| |

Barefoot Contessa’s Sausage Stuffed Mushrooms Recipe

 As you all know, Ina Garten (The Barefoot Contessa) is one of my favorite celebrity chefs. I usually watch Paula Deen on Saturday mornings, while drinking coffee in bed.  But, now that Paula is no longer with the Food Network, I like to watch Ina.  She has such a classic style of cooking and all her recipes turn out fantastic.  She is also a very smart lady who has built an incredible business.  I admire her hard work and dedication.   If you don’t know her story, I encourage you to google her.  She used to work in the White House in DC, but preferred to throw parties for the rich & famous.  This is where her business began, before she moved to The Hampton’s and started her gourmet store “The Barefoot Contessa”

And here are her Sausage Stuffed Mushrooms!

They are made with a marscapone cheese and are delish!  Great for parties!

Before you start, check your tools.

If they need upgrade, here is what I will recommend for you to buy.

Buy High Quality Mushroom Baking Dish for Baking High-end Party Food

Non-Stick Skillet for Sausages and Party Cooking

Mixing Bowls when cooking for the whole family or a party 

barefoot contessa stuffed mushrooms

Stuffed mushrooms are one of the very popular appetizers. They have been around for a long time. Their continued popularity is because of their fancy, high-end look, their size being perfect for the bite and the fact that they are crazy delicious. 

When meat meets cheese and mushroom, it creates food magic. 

The recipe for mushrooms stuffed with sausage starts with selection of quality mushrooms and cleaning them properly.

Best Mushrooms for Sausage Stuffed Mushrooms Recipe 

One of the best mushrooms you can use for the stuffed mushroom recipe are white button mushrooms. You can also use cremini mushrooms as a recipe for sausage stuffed mushrooms.

If you want to increase the bite size for stuffed mushrooms sausage recipe, you can use portobello mushrooms. 

When selecting mushrooms, try to choose the approximately same size mushrooms for better cooking and better presentation. 

For cleaning mushrooms, take the inside out of the mushroom and remove dirt with a damp paper towel and rinse briefly. 

Tips for recipe sausage stuffed mushrooms

  • Don’t worry about the sausage you want to use, use any sausages you want to use. I suggest that you buy a bulk of sausages at once and remove the casing of the sausages before you start cooking.
  • You can replace parsley with chives, green onions, or thymes too.
  • Adding breadcrumbs to the top of mushrooms gives them a good texture. 
  • Store the mushroom stems you removed for this recipe and use those for other recipes and dishes. 

How to Select the Cheese for Stuffed Mushroom Recipe Sausage

  • For good binding of the bite in the stuffed mushrooms, use cream cheese 
  • For a nutty flavor, use parmesan cheese 
  • For a mild flavor and creamy feel in the mouth, use shredded monterey jack cheese. 
  • When in confusion, go with mozzarella, fontine cheese, or cheddar cheese. 

What’s Up with Recipe Stuffed Mushrooms Sausage Ingredients

Mushrooms: For smaller bites, cremini are perfect. For a bigger bite and for replacing entree, use portobello.

Italian Sausage: Pick the sausages of Italian turkey or chicken. Experiment with both sweet and spicy mushrooms to cater for everyone’s taste. 

Vinegar: makes the stuffed mushrooms pop

Green Onions: Create freshnes, and hearty crunch 

Breadcrumbs:  make it look good and give it a new flavor. 

Cheese: Select a cheese that will make stuffed mushroom recipes with sausage as you want it. See more details on cheese for stuffed mushrooms recipe with sausage above. 

Egg Yolk: Makes it look filled and help it cook well in the oven 

Barefoot Contessa's Sausage Stuffed Mushrooms

Barefoot Contessa's Sausage Stuffed Mushrooms


  • 16 extra-large white mushrooms
  • 5 tablespoons good olive oil, divided
  • 2 1/2 tablespoons Marsala wine
  • 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, preferably from Italy
  • 1/3 cup freshly grated Parmesan
  • 2 1/2 tablespoons minced fresh parsley leaves
  • Salt and freshly ground black pepper


  1. Preheat the oven to 325 degrees F.
  2. Wipe mushrooms with a clean moist cloth and remove the stems. Chop stems and set aside. Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and Marsala.
  3. In a large skillet, heat the remaining 2 tablespoons olive oil over medium heat. Add the sausage and cook for 8 to 10 minutes, 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 all the other ingredients. 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 until the stuffing for 50 minutes, until the stuffing is browned and crusty.
Nutrition Information:
Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Explore other Barefoot Contessa recipes here. I love all of Ina Garten recipes.

Barefoot Contessa Lobster Mac & Cheese
Barefoot Contessa’s Shrimp Cocktail
Barefoot Contessa Dill Chicken Salad
Barefoot Contessa’s Sausage Stuffed Mushrooms Recipe
Barefoot Contessa’s Shrimp Scampi
Barefoot Contessa Rack of Lamb Persillade
Barefoot Contessa Parmesan Chicken

Affiliate Disclaimer: Some of the links in this post are affiliate links. When you make purchase using my links, I will get a small commission at no additional cost to you. Also, this doesn’t affect what I write about and how I write in any way. Thanks

This post was originally published on December 02, 2013 and was updated on November 17, 2022 with new content.

Similar Posts


      1. Can use put the recipe together and stuff them and bake them the next day or should you bake them and reheat the next day?

Comments are closed.