3/4 pound hot or sweet Italian sausage (whatever you prefer)
1/2 teaspoon crushed red pepper
6 scallions, white and green parts, minced
2 garlic cloves minced
2/3 cup plain crumbs
2 tablespoons balsamic vinegar
5 ounces mascarpone or cream cheese
1/3 cup freshly grated Parmesan
2 1/2 tablespoons minced fresh parsley leaves
Salt and freshly ground black pepper
Instructions
Preheat the oven to 325 degrees F.
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 sherry.
Set aside.
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.
Sprinkle with crushed red pepper. 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 and garlic and cook
for another 2 to 3 minutes, stirring occasionally.
Add the bread crumbs, stirring to combine evenly
with all the other ingredients.
Finally, swirl in the cream cheese and continue
cooking until the cheese 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 (I use a small batter scoop for even
servings). Arrange the mushrooms in a baking dish
large enough to hold all the mushrooms in a snug
single layer. Bake for 45-50 minutes, until the
stuffing is browned and crusty.
Originally Submitted
1/15/2013
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