Aunt Nancy’s Sausage-Stuffed Mushrooms

Serves 6-8


  • 16 extra-large white mushrooms, caps and stems separated
  • 5 tablespoons good olive oil
  • 2 tablespoons Marsala wine
  • 3/4 pound sweet Italian sausage, casings removed
  • 3/4 cup minced scallions, white and green parts (6 scallions)
  • 2 teaspoons minced garlic (2 cloves)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2/3 cup panko
  • 5 ounces mascarpone or Philadelphia cream cheese
  • 1/3 cup freshly grated Parmesan cheese
  • 2 tablespoons minced fresh parsley


Preheat oven to 350.

In a large skillet over medium heat, add 2 tbsps and crumbled sausage together. Cook the sausage until completely browned. To the skillet, mix in the mushroom stems and cook for 2-3 minutes. Add the garlic and scallions. Season with salt and pepper. Cook for 3 minutes. Stir in the panko breadcrumbs and mix. Fold in the cream cheese until it has melted and the mixture has a creamy consistency. Stir in Parmesan and parsley. Let cool.

Fill each mushroom with the mixture. Bake for 50 minutes until browned.

SKU: MNC-301 Category:

Sign up to stay in the loop. Receive updates, access to exclusive deals, and more.