Sasuage stuffed Mushroom
These rich, savory stuffed mushrooms are the perfect appetizer or holiday side — featuring creamy mascarpone, browned Italian sausage, and a touch of Marsala wine. Elegant, indulgent, and easy to prepare!
Ingredients
16 extra-large white mushrooms
5 tablespoons olive oil, divided (use a good-quality one)
2½ tablespoons Marsala wine or medium sherry
¾ pound sweet Italian sausage, casings removed
6 scallions, minced (white and green parts)
2 garlic cloves, minced
â…” cup panko breadcrumbs
5 ounces mascarpone cheese (preferably imported)
â…“ cup freshly grated Parmesan
2½ tablespoons chopped fresh parsley
Salt and freshly ground black pepper, to taste
Instructions
Preheat the oven to 325°F (165°C).
Prepare the mushrooms:
Remove the stems and finely chop them; set aside.
In a bowl, toss the mushroom caps with 3 tablespoons olive oil and Marsala wine. Let them marinate while you prepare the filling.
Make the sausage mixture:
Heat remaining 2 tablespoons olive oil in a skillet over medium heat.
Add sausage and cook for 8–10 minutes, breaking it up with a spoon until fully browned.
Stir in chopped mushroom stems and cook for 3 minutes more.
Add scallions and garlic, cooking another 2–3 minutes.
Add texture and creaminess:
Stir in panko crumbs until combined.
Add mascarpone and stir until melted and mixture is creamy.
Off the heat, stir in Parmesan, parsley, salt, and pepper to taste. Let the mixture cool slightly.
Assemble & bake:
Generously fill each mushroom cap with the sausage mixture.
Arrange mushrooms snugly in a baking dish in a single layer.
Bake for 50 minutes, until the tops are golden and the filling is crisp on the edges.
Serve warm — they’ll disappear fast!
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- Pro Tip
Don’t skip the Marsala or sherry! It adds a subtle depth that balances the richness of the mascarpone and sausage. For extra crisp tops, finish with a quick broil during the last 2–3 minutes of baking.
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