Tuesday, December 29, 2009

Stuffed Mushrooms

It’s been quite a bit of time since I last posted for Barefoot Bloggers. Barefoot Bloggers are a community of bloggers that twice monthly make, taste, review and post about Ina Garten recipes. Michelle of Welcome to the Club selected this month’s recipe. Michelle picked Stuffed Mushrooms. I have been making stuffed mushroom for a long time so I decided to do my best to following Ina’s directions and break out of my comfort zone.
At first glace the recipe seems to have a lot of unnecessary fat added. I don’t “normally” add sausage or mascarpone cheese (Italian sour cream). I joined the Barefoot community to expand my cooking mind so… I basically stuck to the recipe.

My review? Well... I will go back to my regular recipe. I do think that Ina’s were delicious but I still think you can get the same flavor without all the extra calories. If you don’t mind the extra calories nor have a recipe you love, give these a try. They are Yummy!

Ina Garten recipe

Ingredients

Any changes I made will be in red.nocoupons

  • 16 extra-large white mushrooms (I used smaller mushrooms so the kids eat them easier)
  • 5 tablespoons good olive oil, divided
  • 2 1/2 tablespoons Marsala wine or medium sherry(I used Vigne Nuove Italian wine)
  • 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 50 minutes, until the stuffing is browned and crusty.

10 comments:

Claudia said...

Grand recipe - love stuffed mushrooms and love all your goodly ingredients. Happy New Year!

Jolita said...

That looks so tasty! The photo and r familythe recipe are just great! Hope you and your family are having great holidays! Merry Christmas and Wonderful New Year!

Catherine said...

This recipe sounds delicious! Hope you have a Happy & Blessed New Year!

Velva said...

Stuffed mushrooms are a classic. Stuffed mushrooms using an Ina Garten recipe...Over the top.

Happy New Year to you!!! Looking forward to enjoying your posts in 2010.

Debbie said...

Oh those mushrooms look so delicious. I love having stuffed mushrooms as an appetizer...they are one of the best! Have a wonderful New Year!

Anonymous said...

What useful topic

Anncoo said...

Happy New year and wishing you & your family all the best for the coming year.

petite nyonya said...

Happy New Year and best wishes to you and all at home!

comfycook said...

Stuffed mushrooms are delicious and these look like they are, even with the added fat content.

MrsLavendula said...

i absolutely love stuffed mushrooms! Happy new year!