Heavenly Sausage Stuffed Mushrooms


Thanksgiving…check.  Christmas…check.
I have officially gobbled, wolfed, munched, chomped and devoured my way through the holiday season. Do I have any room left for New Year’s Eve? Of course! After that, I don’t plan on looking at another piece of roasted meat for quite a while!
I have to say, I am not a huge fan of New Year’s Eve. I don’t like rowdy crowds of drunken people and the song “ Auld Lang Syne” makes me cry. I don’t want to forget old acquaintance. I don’t like change. 
 I am not saying my aversion for the night got in the way of woopin’ it up in past years. I have certainly done my share of serious celebrating.  But now that our angels are here, the only count down that has taken place in our house is how long it takes from the time my head hits the pillow until the time I enter into la la land! I would have to classify the past four New Year’s Eves as seriously lame. Big Daddy and I haven’t even been able to make it to midnight!  I know! We are pathetic!
This year it is going to be different. The girls, age 2 and 4 are not draining quite as much energy from our exhausted bodies and they will hopefully be in bed before the ball drops (finger’s crossed). I have it all planned. I am hoping to sit back on the couch with my honey, a bottle of champagne, some munchies and On Demand!
I am thinking maybe some nachos, a few Buffalo wings and these really yummy sausage stuffed mushrooms. I might even splurge on my favorite, a bottle ( or two) of Veuve! Oh yeah!
If you are looking for a great recipe to help you ring in the New Year give this one a try!
I found these big beautiful babies at the market last week. They were huge. Start by removing just the stems. Don’t scoop any of the meat out of the mushroom.

Sausage Stuffed Mushrooms
  • 16 extra-large white mushrooms
  • 5 tablespoons good olive oil, divided
  • 2 1/2 tablespoons Marsala or sherry
  • 3/4 pound hot 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
  • 1/3 cup freshly grated Asiago Cheese
  • 2 1/2 tablespoons minced fresh parsley leaves
  • Salt and freshly ground black pepper

Chopped the stems and pour the Marsala and 2 tablespoons of olive oil over and stir lightly to coat. Set aside.
In a skillet heat the remaining olive oil and fry the sausage meat, chopping it up with a wooden spoon as it cooks. Cook until sausage meat is brown 10 minutes.

When the meat is brown add the mushroom stems and garlic. Cook until tender 4 minutes. Add the scallions, bread crumbs and mascarpone cheese. Stir gently until mascarpone melts. Take off the heat and add the Asiago cheese.
The mixture will look a little oily from the sausage fat but don’t worry. You will need the moisture when baking the mushrooms.
Spoon the mixture into each of the mushrooms and place on a sheet pan covered with parchment paper.
By the way…small detour…I LOVE parchment paper. Even if a recipe doesn’t call for a greased sheet or lined pan I use parchment. It makes clean up so much easier. If I am baking something on a sheet pan that may drip (meatloaf) I line the sheet with parchment and then I don’t have to scrub the pan.
Another side note. The silver spoon you frequently see in the posts belonged to my Grandmother. It is an over sized tablespoon and I use it all the time. It is my most valued kitchen utensil. It is also the spoon my daughter Rose is holding in the banner for Kitchen Contessa!
Pour any of the left over fat onto the mushrooms! Don’t be shy!
Bake the mushrooms 350 degrees 40 minutes or until the mushrooms are tender when poked with the tip of a knife.
Happy New Year!

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