Sausage Stuffed Mushrooms

I’ve made these a few times now, they are fairly easy and very yummy!  I got this recipe from our friends, the Yaegers, where I’ve gotten quite a few good ones!


16 VERY large mushrooms

5 TBSP olive oil, divided

5 TBSP Marsala wine or sherry

3/4 lb sweet Italian sausage (the package is usually a pound, I just throw the whole thing in)

6 scallions (green onions) mince the white and green part up – the bunches are usually up to 8, if I have nothing else I’m going to use them for, I throw them all in

2 cloves minced garlic

2/3 to 1/2 cup panko bread crumbs

5 oz marscarpone cheese (the packages are usually 8 oz, I use the whole thing)

1/3 cup freshly grated Parmesan cheese (I’ve also used the pre-grated stuff – as long as it’s REAL cheese – not the fake stuff)

2 1/2 TBSP fresh minced parsley leaves (I’ve used the dry stuff – about 1 TBSP – not as good but works)

salt and pepper to taste (start with about 1tsp each)

preheat oven to 325

Remove stems and thoroughly wash mushrooms

chop about half of the stems and set them aside

place caps in shallow bowl (I just use the baking pan I’m going to cook them in) and toss to coat with 3 TBSP of olive oil and the Marsala.  Set aside

Brown sausage in a deep skillet until cooked, crumbling it up as it cooks, you want the pieces small.

When completely browned, add mushroom stems and cook another few minutes until they soften, about 3 mins.

Add the scallions and garlic and cook another 2 to 3 mins.  Add panko bread crumbs stirring to combine evenly with other ingredients.

Swirl in marscarpone cheese and continue cooking until it has completely melted and you now have a creamy mixture.

Remove from heat and add Parmesan, parsley, salt and pepper

When cool enough to handle, fill each mushroom cap with mixture, be generous.  Arrange the filled mushrooms in the baking dish and bake until mushrooms are cooked, about 40 mins or so.

Serve and enjoy!