Sausage Stuffed Mushrooms
from the barefoot Contessa
16 extra large white mushrooms, caps and stems separated
5 tablespoons good olive oil, divided
2 1/2 tablespoons Marsala wine or medium-dry sherry
3/4 pound sweet Italian sausage, casings removed
3/4 cup minced scallions, white and green parts (6 scallions)
2 tsp minced garlic (2 cloves)
1 tsp kosher salt
2/3 cup panko (Japanese dried bread flakes)
5 ounces Italian mascarpone cheese
1/3 cup freshly grated Parmesan cheese
2 1/2 tablespoons minced fresh parsley
Preheat the oven to 325 degrees
Trim the mushrooms stems and chop them finely. Set aside. Place the mushroom caps in a shallow bowl and
toss with 3 tablespoons of the olive oil and the Marsala. Set aside.
Heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat. Add the sausage, crumbling
it with a wooden spoon. Cook sausage for 8 – 10 minutes, stirring frequently, until it’s completely browned.
Add the chopped mushroom stems and cook for 3 more minutes. Stir in the scallions, garlic slat and pepper and cook for another 2 – 3 minutes, stirring occasionally. Add the panko crumbs, stirring to combine with the other ingredients. Finally, swirl in the mascarpone and continue cooking until the mascarpone has melted and made the mixture creamy. Off the heat, stir in the Parmesan, parsley, and season to taste. Cool slightly.
Fill each mushroom generously with the sausage mixture. Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer. Bake for 50 minutes, until the stuffing is browned and crusty.
Served by Terri at her lake house Feb. 2015
Scarftastic Teach a Cardinal by Kim. I’ll insert the table commentary.
Gina: I think I’ll take a black scarf. Or green? But I do like the coral..
Nancy S.: I need a drink! Make up your mind Gina. All is know is you’re not getting my blue one.
Terri: I think my favorite is the double strangle.