Bringing you a little Thanksgiving appetizer today!
Italian stuffed mushrooms. They are so good and you can eat them in one bite…once they have cooled a little. Trust me, I know from experience.
The stuffing is flavorful on its own – I had some left overs and we were literally eating it with a spoon. Vin and I thought it might be good mixed with some pasta? That will have to be tested soon…very soon.
I’m seriously thinking you could serve just the stuffing as a side dish…do it!!
Don’t be afraid to overfill the mushrooms with the stuffing – they can handle more than you think so don’t skimp, the stuffing is the best part!
They will be browned and juicy after you bake them. 50 minutes seems like a long time to bake them, but the lower heat won’t burn them so keep them in there! (could I use the word “them” anymore in that sentence?)
So I said this serves 8, assuming each person would have 2. Vin and I handled most of these on our own, but who’s counting ya know? You may want to double the recipe if you’re bringing to a party because these will go fast!
Happy almost Thanksgiving!
- 16 extra-large white mushrooms
- 5 tablespoons olive oil, divided
- 2½ tablespoons balsamic vinegar
- ¾ pound sweet Italian sausage, removed from the casings
- 1 shallot, minced
- 2 garlic cloves minced
- ⅔ Italian bread crumbs
- 6 ounces mascarpone cheese
- ⅓ cup parmesan cheese
- 2½ tablespoons minced fresh parsley leaves
- Salt and freshly ground black pepper
- Preheat the oven to 325 degrees.
- 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 balsamic vinegar; set aside.
- Heat the remaining 2 tablespoons olive oil in a 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 shallot and garlic and cook for another 2 to 3 minutes, stirring occasionally. Add the bread 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 or on a rimmed baking sheet. Bake for 50 minutes, until the stuffing is browned and crusty. Garnish with fresh parsley.
Source: Stuck on Sweet, Adapted from: Ina Garten
These are wonderful! Thanks for the recipe!!
You’re very welcome!
Yumm–you are making these for Thanksgiving!
Nice recipe. Thank you.