Barefoot Contessa’s Sausage-Stuffed Mushrooms | Barefoot Contessa: Cook Like a Pro | Food Network
There's nothing worse than soggy stuffing on Thanksgiving! So instead of cooking the stuffing right inside the turkey, she's stuffing it into mushrooms!
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.
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Sausage-Stuffed Mushrooms
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr 30 min
Prep: 15 min
Cook: 1 hr 15 min
Yield: 6 to 8 servings
Ingredients
16 extra-large white mushrooms
5 tablespoons good olive oil, divided
2 1/2 tablespoons Marsala wine or medium sherry
3/4 pound sweet 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, preferably from Italy
1/3 cup freshly grated Parmesan
2 1/2 tablespoons minced fresh parsley leaves
Salt and freshly ground black pepper
Directions
Preheat the oven to 325 degrees F.
Remove the stems from the mushrooms and chop them finely. Set aside. Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and Marsala. Set aside.
Heat the remaining 2 tablespoons 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 panko crumbs, stirring to combine evenly with all the other ingredients. Finally, swirl in the mascarpone 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 until the stuffing for 50 minutes, until the stuffing is browned and crusty.
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Barefoot Contessa’s Sausage-Stuffed Mushrooms | Barefoot Contessa: Cook Like a Pro | Food Network
Savory Sausage Stuffed Mushrooms Recipe : Season 5, Ep. 3 - Chef Julie Yoon
I can’t resist these Savory Sausage Stuffed Mushrooms and they're a classic for a reason. They’re juicy, hearty, and seriously satisfying...everything you want in a bite-sized bundle, and they’re perfect for Thanksgiving or any holiday party! This is EPISODE 3 (Our Thanksgiving Episode) of Bits + Pieces SEASON 5, and for this season, we’re focusing on scrumptious snacks! Thanks for watching, and stop by our blog to find the written recipe here:
Remember that no matter what season you’re in, to always CREATE + SHINE! Thanks so much for watching and I’ll see you next time!
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ABOUT US:
Hi! I’m Julie, a former fashion designer turned trained chef. I love sharing my easy original recipes with you, because food and teaching are my passions, but I’m also a busy mom to our son Lincoln now, so I like to film vlogs, thrift hauls, and product reviews when I can’t film our cooking show. My husband Joe is a former art director in advertising and now works as a graphic designer and visual media director. He and I created this channel together and try to always bring you the best creative, entertaining, and helpful videos that we can. We hope you subscribe and become part of our family. Welcome to our “Yoon-iverse!”
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#chefjulieyoon #stuffedmushrooms #Thanksgivingrecipes
Sausage Stuffed Mushrooms
A favorite for parties, Sausage Stuffed Mushrooms are always a hit with friends and family. Stuffed with sausage, cream cheese and seasonings, they can even be made in advance.
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INGREDIENTS
3 hot italian sausages casings removed
2 tablespoons chopped fresh oregano
3 large garlic cloves minced
4 ounces Spicy Sweet Red Peppers and 4 ounces of juice from the jar I used Delallo
1/2 teaspoon Worcestershire sauce
1 8- ounce package cream cheese
1 cup freshly grated parmesan cheese
3 tablespoons freshly chopped parsley
Salt and pepper
4 tablespoons olive oil
24 large mushrooms stemmed and gills removed
INSTRUCTIONS
Preheat oven to 350 degrees.
In a large skillet, saute the sausage over med-high heat until cooked through, breaking into small pieces with a fork. Add the oregano, garlic and red peppers continuing to cook for another minute. Using a slotted spoon, transfer the mixture to a large bowl.
Pour off and discard the fat. Return the sausage mixture to the warm pan with the heat off and add the red pepper juice, Worcestershire sauce, cream cheese, parmesan cheese, parsley, salt and pepper. Stir until thoroughly combined. Set aside and let the mixture cool slightly.
Coat a large baking dish with cooking spray and brush the inside of each mushroom with olive oil. Fill each mushroom with approximately 1 tablespoon of the filling and arrange the mushrooms, filling side up, in the baking dish.
