The Barefoot Contessa does it again and Ina Garten Stuffed Mushrooms are perfectly stuffed and overstuffed with a delicious sausage cheese mix that will make them irresistible at your next dinner party.
To say that we entertain a lot is quite an understatement. I don’t know if it is because I enjoy cooking so much or it is because of our large extended families, but we seem to have some group coming over to eat at our house every month, sometimes even more often.
As I have learned to cook more varieties of recipes, I have a nice repertoire of tried and true recipes that I mix in with some new ones to keep things interesting. It shouldn’t surprise me that these Barefoot Contessa stuffed mushrooms are one of those top party foods I can always rely on to be enjoyed by our friends and families.
Recipe tips and FAQs
Love Ina’s recipes like I do? Here are some of my favorite Barefoot Contessa recipes:
The baby bella mushroom (also known as the cremini mushroom) is the best mushroom to use for stuffed mushrooms. They are large and make the perfect edible vessel for you to stuff with whatever you like. If you let baby bellas mature even more, they grow to the size of the large portabella mushroom.
There are several ways you can prepare stuffed mushrooms in advance. You can make the stuffing a day or two before the party and store it in the refrigerator until you are ready to stuff and bake them. You can also stuff the mushrooms, place them on a baking tray, cover with plastic wrap and refrigerate until you are ready to bake.
I do NOT suggest freezing these stuffed mushrooms PRIOR to baking as raw mushrooms do not hold their shape well during the freezing and thawing processes. But you CAN freeze these stuffed mushrooms AFTER they have baked and cooled. This works well if you end up with lots of party leftovers.
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Why this recipe is so awesome
There is something irresistible to me when it comes with stuffed mushrooms. Maybe it is because I adore mushrooms and then there are the incredible stuffing options to choose from.
Some stuffings are made with only raw ingredients, while others require some cooking before stuffing into the mushrooms. You can also bake eggs in portabella mushrooms to make mini low carb quiches to enjoy for brunch or breakfast.
You can go healthy with mushrooms stuffed with artichokes and quinoa or add a seafood touch like my crab stuffed mushrooms. These sausage stuffed mushrooms are PACKED with plenty of cheesy sausage stuffing.
Like any stuffed mushrooms, they make a great appetizer or snack. I even stuffed some large portobellos and ate them for lunch! These particular mushrooms are very satisfying and can fill you up nicely for lunch.
The extra touch of coating the mushroom caps with marsala wine and olive oil give the mushrooms great flavor. A tray of these babies are always eaten up at our parties, so they are definitely a crowd pleaser!
See my Sausage Stuffed Mushroom Web Story for a quick visual guide to making this recipe.
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- Baby portobello mushrooms: You want to look for big mushrooms that will hold a fair amount of stuffing. You can also use larger portobello mushrooms and make it a meal.
- Marsala wine: If you do not have marsala, use any white wine.
- Italian sausage: You can use pork or turkey sausage. Go with a mild sausage or choose to make it spicy.
- Green onions: You can also use some finely chopped onions or shallots.
- Garlic
- Mascarpone cheese: You can substitute this with cream cheese.
- Parmesan cheese: You can also use Romano or any hard Italian cheese blend.
- Parsley: Although fresh parsley is used in this recipe, you can use dried parsley.
- Pantry staples: extra virgin olive oil, panko bread crumbs, salt and pepper
1. Prep the mushrooms: Remove the stems from the mushrooms and chop them up. You will use them in the stuffing mixture so do not discard. Coat the mushroom caps with marsala wine and olive oil.
2. Make the stuffing: Cook the sausage until browned. Stir in the chopped mushroom stems, green onions and garlic. Stir in panko and mascarpone cheese. Once sausage mixture is creamy, remove from heat and mix in parmesan cheese, parsley, salt and pepper.
3. Stuff the mushrooms: Fill each mushroom generously with the sausage mixture. I like making a tall mound on each mushroom. Once stuffed, place on a baking sheet.
4. Bake: Bake the mushrooms at 325ºF for 50 minutes, or until the stuffing is browned.
Barefoot Contessa’s Sausage-Stuffed Mushrooms | Barefoot Contessa: Cook Like a Pro | Food Network
FAQ
Can mushrooms be prepared ahead of time?
How long do uncooked stuffed mushrooms last in the fridge?
Can you eat stuffed mushrooms the next day?
Can you make mushroom stuffing ahead of time?
“I buy the mushrooms fresh that day, then partially bake them upside down so most of the liquid falls out. You can make the stuffing ahead —freeze it, defrost it, and then reheat it in a pan,” says Rach. But, Rach would argue that it’s probably least complicated to make them the day of—plus, you wouldn’t have to worry about the moisture content.
How long should one take reishi mushrooms?
Taking reishi mushroom extract for a maximum of one year may be safe, but taking reishi powder for longer than one month can damage your liver.
Are Ina Garten Stuffed mushrooms good?
The Barefoot Contessa does it again and Ina Garten Stuffed Mushrooms are perfectly stuffed and overstuffed with a delicious sausage cheese mix that will make them irresistible at your next dinner party. To say that we entertain a lot is quite an understatement.
Can you cook Stuffed mushrooms upside down?
“The most important thing to remember is whenever you make stuffed mushrooms, bake them upside down first, let all the liquid drain out, then partially bake them at a very high temperature for a few minutes. Once that’s done, let them drain, save all that liquid and put it into the stuffing,” explains Rach. “Flip them over and then fill the caps.”