I absolutely adore Ina Garten’s recipe for stuffing mushrooms. It’s a delightful dish that never fails to impress guests at dinner parties, and it has become a staple in my entertaining repertoire. Let me walk you through this delicious recipe and share some personal tips and tricks that I’ve picked up along the way.
Ingredients:
Before we dive into the cooking process, let’s take a look at the ingredients we’ll need for this delectable dish:
- 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
- 1/3 cup freshly grated Parmesan
- 2 1/2 tablespoons minced fresh parsley leaves
Instructions:
To start off, preheat the oven to 325°F and remove the stems from the mushrooms, setting them aside for later use. Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of olive oil and Marsala. Set aside and allow them to marinate for a little while.
Next, heat the remaining 2 tablespoons of olive oil in a medium skillet over medium heat. Add the sausage and cook for 8 to 10 minutes, crumbling it with a fork. Once the sausage is browned, transfer it to a bowl and add the minced mushroom stems to the same skillet. Cook for 5 minutes until the moisture is released, and the stems are tender. Add the scallions and garlic and cook for another 2 to 3 minutes.
Remove the skillet from the heat, stir in the panko crumbs, mascarpone, Parmesan, parsley, and cooked sausage. Mix everything together thoroughly and season with salt and pepper to taste.
Using a small spoon, fill each mushroom cap with the sausage mixture, piling it high. Arrange the mushrooms in a baking dish that has been lightly oiled. Bake for 50 minutes, until the stuffing is browned and crusty.
Personal Tips:
One of the key things I’ve learned from making this dish multiple times is to ensure the mushroom caps are thoroughly cleaned and dried before marinating them. This helps the mushrooms absorb the flavors better and ensures a more concentrated taste.
Additionally, I’ve found that using high-quality Italian sausage significantly elevates the overall flavor of the stuffing. It’s worth seeking out a good butcher to source the best sausage for this recipe.
Conclusion:
This ina garten stuffing mushroom recipe is a real crowd-pleaser and never fails to impress. The rich, savory flavors combined with the earthy mushrooms create a truly delightful appetizer or side dish. Whether it’s for a special occasion or just a cozy night in, these stuffed mushrooms are always a hit. Give this recipe a try, and I’m sure it will become a favorite in your home as well!