Tuesday, March 29, 2011

SAUSAGE-STUFFED MUSHROOMS

serves 6-8
 
16 extra-large white mushrooms, caps and stems separated
5 tablespoons good olive oil, divided
2 1/2 tablespoons Marsala wine or medium-dry sherry
1/4 pound sweet Italian sausage, casings removed
3/4 cup minced scallions, white and green parts (6 scallions)
2 teaspoons minced garlic (2 cloves)
1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper
2/3 cup panko (Japanese dried bread flakes)
5 ounces Italian mascarpone cheese
1/3 cup freshly grated Parmesan cheese
2 1/2 tablespoons minced fresh parsley
 
Preheat the oven to 325 degrees.
 
Trim the mushroom stems and chop them finely. Set aside. Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and the Marsala. Set aside.
 
Heat the remaining 2 tablespoons of olive oil in a medium skillet over medium heat. Add the sausage, crumbling it with 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 scallions, garlic, salt, and pepper and cook for another 2 to 3 minutes, stirring occasionally. Add the panko crumbs, stirring to combine with the other ingredients. Finally, swirl in the mascarpone and continue cooking until the mascarpone has melted and made the mixture creamy. Off the heat, stir in the Parmesan and parsley and season to taste. Cool slightly.
 
Fill each mushroom generously with the sausage mixture. Arrange the mushrooms in a baking dish large enough to hold them all in a snug single layer. Bake for 50 minutes, until the stuffing is browned and crusty.

Garten, Ina.  Barefoot Contessa How Easy Is That?: Fabulous Recipes & Easy Tips.  New York: Clarkson Potter/Publishers, 2010.  184-5.

Notes:
A scallion is a green onion.  (I did not know that.) 
There is an excess of filling leftover to fill more mushrooms or a site suggested stuffing for ravioli.
It did not require the whole 50 minutes.  The mushrooms shrink drastically and produce lots and lots of liquid. 
Next time, I might try substituting cream cheese for the mascarpone cheese.  (I'm thinking the Marsala and parsley may not make a big difference, but further experimentation is required.)

No comments:

Post a Comment