook Time:

Sausage-Stuffed Mushrooms Detail

And visit Family Spice for more great recipes!


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