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 our large extended families, but we 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.
Why this recipe is so awesome
There is something irresistible to me when it comes with stuffed mushrooms. Maybe it is because I adore mushrooms and then there are the incredible stuffing options to choose from.
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.
You can go healthy with mushrooms stuffed with artichokes and quinoa or add a seafood touch like my crab stuffed mushrooms. These sausage stuffed mushrooms are PACKED with plenty of cheesy sausage stuffing.
Like any stuffed mushrooms, they make a great appetizer or snack. I even stuffed some large portobellos and ate them for lunch! These particular mushrooms are very satisfying and can fill you up nicely for lunch.
The extra touch of coating the mushroom caps with marsala wine and olive oil give the mushrooms great flavor. A tray of these babies are always eaten up at our parties, so they are definitely a crowd pleaser!
See my Sausage Stuffed Mushroom Web Story for a quick visual guide to making this recipe.
Ingredients you need
- Baby portobello mushrooms: You want to look for big mushrooms that will hold a fair amount of stuffing. You can also use larger portobello mushrooms and make it a meal.
- Marsala wine: If you do not have marsala, use any white wine.
- Italian sausage: You can use pork or turkey sausage. Go with a mild sausage or choose to make it spicy.
- Green onions: You can also use some finely chopped onions or shallots.
- Mascarpone cheese: You can substitute this with cream cheese.
- Parmesan cheese: You can also use Romano or any hard Italian cheese blend.
- Parsley: Although fresh parsley is used in this recipe, you can use dried parsley.
- Pantry staples: extra virgin olive oil, panko bread crumbs, salt and pepper
1. Prep the mushrooms: Remove the stems from the mushrooms and chop them up. You will use them in the stuffing mixture so do not discard. Coat the mushroom caps with marsala wine and olive oil.
2. Make the stuffing: Cook the sausage until browned. Stir in the chopped mushroom stems, green onions and garlic. Stir in panko and mascarpone cheese. Once sausage mixture is creamy, remove from heat and mix in parmesan cheese, parsley, salt and pepper.
3. Stuff the mushrooms: Fill each mushroom generously with the sausage mixture. I like making a tall mound on each mushroom. Once stuffed, place on a baking sheet.
4. Bake: Bake the mushrooms at 325ºF for 50 minutes, or until the stuffing is browned.
Recipe tips and FAQs
Love Ina’s recipes like I do? Here are some of my favorite Barefoot Contessa recipes:
- Ina Garten Oatmeal Cookies with Raisin and Pecans
- Ina Garten Baked Shrimp Scampi
- Ina Garten Grilled Shrimp Kabob
- Ina Garten Chicken Caesar Club Sandwich
- Ina Garten Shrimp Bisque
- Ina Garten Coconut Jam Thumbprint Cookies
- Ina Garten Creme Brulee
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.
There are several ways you can prepare 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.
- 16 baby portobello mushrooms
- 2 ½ TBS Marsala wine
- 5 TBS extra virgin olive oil
- ¾ lb Italian turkey sausage, casings removed
- 6 green onions, minced
- 2 garlic cloves, minced
- ⅔ cup panko bread crumbs
- 5 oz mascarpone cheese
- ⅓ cup grated Parmesan cheese
- 2 ½ TBS minced parsley
- ¼ teaspoon salt
- ⅛ teaspoon 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.
Serving Size:1 mushroom
Amount Per Serving: Calories: 118Total Fat: 8.3gSaturated Fat: 2.2gCholesterol: 19mgSodium: 227mgCarbohydrates: 4.8gFiber: 0.6gSugar: 0.8gProtein: 6.4g
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