Delicious Sausage-Stuffed Mushrooms for a Perfect Appetizer

Attention all foodies and aspiring chefs! There is a recipe that you absolutely must try – Sausage-Stuffed Mushrooms by Barefoot Contessa. This dish combines the delicate flavor of white mushrooms with the rich and savory taste of sweet Italian sausage, creating a mouth-watering explosion of flavors that will leave you craving for more.

So why should you try this recipe? Not only does it look impressive, but it’s also very easy to make – even for novice cooks. With just a few simple ingredients, you can create an appetizer that will impress your guests and leave them asking for your secret recipe.

As someone who has tasted this dish firsthand, I can assure you that it’s not only delicious but also satisfyingly filling. The sausage stuffing mixed with mascarpone cheese and seasonings are the perfect complement to the earthy flavor of the mushroom caps. Plus, the crispy panko breadcrumbs on top give these little bites just the right amount of crunch.

Barefoot Contessa’s Sausage-Stuffed Mushrooms is a recipe that has been adapted by many food bloggers and amateur chefs alike, and it’s no surprise why. This dish is a perfect appetizer for any occasion: parties, potlucks or even just as an afternoon snack.

So what are you waiting for? Head on over to your kitchen and start preparing these yummy appetizers now! Trust me; your guests will be feasting their eyes on these stuffed mushrooms in no time.

Why You’ll Love This Recipe

Sausage-Stuffed Mushrooms - Barefoot Contessa
Sausage-Stuffed Mushrooms – Barefoot Contessa

Indulge your taste buds with a delectable appetizer that will leave your guests begging for more. The sausage-stuffed mushrooms barefoot contessa recipe is a savory dish that strikes the perfect balance between flavors and textures, elevating any social gathering to a whole new level.

This recipe is sure to impress any food lover with its unique combination of fresh parsley leaves, parmesan cheese, mascarpone cheese, panko breadcrumbs, garlic cloves, scallions, marsala wine, and sherry wine. When baked together, the ingredients produce an irresistible aroma and rich flavor that will make your mouth water.

But what sets this dish apart is the star of the show – the sausage stuffing. The combination of sweet Italian sausage with creamy mascarpone cheese creates a perfect textural balance that is satisfying in every bite. One can also substitute cream cheese for mascarpone cheese if they so desire. Each mushroom cap coat renders to crispy as it captures all the delicious goodness inside.

Moreover, this recipe is versatile without losing its form. It can be served as an appetizer or stuffed into portobello mushrooms and served as a main course in itself. With easy substitutions like omitting the wine or using vegetable broth instead of chicken broth allows those who practice halal or vegetarian lifestyles to partake in this scrumptious delight.

Looking to serve up some yummy appetizers at your next social gathering? Feast your eyes on our secret Ina Garten aka The Barefoot Contessa fan recipe adapted especially for your Tastebuds! Impress your guests with this innovative Sausage-Stuffed Mushrooms

recipe and watch as their palates dance with delight. Trust us; after tasting this, they won’t wait until they’re hungry to feast their senses on these stuffed mushrooms again!

Ingredient List


  • 16 extra large white mushrooms caps and stems separated
  • 5 tablespoons olive oil divided
  • 2 1/2 tablespoons Marsala wine
  • 3/4 pound sweet Italian sausage, casings removed
  • Salt and freshly ground black pepper
  • 1/2 cup minced scallions, white and green parts
  • 2 garlic cloves minced
  • 2/3 cup panko breadcrumbs
  • 5 ounces mascarpone cheese, preferably Italian
  • 1/3 cup freshly grated Parmesan cheese
  • 2 1/2 tablespoons minced fresh parsley leaves

The ingredient list is short yet effective for creating the perfect Sausage-Stuffed Mushrooms. Before starting to cook these yummy appetizers, first make sure to gather all the ingredients in one place. Don’t forget to use good quality olive oil – five tablespoons divided should be enough for this recipe. The main ingredient of this dish, the sausage, needs to be sweet Italian, which needs to have its casing removed before cooking. The mix of bread crumbs and flavorful cheeses like mascarpone cheese and Parmesan cheese creates a perfect texture for the dish, while minced fresh parsley leaves can add a needed touch of freshness to the recipe.

The Recipe How-To

Preparing the Mushrooms

To begin, preheat your oven to 325°F (165°C). Clean the 16 extra-large white mushrooms thoroughly and remove the stems. Chop off any tough parts from the stems and finely chop them with 3 garlic cloves and 5 scallions. In a separate bowl, mix 1/2 cup freshly grated parmesan cheese, 1/2 cup panko breadcrumbs, 5 tablespoons olive oil (divided 2 1/2 tablespoons), and 1/4 cup finely chopped fresh parsley leaves until it becomes a moist mixture.

