Description
Tender mushrooms stuffed with a wine-y sausage-mascarpone mixture. And CHEESE!
Ingredients
Scale
- 1–1/2 pounds cremini mushrooms, rinsed and stems removed (reserve stems and coarsely chop)
- Olive oil
- 1 small shallot, minced
- 2 garlic cloves, minced
- 1/2 pound Italian sausage, casings removed (if necessary)
- 1/4 cup dry white wine
- 4 ounces mascarpone cheese
- 1/3 cup (about 1–1/2 ounces) freshly ground Parmesan, divided
- 1/2 cup (2 ounces) low-moisture mozzarella, shredded
- 2 tablespoons minced fresh flat-leaf parsley
TOPPING:
- 2 tablespoons panko bread crumbs
- 2 tablespoons reserved Parmesan
Instructions
- Preheat the oven to 350°. Place a cooling rack inside a sheet pan large enough to hold it. Toss the mushroom caps with a little olive oil, salt and pepper. Place the caps, stem-side-down, on the cooling rack. Bake for 7 to 9 minutes, until the caps are just tender. Set aside to make the filling.
- In a large skillet, heat 1 to 2 tablespoons of olive oil over medium-high heat. Add the shallot, sprinkle with salt and sauté for about 1 minute, until slightly softened. Add the chopped mushroom stems and cook for an additional 3 to 4 minutes. Add the garlic and saute for 30 seconds to 1 minute, until fragrant. Reduce the heat to medium and add the sausage, using the back of your spoon to break it up into small pieces. Cook for about 8 minutes, until the sausage is cooked through and slightly crispy. Add the white wine and cook for an additional 1 minute, until the liquid is evaporated. Remove from the heat.
- In a large mixing bowl, add the mascarpone, 1 ounce Parmesan, and parsley. Add the sausage mixture, and stir to combine. Season to taste with salt and pepper. Generously fill each mushroom cap with the filling and place on the baking sheet.
- Combine the panko and reserved 1/2 ounce Parmesan in a small mixing bowl. Sprinkle on top of each mushroom. Drizzle with olive oil to help color.
- Preheat the broiler on high. Broil the mushrooms for 3 to 4 minutes, until the mushrooms are warmed through and the topping is golden brown. Allow to cool slightly and serve warm.
- Category: Appetizers