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!
Barefoot Contessa's Sausage Stuffed MushroomsPrint Recipe
- 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
- Preheat the oven to 325 degrees F.
- 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.
- 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.
- 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.