Instruction Prepare Delicious Ina Garten's Stuffed Mushrooms

Ina Garten's Stuffed Mushrooms. Hier gibt es Markenqualiät zu günstigen Preisen. For an elegant appetizer, serve Ina Garten's Sausage-Stuffed Mushrooms from Barefoot Contessa on Food Network; use sweet Italian sausage for the best flavor. There are several ways you can prepare Ina Garten sausage stuffed mushrooms in advance.

I do NOT suggest freezing these stuffed. Trim the mushroom stems and chop them finely. Place the mushroom… Fill each mushroom generously with the sausage mixture. You can have Ina Garten's Stuffed Mushrooms using 11 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Ina Garten's Stuffed Mushrooms

1. You need 16 of extra-large, white mushrooms.
2. It's 5 tablespoons of olive oil.
3. It's 2.5 tablespoons of Marsala wine or medium sherry.
4. You need 3/4 pound of sweet Italian sausage, removed from the casings.
5. Prepare 6 of scallion, white and parts, minced.
6. It's 2 of garlic cloves minced.
7. You need 2/3 cup of panko crumbs.
8. Prepare 5 ounces of mascarpone cheese.
9. You need 1/3 cup of freshly grated Parmesan.
10. It's 2.5 tablespoons of minced fresh parsley leaves.
11. Prepare of Salt and freshly ground pepper.

Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer. Add the panko crumbs, stirring to combine evenly with all the other ingredients. Finally, 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.

Ina Garten's Stuffed Mushrooms instructions

1. Preheat the oven to 325 degrees F..
2. Remove the stems from the mushrooms and chop them finely. Set aside. Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and Marsala. Set aside..
3. Heat the remaining 2 tablespoons olive oil in a medium 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..
4. 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..
5. Add the panko crumbs, stirring to combine evenly with all the other ingredients. Finally, swirl in the mascarpone and continue cooking until the mascarpone has melted and made the sausage mixture creamy..
6. Off the heat, stir in the Parmesan, parsley, and season with salt and pepper, to taste, Cool slightly..
7. 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..

Get full Sausage-Stuffed Mushrooms (Ina Garten) Recipe ingredients, how-to directions, calories and nutrition review. Due to popular demand I've written down more or less what I did (I took notes for once!) and am sharing the recipe here. These sausage stuffed mushrooms are always a hit for company or a family gathering. Portobello mushrooms are marinated in some olive oil and Marsala wine-- then stuffed with turkey sausage, green onion, marscapone (or cream cheese) and panko crumbs. They are topped with cheese and baked until tender.