Q1: Can I make these ahead of time for a party?

Yes, absolutely! This is an ideal make-ahead appetizer. You can fully assemble the unbaked stuffed mushrooms up to a day in advance. When you are ready for your party, you can simply pop them in the oven to bake. You may need to add 5-10 minutes to the total baking time.

Q2: My filling was a little greasy. What happened?

This can happen if your pork sausage is particularly fatty. The best trick is to make sure you use a slotted spoon to remove the cooked sausage from the pan, and if there is a very large amount of rendered fat left in the skillet, you can pour a little bit of it off before you sauté your aromatics.

Q3: Can I use a different kind of sausage?

Yes! This recipe is wonderfully versatile. A hot Italian sausage, a classic breakfast sausage, or even a turkey sausage would all be delicious substitutes.

Q4: Can I make these vegetarian?

Of course! To make a delicious vegetarian version, simply omit the sausage. You can create a fantastic filling by increasing the amount of chopped mushroom stems and adding about 1/2 cup of finely chopped walnuts to the mixture for a heartier texture.

Q5: What can I use if I can't find mascarpone cheese?

If you can't find mascarpone, an equal amount of full-fat, room temperature cream cheese is a fantastic and delicious substitute.

Sausage-Stuffed Mushrooms

Sausage-Stuffed Mushrooms (An Easy & Elegant Party Appetizer!)

A classic and savory recipe for Sausage-Stuffed Mushrooms, a perfect hot appetizer for a party or holiday gathering. This dish features extra-large white mushroom caps filled with a rich and creamy mixture of sweet Italian sausage, mascarpone, and Parmesan cheese. The filling is flavored with sautéed scallions and garlic, then bound with panko breadcrumbs. The stuffed mushrooms are then baked until the filling is browned and crusty.

Author: Evelyn

Ingredients

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

Instructions

Preheat the oven to 325°F.
Remove the stems from the mushrooms and chop them finely.
In a shallow bowl, toss the mushroom caps 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 a spoon, and cook for 8 to 10 minutes until completely browned.
Add the chopped mushroom stems to the skillet and cook for 3 more minutes. Stir in the scallions and garlic and cook for another 2 to 3 minutes.
Add the panko crumbs, stirring to combine. Turn off the heat.
Stir in the mascarpone cheese until it has melted and made the mixture creamy. Stir in the Parmesan and parsley. Season with salt and pepper to taste and let the mixture cool slightly.
Fill each mushroom cap generously with the sausage mixture, mounding it over the 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.

Notes

This is a classic party appetizer that can be assembled ahead of time and baked just before serving.
Using the chopped mushroom stems in the filling is a great no-waste technique that adds extra mushroom flavor.
The mascarpone cheese is stirred in off the heat to create a creamy texture without breaking.
The final instruction to bake for ’50 minutes’ seems long for stuffed mushrooms, an alternative would be to bake at 375°F for 20-25 minutes until golden brown and bubbly. Follow the original instruction but be aware of this.

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