{"id":597,"date":"2015-02-21T11:23:11","date_gmt":"2015-02-21T16:23:11","guid":{"rendered":"http:\/\/eatingcardinals.com\/?p=597"},"modified":"2015-02-21T12:45:14","modified_gmt":"2015-02-21T17:45:14","slug":"sausage-stuffed-mushrooms-huller-house-part-8","status":"publish","type":"post","link":"http:\/\/eatingcardinals.com\/?p=597","title":{"rendered":"Sausage Stuffed Mushrooms – Huller House Part 8"},"content":{"rendered":"

\"Sausage<\/a><\/p>\n

Sausage Stuffed Mushrooms<\/strong><\/p>\n

from the barefoot Contessa<\/p>\n

16 extra large white mushrooms, caps and stems separated
\n5 tablespoons good olive oil, divided
\n2 1\/2 tablespoons Marsala wine or medium-dry sherry
\n3\/4 pound sweet Italian sausage, casings removed
\n3\/4 cup minced scallions, white and green parts (6 scallions)
\n2 tsp minced garlic (2 cloves)
\n1 tsp kosher salt
\n2\/3 cup panko (Japanese dried bread flakes)
\n5 ounces Italian mascarpone cheese
\n1\/3 cup freshly grated Parmesan cheese
\n2 1\/2 tablespoons minced fresh parsley<\/p>\n

Preheat the oven to 325 degrees<\/p>\n

Trim the mushrooms stems and chop them finely.\u00a0 Set aside.\u00a0 Place the mushroom caps in a shallow bowl and
\ntoss with 3 tablespoons of the olive oil and the Marsala.\u00a0 Set aside.<\/p>\n

Heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat.\u00a0 Add the sausage, crumbling
\nit with a wooden spoon.\u00a0 Cook sausage for 8 – 10 minutes, stirring frequently, until it’s completely browned.
\nAdd the chopped mushroom stems and cook for 3 more minutes.\u00a0 Stir in the scallions, garlic slat and pepper and cook for another 2 – 3 minutes, stirring occasionally.\u00a0 Add the panko crumbs, stirring to combine with the other ingredients.\u00a0 Finally, swirl in the mascarpone and continue cooking until the mascarpone has melted and made the mixture creamy.\u00a0 Off the heat, stir in the Parmesan, parsley, and season to taste. Cool slightly.<\/p>\n

Fill each mushroom generously with the sausage mixture.\u00a0 Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer.\u00a0 Bake for 50 minutes, until the stuffing is browned and crusty.<\/p>\n

Served\u00a0by Terri at her lake house Feb. 2015<\/p>\n

 <\/p>\n

Scarftastic Teach a Cardinal by Kim. I’ll insert the table commentary.<\/p>\n

Gina:<\/strong> \u00a0I think I’ll take a black scarf. \u00a0Or green? \u00a0But I do like the coral..<\/p>\n

Nancy S.:<\/strong> \u00a0I need a drink! \u00a0Make up your mind Gina. \u00a0All is know is you’re not getting my blue one.<\/p>\n

\"DSCF2329\"<\/a><\/p>\n

\u00a0Terri:<\/strong> \u00a0 I think my favorite is the double strangle.<\/p>\n

Julie:<\/strong> \u00a0Yes, I see what you mean.\"DSCF2331\"<\/a><\/p>\n

Joanna:<\/strong> \u00a0I don’t care what you call it, just get it off my ears. \u00a0Give me your drink, Nancy.\"DSCF2332\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

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 … <\/p>\n

Continue reading “Sausage Stuffed Mushrooms – Huller House Part 8”<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[4],"tags":[],"class_list":["post-597","post","type-post","status-publish","format-standard","hentry","category-appetizers"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p4a7aC-9D","jetpack_likes_enabled":true,"_links":{"self":[{"href":"http:\/\/eatingcardinals.com\/index.php?rest_route=\/wp\/v2\/posts\/597","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/eatingcardinals.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/eatingcardinals.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/eatingcardinals.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/eatingcardinals.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=597"}],"version-history":[{"count":3,"href":"http:\/\/eatingcardinals.com\/index.php?rest_route=\/wp\/v2\/posts\/597\/revisions"}],"predecessor-version":[{"id":631,"href":"http:\/\/eatingcardinals.com\/index.php?rest_route=\/wp\/v2\/posts\/597\/revisions\/631"}],"wp:attachment":[{"href":"http:\/\/eatingcardinals.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=597"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/eatingcardinals.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=597"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/eatingcardinals.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=597"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}