Next, take a sheet pan and brush it gently with olive oil. Arrange the mushroom caps with their hollow sides up on the sheet pan, separating them from the stems for later. Brush them lightly with more olive oil and sprinkle some salt over them.

Making the Filling

Heat one tablespoon of olive oil in a large pan over medium heat. Add the chopped mushroom stems, garlic cloves, scallions, and cook for approximately five minutes. Add in Italian sausage and continue cooking while stirring frequently to break the meat into crumbles. Cook until sausage is browned for about ten minutes then add marsala wine (or sherry wine) around 3/4 of a cup, letting it simmer for two to three more minutes.

Remove the mixture from heat once all their liquid evaporates. Mix in cream cheese, mascarpone cheese, and remaining Parmesan cheese (1/2 cup) in another bowl until it combines well. Add your cooked sausage mixture into this bowl, stir until evenly combined.

Stuffed Mushroom Assembly

Fill each mushroom cap with a spoonful or so of the sausage mixture to cover its hollow side entirely. Once completed with all sixteen mushrooms on your baking sheet into your oven for thirty-five minutes.

Take them out when they appear golden brown but be careful handling them as they are hot. Allow them to cool down before serving.

This recipe is ideal for an intimate gathering or an evening snack that is impressive yet easy to prepare at home.

Substitutions and Variations

Looking to switch up the traditional Sausage-Stuffed Mushrooms recipe? Fear not, there are a multitude of satisfying substitutions and variations that will elevate this dish to new heights.

One option is to swap the sweet Italian sausage for spicy Italian sausage, adding a zesty kick to your mushrooms. Looking for a vegetarian alternative? Switch out the meat entirely and stuff your mushrooms with a mixture of cream cheese, Parmesan cheese, garlic, and fresh herbs such as basil or rosemary.

For those looking to enhance the richness of this dish, try using mascarpone cheese as a substitute for Parmesan cheese. This will add a creamy texture to the stuffing mixture and create a sweet finish when paired with the savory sausage.

Additionally, consider incorporating different types of wine into your recipe. Sherry wine can provide a nutty flavor and bring depth to the dish, while Marsala wine adds aromatic sweetness. Don’t be afraid to experiment with other flavorful ingredients like sautéed onions or roasted red peppers to add extra dimensions of taste.

Whatever substitutions or variations you choose, don’t forget to enjoy the delicious final product – these Sausage-Stuffed Mushrooms are sure to impress any dinner guest.

Serving and Pairing

Once your sausage-stuffed mushrooms are out of the oven and ready to serve, you can expect a feast for both your eyes and your palate. These yummy appetizers are sure to delight and impress guests at any dinner party or gathering.

The mushroom caps are the perfect vessel for the savory filling of sweet Italian sausage, mascarpone cheese, and Parmesan cheese that’s blended together with garlic cloves, scallions, and fresh parsley leaves. The topping of crispy panko breadcrumbs adds just enough crunch to give a satisfying texture.

These stuffed mushrooms can be served as a standalone appetizer or paired with other dishes such as roasted vegetables or a stew. For a more casual event, try serving them alongside some beer or cider. If you want to go a bit more formal, opt for red wine like sherry wine or Marsala wine.

Whether you’re hosting an intimate dinner party or looking for the perfect appetizers for a larger gathering, these sausage-stuffed mushrooms will be sure to impress your guests. Experience the secret Ina Garten recipe yourself and enjoy your meal with loved ones at the lake-lure cottage kitchen!

Make-Ahead, Storing and Reheating

If you’re looking for a recipe that can be easily made ahead of time and reheated, then the Sausage-Stuffed Mushrooms recipe by Barefoot Contessa is the answer to your prayers. These stuffed mushrooms can be made up to one day in advance, making them perfect for entertaining guests or preparing for a special event.

To make them ahead of time, prepare the recipe as instructed until just before baking. Cover the dish with plastic wrap and refrigerate for up to 24 hours. When ready to serve, simply remove from the refrigerator and continue with the baking instructions.

If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. The mushrooms may lose some of their texture after being reheated, but they will still maintain their delicious flavor. To reheat, place the stuffed mushrooms on a baking sheet and bake in a preheated oven at 350°F (175°C) until heated through.

One great thing about this recipe is that it’s incredibly versatile. You can easily make substitutions or variations based on your personal preferences or dietary restrictions. For example, you could replace the sweet Italian sausage with a plant-based alternative or adjust the amount of cheese to make it vegan-friendly.

Overall, the Sausage-Stuffed Mushrooms by Barefoot Contessa are an excellent option for anyone looking for a flavorful and easy-to-prepare appetizer. Whether you’re serving them at a dinner party or enjoying them on your own, these tasty little bites are sure to be a crowd-pleaser.

Tips for Perfect Results

A delicious recipe is not complete without some tips to perfect it. Here are some tips for making the best sausage-stuffed mushrooms.

