These Sausage Stuffed Mushrooms are stuffed and overstuffed with a delicious sausage mix that will make them irresistible at your next dinner party.
Today is Christmas and the day after of our annual Christmas Eve party. Every year we invite family and friends over to celebrate togetherness and eat good food. On average, we have about 30 guests. One year everyone was in town and no one said no to our invite. I had 70 guests over for dinner!!
But not this year. This year was a modest 32 guests! LOL! But today, Christmas morning, 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 holiday party still to attend this week, even a New Years party, and need some guidance on appetizers, have I got the dish for you! Here is my Barefoot Blogger entry: Ina Garten’s Sausage Stuffed Mushrooms.
I love LOVE mushrooms, in all forms and in all dishes. And I adore eating stuffed mushrooms. I’ve made mushrooms stuffed with artichokes and quinoa, and mushrooms stuffed with crab. Both are swoon worthy.
These sausage stuffed mushrooms are Ina Garten’s recipe, and I made it for my neighborhood Christmas party a couple weeks ago. About 5 families get together every year to celebrate the holidays, decorate cookies, enjoy our friendship, and basically eat a lot of good food! And I made a big platter of these beauties.
Like all of Ina Garten’s recipes, these sausage stuffed mushrooms were a huge hit at the party. So much so, that most of them were eaten up before I could get a good photo in! Whoops on my end, but what a testimonial for these tasty bites!
One reason these mushrooms taste so heavenly is that they are first coated in olive oil and sherry. Sherry really brings another dimension of flavor.
The stuffing is made with sweet Italian sausage, scallions, garlic, panko bread crumbs and mascarpone cream. In the rush of the holidays, I forgot to buy mascarpone cream, so I substituted it with cream cheese. It still turned out great!
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 used the baby bella mushrooms for the vessel of this delicious stuffing, but I also had some portobello mushrooms in the fridge. I had a big crowd to feed, with big appetites so I added them to the tray, too.
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 my family to yours, I hope you are also able to relax a bit today. And I hope you have a very Merry Christmas, Happy Holidays, and a fabulous new year to you and your family!
- 16 baby portobello mushrooms
- 2 1/2 TBS Marsala wine
- 5 TBS extra virgin olive oil
- 3/4 lb Italian turkey sausage, casings removed
- 6 green onions, minced
- 2 garlic cloves, minced
- 2/3 cup panko bread crumbs
- 5 oz mascarpone cheese
- 1/3 cup grated Parmesan cheese
- 2 1/2 TBS minced parsley
- 1/4 tsp salt
- 1/8 tsp ground black pepper
- Preheat oven to 325ºF.
- Using a damp paper towel gently clean mushrooms.
- Remove stems, chop finely and reserve.
- In a bowl toss together mushroom caps with wine and 3 TBS olive oil.
- Heat a skillet over medium heat and add 2 TBS olive oil.
- When oil is hot, add sausage, breaking it down to crumbles with wooden spoon and cook until sausage is browned, about 8-10 minutes.
- Stir in chopped mushroom stems and cook for 2-3 minutes.
- Stir in green onions and garlic and cook for another 2-3 minutes, stirring occasionally.
- Add in panko.
- When combined, mix in mascarpone cheese until melted and sausage mixture is creamy. Remove from heat.
- Stir in parmesan cheese, parsley, salt and pepper. Cool slightly.
- Fill each mushroom generously with the sausage mixture.
- Arrange the mushrooms in a baking sheet large enough to hold all the mushrooms in a snug single layer.
- 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.
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Serving Size:1 mushroom
Amount Per Serving:Calories: 118 Total Fat: 8.3g Saturated Fat: 2.2g Cholesterol: 19mg Sodium: 227mg Carbohydrates: 4.8g Fiber: 0.6g Sugar: 0.8g Protein: 6.4g