Sausage-Stuffed Mushrooms

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 356.3
  • Total Fat: 30.9 g
  • Cholesterol: 35.0 mg
  • Sodium: 675.6 mg
  • Total Carbs: 8.7 g
  • Dietary Fiber: 1.1 g
  • Protein: 10.8 g

View full nutritional breakdown of Sausage-Stuffed Mushrooms calories by ingredient
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Recipe from the Barefoot Contessa Recipe from the Barefoot Contessa
Number of Servings: 8


    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
    cup minced, white and green parts (6 scallions)
    2 teaspoons minced garlic (2 cloves)
    1 teaspoon kosher salt
    teaspoon freshly ground black pepper
    2/3 cup panko (Japanese dried bread flakes)
    5 ounces Italian mascarpone cheese
    1/3 cup freshly grated Parmesan cheese
    2 1/2 tablespoons minced fresh parsley


1.Preheat the oven to 325 degrees F.
2.Trim 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.
3.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 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.
4.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 for 50 minutes, until the stuffing is browned and crusty. Serves 6 to 8

Number of Servings: 8

Recipe submitted by SparkPeople user JLOHERN.

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