RECIPE: Stuffed Mushrooms
Being away from home makes me miss cooking a lot. At home, I had all the supplies I needed and the grocery store was a short walk away if I found a recipe I liked and was missing ingredients. I would spend hours looking at food blogs and bookmarking different recipes I wanted to try. If the picture of the food looked delicious, I was convinced that the food would taste delicious. One of the recipes I remembered bookmarking was “Handle the Heat’s” Sausage Stuffed Mushrooms recipe. I made it as an appetizer for Thanksgiving dinner last year. I bring it up now because it’s a versatile and simple recipe, yet it is tasty and satisfying. It’s a reasonable snack/light meal to make at college. The recipe I used called for sausage, but it could be adjusted to include the ingredients you like. Vegetarians can even enjoy them by excluding the meat and adding other vegetables in place of it.
Sausage Stuffed Mushrooms
- 16 extra-large white mushrooms
- 5 tablespoons good olive oil, divided
- 2 1/2 tablespoons Marsala wine or medium sherry
- 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.
- 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.
- 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. 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. 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, 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.
I would say that the best thing about stuffed mushrooms (besides being delicious) is that it is incredibly versatile. If you don’t have the ingredients in the recipe on hand (such as Marsala wine, panko breadcrumbs, and marscapone cheese), you can simply exclude or replace them. Keep it simple and you’ll be satisfied!
– Christina Pan