Time: 1 hour 30 min.
Complexity: easily
Servings: 6 - 8

The larger the caps of your chosen mushrooms, the more delicious filling they will hold. For the filling, minced raw Italian sausage, stripped of its casing, is fried separately with breadcrumbs, onions, finely chopped mushroom stems, Parmesan, and mascarpone cheese. This is then stuffed into the mushroom caps, marinated in Marsala red wine and olive oil. Everything is baked in the oven until the filling is crispy. A delicious appetizer for any occasion is ready.

Ingredients:

• 16 large champignons
• 5 tablespoons olive oil, divided
• 2.5 tbsp Marsala or sherry
• 350 g sweet Italian sausage without casings
• 6 green onions (white and green parts), chopped
• 2 cloves garlic, crushed
• 2/3 cup panko breadcrumbs
• 140 gr. mascarpone cheese
• 1/3 tbsp. grated parmesan
• 2.5 tbsp chopped parsley leaves

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

champignon mushrooms, kupaty (fried sausages), sherry, panko breadcrumbs, mascarpone cheese, Parmesan cheese

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Preparation:

Step 1
• Preheat oven to 160°C.
Step 2
• Trim the stems from the mushrooms and chop them finely. Place the caps in a shallow bowl and toss with 3 tablespoons of olive oil and wine.
Step 3
• Heat the remaining 2 tablespoons of olive oil in a medium skillet over medium heat. Add the sausage meat, breaking it up with the back of a wooden spoon. Cook for 8-10 minutes, stirring frequently, until completely browned.
Step 4
• Add the sliced ​​mushroom stems and cook for another 3 minutes. Add the onion and garlic and cook for another 2-3 minutes, stirring occasionally. Add the panko breadcrumbs, stirring to evenly combine with all the other ingredients. Finally, stir in the mascarpone and continue cooking until the cheese is melted and the mixture is creamy. Remove from the heat, stir in the Parmesan cheese, parsley, and salt and pepper to taste, then let cool slightly.
Step 5
• Fill each mushroom cap with a generous portion of the sausage mixture. Arrange them in a baking dish large enough to hold all the caps in a single layer. Bake for 50 minutes, until the filling is golden brown. Serve with a main course, such as baked turkey.

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