Ina Garten's Snuggly Sausage-Stuffed Mushrooms Recipe
Sausage-stuffed mushrooms promise show-stopping appetizers for any gathering. Try these easy-to-make bites today and watch them disappear as friends and family
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Cooking tools:
- Skillet
- Baking dish
- Oven
- Cutting board
- Chef's knife
- Mixing bowl
- Wooden spoon
- Spoon
- Measuring cup
- Measuring spoon
- Paper towel
- Kitchen towel
Ingredients
- 16 extra-large white mushrooms, caps and stems separated
- 3/4 lb (340 g) sweet Italian sausage, casings removed
- 5 oz (140 g) Italian mascarpone cheese
- 3/4 cup (180 mL) minced scallions, white and green parts (6 scallions)
- 2/3 cup (160 mL) panko (Japanese dried bread flakes)
- 1/3 cup (80 mL) freshly grated Parmesan cheese
- 2 tsp minced garlic (2 cloves)
- 2 1/2 tbsps minced fresh parsley
- 5 tbsps good olive oil, divided
- 2 1/2 tbsps Marsala wine or medium-dry sherry
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
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