Stuffed Mushrooms

Happy New Year!

Last night, my boyfriend threw a New Year’s Eve Party! He isn’t exactly the best host, so I decided to bring some finger foods for everybody to snack on throughout the night. I decided to make stuffed mushrooms (mainly because I wanted to make them for Thanksgiving, and never got to..) and EVERYBODY loved them! Here’s the recipe!

(I used Ina Garten's Sausage-Stuffed Mushroom recipe)

You’ll need...

• 16 extra-large white mushrooms
• 5 tablespoons olive oil, divided
• 2 ½ tablespoons Marsala wine or medium sherry
• ¾ pound sweet Italian sausage, removed from the casings (I used Aidells Italian Style chicken sausage because it's gluten free)
• 6 scallions, white and green parts, minced
• 2 garlic cloves minced
• 2/3 cup panko crumbs (I used Glutino gluten free breadcrumbs, you could easily put some gluten free bread in a food processer and make your own)
• 5 ounces mascarpone cheese (I used reduced fat cream cheese)
• 1/3 cup grated Parmesan cheese
• 2 ½ tablespoons minced fresh parsley leaves
• Salt and freshly ground black pepper (I didn’t add any..)

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This is what you need to do…

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.

(I forgot to take a picture after it came out of the oven...imagine these with a browned top...yummm)

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.

These are so yummy! Everybody loved it! Make and take these next time you have to go to a party! Or when you’re feeling adventurous and want to make a yummy side dish for dinner!

Happy New Year!