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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RIMMED HALF SHEET BAKING PAN:
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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
Vegetarian Stuffed Mushrooms
These Vegetarian Stuffed Mushrooms are the perfect way to start your meal. The appetizer is healthy, flavorful, and so easy to make. Stuffed with onions, garlic, chopped mushroom stems, and parmesan cheese, you’ll have everyone reaching for more.
Full Recipe:
Stuffed mushrooms are the perfect finger food appetizer. They’re so easy to make and so fun to eat! These stuffed mushrooms are a classic recipe that works for parties, date night, or just as a regular weeknight side dish.
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The ultimate holiday appetizer - creamy crab stuffed mushrooms
#shorts #crab #creamy #mushroom
Mushroom Duplex Recipe - Juicy & Crunchy Cafe Style Stuffed Mushrooms Starter - CookingShooking
Friends, today let's make MushroomDuplex Recipe which is a famous Cafe Style starter made with stuffed mushrooms - super crisp from out, juicy mushrooms in with a cheesy spicy stuffing!
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Ingredients:
Mushroom - 300g / 20 pieces
Water - 3 cups + more to boil
Salt - 1 heaped tsp to clean mushroom
Stuffing:
Oil - 1 tbsp
Onion - 1
Garlic - 4-5
Ginger - 1 inch
Capsicum - 1/2 medium size
Mushroom Stalks - 10
Salt - to season
Chat Masala - 1/2 tsp
Garam Masala - 1/4 tsp
Black Pepper Powder - 1/2 tsp
Red Chili Flakes - 1/2 tsp
Coriander Leaves - 1 tbsp
Cumin Powder - 1/2 tsp
Cheese - 50g
For Crunchiness:
Maida & Corn Starch - 3 heaped spoons each
Salt - to taste
Water - to make a batter
Bread Crumbs - 1 cup (mixed with 1 tbsp chili flakes)
Oil - to fry
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Microwave - (not good)
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How To Make Stuffed Mushrooms | Quick & Easy Low Carb Recipe
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Stuffed Mushrooms are a delicacy! They're extremely versatile, relatively healthy, and super quick and easy to make. Add this fantastic appetizer to your rotation and thank me later! Let's #MakeItHappen
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Shopping List:
12-18 mushrooms depending on size
2 tbsps butter
1/4 cup panko bread crumbs
4-8 oz pancetta (or thick cut bacon)
4 oz cream cheese
1/2 onion diced
2 tbs butter
1/2 cup shredded parmesan cheese
olive oil or avocado oil
salt, pepper, garlic, onion powder, red pepper flakes
2-3 tbsps diced parsley
Directions:
Preheat oven to 400 degrees.
Remove stems from mushroom caps and use a spoon to hallow them out a bit. Dice mushroom stems, green onion, yellow onion and chop bacon. Fry bacon or pancetta and set aside. Remove 1/2 of the excess grease and add in the veggies. Once the veggies are cooked, add to the cream cheese and pancetta. Mix everything until well incorporated. Spoon mixture into mushroom caps and top with parmesan cheese. Bake 12-15 minutes. Baste with melted butter half way through if desired.