Perfect Stuffed Mushrooms Appetizer

These stuffed mushrooms make the perfect appetizer or side dish. They are perfectly stuffed with sausage, mascarpone cheese, panko bread crumbs and more.

Mushrooms – people generally love them or hate them. I don’t think there’s a lot of in between with them. The earthy flavor and also just the texture just isn’t for everyone. That being said, I love them and this is one of my favorite appetizers.

Mushrooms are a good source of fiber, protein, and antioxidants, just in case you need an excuse to eat them. But, if you like them, I think you should try this delicious recipe. They are always a hit when I serve them.

You’ll need:

• About a pound of large white or bella mushrooms (You’ll have enough filling for about 15 mushrooms)
• Olive oil (about 2 T)
• 2 T Marsala wine (can also use Sherry)
• 3/4 pound breakfast or Italian sausage
• 8 oz Mascarpone cheese (I have substituted cream cheese and it works great too)
• 1 c Panko bread crumbs
• 6 Scallions (green onions), chopped
• 1/3 c finely grated Parmesan cheese
• 2 garlic cloves, minced
• salt and pepper
• fresh or dried parsley (optional)

First, preheat your oven to 325. Next, clean the mushrooms. I do this by putting them in a colander and spray them with water. Make sure to dry them with a paper towel after cleaning them.

Cut off the stems of the mushrooms and scrape them out so that you have a place to put the filling. Save the stems and cut them into small pieces and set aside.

Add olive oil to a skillet and cook the sausage, breaking it into very small pieces. Drain fat. Put the sausage back into the skillet and add the chopped mushroom stems and cook on medium high for about 3 minutes.

Now add the scallions, garlic and marsala and cook for another 2 minutes.

Turn the heat down to medium low and add the bread crumbs and mascarpone cheese. Cook and stir until the cheese is all melted and incorporated. Remove from heat and stir in parmesan cheese, salt and pepper to taste, and parsley. Make sure it is all thoroughly mixed.

Place the mushrooms in a baking dish and divide the filling evenly so that every one has lots of filling.

Bake for 45 minutes.

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Stuffed Mushrooms

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Appetizer

By Denise Palma

Prep Time: 15 mins – Cooking Time: 45 mins

Ingredients

• About a pound of large white or bella mushrooms (You'll have enough filling for about 15 mushrooms)
• Olive oil (about 2 T)
• 2 T Marsala wine (can also use Sherry)
• 3/4 pound breakfast or Italian sausage
• 8 oz Mascarpone cheese (I have substituted cream cheese and it works great too)
• 1 c Panko bread crumbs
• 6 Scallions (green onions), chopped
• 1/3 c finely grated Parmesan cheese
• 2 garlic cloves, minced
• salt and pepper
• fresh or dried parsley (optional)

Instructions

1

Preheat oven to 325.

2

Wash mushrooms by placing in a colander and spraying with water.

3

Dry them with a paper towel.

4

Cut off the stems (save them) and scoop out the mushrooms to make room for filling.

5

Add olive oil to skillet and cook sausage until no longer pink, breaking it into small pieces.

6

Drain sausage and add back to the skillet.

7

Add mushroom stems to the sausage and cook for about 3 minutes.

8

Add marsala, minced garlic and chopped scallions and cook for 2 more minutes.

9

Lower heat to medium low and add panko bread crumbs and mascarpone.

10

Stir and cook until cheese is melted and thoroughly incorporated.

11

Remove from heat and stir in parmesan, salt and pepper to taste and parsley if using.

12

Stir to completely incorporate everything.

13

Place mushrooms in a baking dish and divide filling to fill every mushroom.

14

Bake at 325 for 45 minutes.