Bake uncovered until mushrooms are tender and the filling is brown on top. Approximately 25 minutes.
Sausage Stuffed Mushrooms
Hosting a party and looking for a delicious and easy to make appetizer? Learn how to make Sausage Stuffed Mushrooms with Johnsonville® Italian Sausage.
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Sausage Stuffed Mushrooms
WHAT YOU NEED
48 large fresh mushrooms
1 pkg. (19 oz.) Johnsonville® Italian Mild Sausage Links
1/2 cup dry bread crumbs
1 pkg. (8 oz.) cream cheese, softened
2 Tbsp. fresh parsley, finely chopped
1 Tbsp. lemon juice
3 garlic cloves, minced
1/4 cup Parmesan cheese, grated
PREPARATION
Preheat oven to 400ºF.
Remove mushroom stems and discard; set caps aside.
Place mushroom caps on foil-lined baking sheets; set aside.
Remove sausage casings.
In a skillet, cook and crumble sausage over medium heat until no longer pink; drain.
Remove from heat. Stir in bread crumbs and set aside.
In a bowl, combine the cream cheese, parsley, lemon juice, and garlic until smooth.
Combine cream cheese mixture and sausage.
Fill each cap with sausage and cream cheese mixture.
Sprinkle with Parmesan cheese.
Bake for 14-16 minutes or until mushrooms are tender and lightly browned.
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For more great recipes and tips, visit
Laura Vitale's Stuffed Mushrooms
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How to Make Grilled Sausage Stuffed Mushrooms Recipe w/ Tina the Grilla Girl
Don’t settle for an average side dish! Tina the Grilla Girl shows you how regular ol' sausage stuffed mushrooms can be turned into something mindblowing when you try this recipe on a pellet grill. Put your Grilla to work for your next party, event, or holiday gathering.
#stuffedmushrooms #grillagrills #pelletgrills
Transcript:
Hey y'all, Grilla girl here! Today, it's a little sunny but there's a little bit of Christmas in the air because it's almost Thanksgiving! So we're gonna do stuffed mushrooms and they're gonna be stuffed with Italian sausage.
I'm gonna, for grilling sake, I'm gonna do one pound of really really big mushrooms so I went ahead and they're clean and I've taken the caps out, the stems out of the cap. So I've set those aside and I've put them in a pan that you know I love to spray with Pam so I've sprayed it with Pam or you can rub it with olive oil. And then we're gonna take one cup and you can use fresh if you want to but I usually use spinach that I've already pressed the water out of so you got 1 cup of chopped spinach. You can use cheater's garlic or you can chop fresh but I've got one teaspoon of garlic. I've got two tablespoons of fine chopped onions, make sure that they're fine chopped.
I've got a half a pound of Italian sausage, already ground. This is about the equivalent of two large links, but here where I live you can buy it by the pound so I'm using hot (sweet is just as good, if you know me well you know I like spicy). So we're just gonna basically just crumble this up all inside with the spinach, the onions, the garlic. Then I have four ounces (1/2 a cup) of breadcrumbs, seasoned breadcrumbs, any brand that you want. There we go! Then I have the same amount of Italian cheese. You can use your favorite brand in the refrigerator section, I'm using this. About 4 ounces. All right, so we're gonna just mix this up really really well, breaking up the spinach making sure it's a paste and when you get it all mixed up, we're gonna stuff it in each one of the cups.
I like to kind of heap on there. I mean really heap it, really like this. So you can see, they're all filled very high. I've got them ready to go in the Grilla which I've preheated to 400 degrees and I'm using oak pellets today because they have a really good neutral flavor. So I'm gonna put them in. I'm gonna check these in 30 minutes.
Okay y'all, the mushrooms are done! It's been 30 minutes at 400 and I know they're done cuz I've cooked these probably a hundred times! Let's get them out, let you see them! Let me zoom in here for y'all, don't those look good?!
Yum! I hope y'all enjoy them, they're delicious!
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