Did you all survive Christmas? We made it through and it was nice to be home with our little family and not have to spend the day traveling. We even got a nice little snow storm the day after, so I stretched my time off work one extra day. But, we're back to reality now and looking towards New Years. I made these mushrooms to take along to a Christmas party, but they would work just as well for a New Years party.
Stuffed mushrooms are one of my favorites, but I don't make them often because they are a little bit time consuming. They can be made a few hours ahead of time, and then baked just before serving. I baked them for closer to 30 minutes than 50, so start checking yours around the 1/2 hour mark. The taste is over-the-top delicious. The filling is creamy and full of flavor. I had quite a bit of stuffing left over, so you can be generous as you fill them up. I'm pretty sure the platter was empty in no time!
Source: Ina Garten
- 16 extra-large white mushrooms
- 5 tablespoons good olive oil, divided
- 2 1/2 tablespoons Marsala wine or medium sherry
- 3/4 pound sweet Italian sausage, removed from the casings
- 6 scallions, white and green parts, minced
- 2 garlic cloves minced
- 2/3 cup panko crumbs
- 5 ounces mascarpone cheese, preferably from Italy
- 1/3 cup freshly grated Parmesan
- 2 1/2 tablespoons minced fresh parsley leaves
- Salt and freshly ground black pepper
Preheat the oven to 325 degrees F.
Remove the stems from the mushrooms and chop them finely. Set aside. Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and Marsala. Set aside.
Heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat. Add the sausage, crumbling it with the back of a wooden spoon. Cook the sausage for 8 to 10 minutes, stirring frequently, until it's completely browned. Add the chopped mushroom stems and cook for 3 more minutes. Stir in the scallions and garlic and cook for another 2 to 3 minutes, stirring occasionally. Add the panko crumbs, stirring to combine evenly with all the other ingredients. Finally, swirl in the mascarpone and continue cooking until the mascarpone has melted and made the sausage mixture creamy. Off the heat, stir in the Parmesan, parsley, and season with salt and pepper, 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 until the stuffing for 50 minutes, until the stuffing is browned and crusty.