Sausage-stuffed mushrooms from Barefoot Contessa How Easy Is That?: Fabulous Recipes & Easy Tips (page 184) by Ina Garten

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Notes about this recipe

  • Soulkitchenjen on August 11, 2025

    These were easy and delicious. I subbed cream cheese for the mascarpone and it added a nice tang. Definitely would make again.

  • anya_sf on July 21, 2019

    I made 1/2 the filling to fill 11 regular white mushroom caps, and there was a lot of extra (which I baked over fennel wedges - yum). Mushrooms got overbaked, probably because they were smaller. I thought they could actually use a tad more salt, but perhaps my sausage was less salty. Tasty.

  • Aggie92 on March 31, 2013

    I made this recipe with portobello mushrooms and served it as a main course. Delicious! The stuffing was enough for 6 large mushrooms. I did cut the salt in half and substitute cream cheese for the mascarpone. Instead of marinating the mushrooms in Marsala, I sprinkled each mushroom with a tablespoon of the wine before filling.

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