|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||11%|
|Saturated Fat 4g||19%|
|Total Carbohydrate 15g||5%|
|Dietary Fiber 1g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Stuffed mushrooms are a delicious and savory appetizer that always seems to be a crowd-pleaser. What makes this recipe stand out from the rest is that the mushroom caps are soaked in marsala wine ahead of time, adding another layer of flavor to these cheesy, sausage-stuffed mushrooms. The wine also turns the mushrooms tender, which makes for a more pleasant eating experience.
Soaking the mushrooms does take a little bit of preparation and forethought, but putting the rest of the dish together is quick and easy. The mushrooms can also be assembled ahead of time and kept in the refrigerator until you are ready to heat them up and serve.
- 1 package mushrooms (such as baby portobello)
- 2 to 3 cups dry Marsala wine
- 1/4 cup breadcrumbs (homemade, panko, or plain)
- 1/4 cup whole milk
- 2 tablespoons cream cheese (softened)
- 1/4 cup grated Pecorino Romano cheese (plus extra for garnish)
- 2 tablespoons chopped Italian, flat-leaf parsley (plus extra for garnish)
- 1 teaspoon salt
- 1 teaspoon pepper
- 3 cloves garlic (minced)
- 1 small yellow onion (finely diced)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 pound ground sweet Italian sausage
Gather the ingredients.
Clean the mushrooms thoroughly and remove the stems. Set the stems aside for later.
Fill a bowl or large plastic bag with the marsala wine. Add the mushroom caps and cover or seal. Place in the refrigerator for at least 4 hours or overnight.
Chop the mushroom stems and place in a bowl along with the breadcrumbs. Cover this mixture with the milk and cream cheese. Let it sit for 5 minutes.
Add the grated cheese, chopped parsley, salt, pepper, garlic, onion, and garlic and onion powders. Stir to combine. Add the Italian sausage and combine thoroughly, until all of the meat is evenly distributed.
Preheat the oven to 400 F.
Remove the mushroom caps from the refrigerator and take them out of the wine. Place the caps on a cooling rack over a baking sheet. This recipe makes overstuffed mushrooms, so scoop a generous amount of filling for each mushroom cap. Make a round ball of the meat mixture and place into the cavity of each cap. Arrange the mushrooms close together on the cooling rack to prevent them from falling over.
Bake for 25 minutes, until golden brown. Top with a sprinkling of grated Romano cheese and chopped parsley, if desired.
Cooking the mushrooms on a wire rack allows for the liquid to drain off a bit so the mushrooms will not become soggy.