1. Sauté the mushrooms beforehand to remove any excess water. This will make the mushrooms firm and prevent a soggy filling.

2. Use a high-quality parmesan cheese for extra flavor, and combine it with mascarpone cheese or cream cheese to create a creamy filling.

3. Don’t overstuff the mushroom caps with the filling since they will expand while baking. Fill them up to ¾ of their capacity and add some extra filling on top before baking.

4. Baste the stuffed mushrooms with olive oil before baking to prevent their tops from drying out.

5. For an extra crispy topping, mix panko breadcrumbs with parmesan cheese and sprinkle over the mushrooms before baking.

6. Pair this appetizer with a glass of Marsala or Sherry wine for a perfect combination of flavors.

By following these tips, a plate of sausage-stuffed mushrooms will be the star of any party or gathering.


Before we conclude this article, let’s address some Frequently Asked Questions (FAQs) about the Sausage-Stuffed Mushrooms – Barefoot Contessa Recipe. This section will help you troubleshoot any issues you may encounter while preparing this dish, as well as provide additional tips and tricks to ensure your success in the kitchen. So, let’s dive in and answer some of your most pressing questions!

How do you get moisture out of mushrooms before stuffing?

If you want to minimize the amount of time spent preparing mushrooms for your next gathering, try prepping them ahead of time. One helpful tip is to prebake the mushroom caps with the cavity side down. This simple technique will encourage the mushrooms to release any excess liquid, which can be handy when you need to work more efficiently in the kitchen. Give it a try and see how it works for you!

Why did Olive Garden stop serving stuffed mushrooms?

A statement has been released stating that the stuffed mushrooms were deemed unfit and hazardous for their intended use. The restaurant in question is currently being contacted by KTVT for comment. This information was noted on March 20, 2019.

What goes good with stuffed mushrooms?

If you’re planning to serve Stuffed Mushrooms as a main dish, it’s always good to have some complementary sides on the table. Some classic options are cornbread, chicken parmesan, garlic bread, and mozzarella sticks – all of which pair well with the savory flavors of the mushrooms. However, if you’re looking for some healthier options, try serving a spinach salad, hard boiled eggs, jasmine rice, or green beans to balance out the meal. Don’t forget to also consider adding a sweet touch with some honey bread or onion.

Bottom Line

In conclusion, if you’re looking for a crowd-pleasing appetizer that combines savory and creamy flavors, look no further than Barefoot Contessa’s Sausage-Stuffed Mushrooms recipe. With its perfect blend of fresh parsley leaves, parmesan cheese, mascarpone cheese, and sweet Italian sausage, this dish is sure to impress your guests.

Not only is this recipe easy to make and highly customizable, but it can also be prepared ahead of time and stored for later use. It pairs well with a variety of wines like Marsala or sherry and complements an array of other appetizers.

So next time you’re planning a dinner party or hosting a gathering, consider making these delicious sausage-stuffed mushrooms. Your friends and family will thank you for introducing them to the secret Ina Garten recipe adapted by Barefoot Contessa. Trust me – this is one recipe that’s worth trying!

Sausage-Stuffed Mushrooms - Barefoot Contessa

Sausage-Stuffed Mushrooms - Barefoot Contessa Recipe

This is a GREAT addition to the holiday feast...or for anytime! They are crusty on top and juicy on the inside. The Panko crumbs give them a very nice crispness. You can use any type of sausage, mild or spicy, or mix them up. Try to get a good Italian Mascarpone cheese, I find it makes a difference. I also drizzle any leftover Marsala mixture over the top of the stuffing before adding to the shrooms. I may try shallots instead of the green onions, but it is DIVINE just as it is.This is adapted from FN- Barefoot Contessa. Hope you enjoy!
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Course: Appetizer
Cuisine: American
Keyword: < 4 Hours, Vegetable
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Calories: 299.1kcal


  • 16 extra-large white mushrooms
  • 5 tablespoons olive oil, divided
  • 2 1/2 tablespoons marsala wine or 1 medium sherry wine
  • 3/4 lb sweet Italian sausage, removed from the casings
  • 6 scallions, white and green parts, minced
  • 3 garlic cloves, minced
  • 2/3 cup panko breadcrumbs
  • 5 ounces mascarpone cheese, preferably from Italy
  • 1/3 cup freshly grated parmesan cheese
  • 2 1/2 tablespoons minced fresh parsley leaves
  • salt & freshly ground black pepper


  • 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 stuffing is browned and crusty about, 50 minutes. Enjoy!

Your own notes


Serving: 136g | Calories: 299.1kcal | Carbohydrates: 14.2g | Protein: 14.8g | Fat: 18.5g | Saturated Fat: 4.5g | Cholesterol: 21.9mg | Sodium: 503.9mg | Fiber: 1.5g | Sugar: 2.4g

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