The Barefoot Contessa does it again and Ina Garten Stuffed Mushrooms are perfectly stuffed and overstuffed with a delicious sausage cheese mix that will make them irresistible at your next dinner party.
To say that we entertain a lot is quite an understatement. I don’t know if it is because I enjoy cooking so much or it is because of my husband’s absolute love for parties, we but seem to have some group coming over to eat at our house every month, sometimes even more often. As I have learned to cook more varieties of recipes, I have a nice repertoire of tried and true recipes that I mix in with some new ones to keep things interesting.
It shouldn’t surprise me that these Barefoot Contessa stuffed mushrooms are one of those top party foods I can always rely on to be enjoyed by our friends and families. With plenty of cheesy sausage stuffing, these stuffed mushrooms make a great appetizer or snack. I even stuffed some large portobellos and ate them for lunch!
Best mushrooms for stuffed mushrooms
I love LOVE mushrooms, in all forms and in all dishes. From shiitake to oyster to cremini and everything in between, I eat them all. But when it comes to stuffed mushrooms, only one mushroom reigns supreme.
The baby bella mushroom (also known as the cremini mushroom) is the best mushroom to use for stuffed mushrooms. They are large and make the perfect edible vessel for you to stuff with whatever you like. If you let baby bellas mature even more, they grow to the size of the large portabella mushroom.
The best stuffings for stuffed mushrooms
I have made mushrooms stuffed with artichokes and quinoa, and mushrooms stuffed with crab. Both are swoon worthy. But, Ina Garten Stuffed Mushrooms are made with sausage, mascarpone cheese, parmesan and panko bread crumbs. And there is plenty of stuffing in this recipe to really stuff and pile it on top of your baby bella mushrooms.
Some stuffings are made with only raw ingredients, while others require some cooking before stuffing into the mushrooms. You can also bake eggs in portabella mushrooms to make mini low carb quiches to enjoy for brunch or breakfast.
Can Ina Garten stuffed mushrooms be made in advance?
Since we are talking about party food, let’s also talk about how to keep your cool when party planning. The best way to keep yourself from stressing out while preparing for your party is to plan out as much as you can and to prepare as much as you can in advance.
There are several ways you can prepare Ina Garten sausage stuffed mushrooms in advance. You can make the stuffing a day or two before the party and store it in the refrigerator until you are ready to stuff and bake them. You can also stuff the mushrooms, place them on a baking tray, cover with plastic wrap and refrigerate until you are ready to bake.
I do NOT suggest freezing these stuffed mushrooms PRIOR to baking as raw mushrooms do not hold their shape well during the freezing and thawing processes. But you CAN freeze these stuffed mushrooms AFTER they have baked and cooled. This works well if you end up with lots of party leftovers. But I seriously doubt you will have any leftovers of Ina Garten stuffed mushrooms!
What makes Ina Garten stuffed mushrooms so great?
Like all of Ina Garten’s recipes, these sausage stuffed mushrooms were a huge hit at any party I served them. It is from her cookbook, Barefoot Contessa, How Easy Is That?: Fabulous Recipes & Easy Tips. One reason these mushrooms taste so heavenly is that they are first coated in olive oil and marsala wine. You can also use sherry if you do not have any marsala wine. It really brings another dimension of flavor.
As I mentioned earlier, the stuffing is made with sweet Italian sausage, mascarpone cream, parmesan cheese and panko bread crumbs. Mascarpone cream is basically Italian cream cheese, so if you can not find it or want a cheaper alternative, feel free to use cream cheese instead.
If you want to spice things up, you can also use hot Italian sausage instead of sweet, or use a combination of the two. With the addition of garlic, green onions and fresh parsley, the stuffing is quite delicious on its own!
More Ina Garten Recipes
Love Ina’s recipes like I do? Here are some of my favorite Barefoot Contessa recipes:
- 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