With a tantalizing blend of mild Italian sausage, creamy mascarpone, and balsamic vinegar you can enjoy gourmet perfection in our Stuffed Mushrooms recipe! Easy to make, visually stunning, and perfect for any occasion. Elevate your appetizer game this Thanksgiving, Christmas, and New Year’s Eve with this crowd-pleasing recipe.
Are you ready to elevate your appetizer game with a delectable dish that’s both easy to prepare and bursting with flavor?
Look no further than these Stuffed Mushrooms with Sausage and Cheese. This delightful recipe combines the earthy goodness of mushrooms with the savory kick of Italian sausage and the creamy richness of mascarpone and Parmesan cheese.
In this blog post, we’ll guide you through the simple steps to create this crowd-pleasing appetizer that’s perfect for any occasion.
Why You Would Love This Recipe for Stuffed Mushrooms with Sausage and Cheese
You’ll love this Stuffed Mushrooms with Sausage and Cheese recipe for its irresistible blend of savory Italian sausage, creamy mascarpone cheese, and depth of flavor from the balsamic vinegar. Easy to prepare, visually appealing, and with a perfect balance of textures, these mushrooms are a crowd-pleasing, make-ahead option that adds a touch of gourmet flair to any occasion.
This savory stuffed mushroom appetizer is especially best for Thanksgiving, Christmas or as you welcome the New Year!
Ingredients for Stuffed Mushrooms with Sausage and Cheese
- 24 extra-large white button mushrooms
- 4 Tbsp olive oil, divided
- 2 Tbsp balsamic vinegar
- ¾ lb mild Italian sausage
- 4 whole scallions, diced
- 1 Tbsp minced garlic
- ⅔ cup panko breadcrumbs
- 4 oz mascarpone cheese
- ⅓ cup Parmesan cheese
- ¼ tsp salt
- Optional: parsley for garnish
Step-by-step Instructions for Stuffed Mushrooms with Sausage and Cheese
- Preheat your oven to 350 degrees F.
- Using a spoon, carefully remove the stems from each mushroom.
- Place the mushrooms in a bowl and generously coat them with 3 Tbsp of olive oil and balsamic vinegar. Allow them to marinate while you prepare the filling.
- In a skillet over medium heat, add the remaining olive oil. Add sausage and cook for approximately 5-6 minutes. Add scallions and garlic to the sausage. Cook for an additional 1-2 minutes.
- Stir in the panko breadcrumbs and mascarpone cheese, ensuring the cheese softens and blends with the other ingredients. Quickly stir in the parmesan then transfer the mixture to a bowl.
- Place the mushroom caps on an 11 x 13 baking sheet. Generously stuff each cap with the sausage and cheese mixture.
- Bake in the preheated oven for 25-30 minutes or until the mushrooms are tender and the stuffing is golden brown.
FAQs (Frequently Asked Questions)
Can I prepare these stuffed mushrooms in advance? Absolutely! You can assemble the mushrooms ahead of time and refrigerate them. When ready to serve, simply bake as directed.
Can I use a different type of cheese? While mascarpone and Parmesan contribute to the unique flavor, feel free to experiment with other cheeses like cream cheese or mozzarella for a personal touch.
Are there any vegetarian alternatives? Yes, you can substitute the Italian sausage with a mix of sautéed vegetables or plant-based alternatives for a delicious vegetarian version.
These Stuffed Mushrooms with Sausage and Cheese are the perfect appetizer to impress your guests or satisfy your own cravings. The combination of savory sausage, creamy cheese, and the umami goodness of mushrooms makes this dish a winner every time. Try this recipe at your next gathering, and watch as these irresistible bites disappear from the serving platter. Your taste buds will thank you!
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Stuffed Mushrooms with Sausage and Cheese
Ingredients
- 24 extra-large white button mushrooms, see notes.
- 4 Tbsp olive oil, divided
- 2 Tbsp balsamic vinegar
- ¾ lb mild Italian sausage
- 4 whole scallions, diced
- 1 Tbsp minced garlic
- ⅔ cup panko breadcrumbs
- 4 oz mascarpone cheese
- ⅓ cup Parmesan cheese
- ¼ tsp salt
- Optional: parsley for garnish
Instructions
- Preheat your oven to 350 degrees F.
- Using a spoon, carefully remove the stems from each mushroom.
- Place the mushrooms in a bowl and generously coat them with 3 Tbsp of olive oil and balsamic vinegar. Allow them to marinate while you prepare the filling.
- In a skillet over medium heat, add the remaining olive oil. Add sausage and cook for approximately 5-6 minutes. Add scallions and garlic to the sausage. Cook for an additional 1-2 minutes.
- Stir in the panko breadcrumbs and mascarpone cheese, ensuring the cheese softens and blends with the other ingredients. Quickly stir in the parmesan then transfer the mixture to a bowl.
- Place the mushroom caps in an 11 x 13 baking sheet. Generously stuff each cap with the sausage and cheese mixture.
- Bake in the preheated oven for 25-30 minutes or until the mushrooms are tender and the stuffing is golden brown. Garnish with chopped parsley just before serving.
Notes
Nutrition
Last updated on June 11th, 2024 at 09:15 pm
