3/4 pound sausage of your choice, removed from casing
6 scallions, white and green parts, minced
2 garlic cloves, minced
2/3 cup Stove Top stuffing
5 oz marscapone cheese
1/3 cup freshly grated Parmesan
2 1/2 Tbsp minced fresh parsley
salt and freshly ground black pepper
Instructions
Preheat oven to 325. Remove the stems from the mushrooms and chop them finely. Set aside. Place the mushroom caps in a shallow l and toss with 3 Tbsp of the olive oil. Set aside.
Heat the remaining 2 Tbsp 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 Stove Top, stirring to combine evenly with all the other ingredients. Finally, swirl in the marscapone 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 for approximately 45 minutes, until the stuffing is browned and crusty.
Originally Submitted
12/13/2011
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