Stuffed Mushrooms
Chef Stephanie Banyas
American
Appetizers
A delightful appetizer bursting with savory flavors and satisfying texture.
Ingredients
16 Extra Large White Mushrooms
5 Tbsp Extra Virgin Olive Oil, divided
3/4 lb Sweet Italian Sausage, removed from the casings
3 Garlic Cloves, minced
3 Tbsp Marsala Wine or Medium Sherry, optional
2 tsp Fresh Thyme Leaves, finely chopped
2/3 C Panko Crumbs
5 oz Mascarpone Cheese (preferably Italian) or Cream Cheese
1/3 C Parmesan, freshly grated
3 Tbsp Flat Leaf Parsley Leaves, finely chopped
Salt & freshly ground Black Pepper
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Prep Knife
Cutting Board
Salt & Pepper Mill
Cheese Grater
Skillet
Wooden Spoon
Baking Dish
Appetizer Picks
Directions
Preheat the oven to 375° F.
Remove the stems from the mushrooms and set the caps aside. Chop the stems finely, then set aside.
Heat 2 tablespoons of 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 garlic and cook for another 2 to 3 minutes, stirring occasionally. Add the panko crumbs, stirring to combine evenly with all the other ingredients. Finally, stir in the cream cheese and continue cooking until the cheese has melted and the sausage mixture is creamy. Turn of 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 large enough to hold all the mushrooms in a snug single layer. Bake until the stuffing until the stuffing is browned and crusty, about 25 minutes.