Q1: What are the best mushrooms to use for stuffing?

The best mushrooms for stuffing are those that are large enough to hold a good amount of filling and sturdy enough to hold their shape during baking. Extra-large white button mushrooms are a great, accessible choice. For an even deeper, earthier flavor, cremini mushrooms (also known as baby bella mushrooms) are our top pick. Large portobello mushrooms can also be stuffed, but they are more of a main course than a one-bite appetizer.

Q2: How do I keep my stuffed mushrooms from getting watery?

Watery stuffed mushrooms are a common problem, and it's usually because the mushrooms have released all their natural liquid into the bottom of the pan. This recipe helps to prevent that in two ways. First, we marinate the caps, which helps to season them. Second, and most importantly, we cook the chopped mushroom stems in the filling until they have released their moisture and it has evaporated in the pan before we stuff the caps. This removes a significant amount of the water content from the very beginning.

Q3: Can I make these stuffed mushrooms ahead of time for a party?

Yes, absolutely! They are a perfect make-ahead appetizer. The best method is to prepare the filling completely and store it in the refrigerator for up to 2 days. Then, on the day of the party, you can simply stuff the fresh mushroom caps and bake them so they are served hot and fresh from the oven.

Q4: What is mascarpone cheese, and how is it different from cream cheese?

Mascarpone is a very rich, soft Italian cream cheese with a high butterfat content (often double that of American cream cheese). It has a much milder, sweeter, and more buttery flavor than the distinctly tangy flavor of American cream cheese. It is the key to the luxurious, creamy texture of this filling.

Q5: Can I use regular breadcrumbs instead of panko?

You can, but the final texture will be different. Panko breadcrumbs are made from a special type of crustless bread and are ground into large, flaky shards rather than fine crumbs. This means they absorb less oil, stay crispier for longer, and create a much lighter, airier, and crunchier texture than regular breadcrumbs, which can sometimes become dense.

The Best Creamy & Easy Sausage-Stuffed Mushrooms

A classic appetizer recipe for rich and savory sausage-stuffed mushrooms. Extra-large mushroom caps are tossed in olive oil and Marsala wine for flavor. A hearty filling is made by cooking crumbled sweet Italian sausage with the chopped mushroom stems, scallions, and garlic. The mixture is then bound with panko breadcrumbs, creamy mascarpone cheese, and grated Parmesan. The mushroom caps are generously stuffed and then baked for nearly an hour until the filling is browned and crusty.

Author: Evelyn
Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 25 minutes
Yield: 16 stuffed mushrooms 1x
Category: Appetizer
Method: Sautéing, Baking
Cuisine: Italian-American

Ingredients

Scale

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
1/3 cup freshly grated Parmesan
2 1/2 tablespoons minced fresh parsley leaves
Salt and freshly ground black pepper

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Instructions

Preheat the oven to 325°F.
Clean the mushrooms. Remove the stems from the mushroom caps and finely chop the stems.
Place the mushroom caps in a shallow bowl and toss them with 3 tablespoons of the olive oil and the Marsala wine. Set aside.
Heat the remaining 2 tablespoons of olive oil in a medium skillet over medium heat. Add the sausage, crumbling it with the back of a wooden spoon. Cook for 8 to 10 minutes, stirring frequently, until it is completely browned.
Add the chopped mushroom stems to the skillet with the sausage and cook for 3 more minutes.
Stir in the minced scallions and garlic and cook for another 2 to 3 minutes, stirring occasionally.
Add the panko crumbs, stirring to combine them with all the other ingredients.
Stir in the mascarpone cheese and continue cooking until it has melted and made the sausage mixture creamy.
Remove the skillet from the heat. Stir in the Parmesan cheese and the parsley. Season with salt and pepper to taste. Let the filling cool slightly.
Fill each reserved mushroom cap generously with the sausage mixture, mounding it on top.
Arrange the stuffed mushrooms in a single, snug layer in a baking dish.
Bake for 50 minutes, until the stuffing is browned and crusty on top.

Notes

Using the chopped mushroom stems in the filling is a great way to use the entire mushroom and add extra flavor and texture.
Mascarpone cheese gives the filling a rich, creamy consistency that is more decadent than typical cream cheese fillings.
The long, slow bake at a lower temperature ensures the mushroom caps become tender without the filling burning.

Nutrition

Serving Size: 2 mushrooms
Calories: 300-380
Sugar: 2-4 g
Sodium: 500-700 mg
Fat: 25-32 g
Saturated Fat: 10-14 g
Trans Fat: 0 g
Carbohydrates: 8-12 g
Fiber: 1-2 g
Protein: 10-14 g
Cholesterol: 45-65 mg

Find it online: https://cookupjoy.com/easy-sausage-stuffed-mushrooms/