I made this recipe without the cheese and breadcrumbs. It had a great flavor! Without the cheese the filling was quite loose, but it was wonderful anyway. Definitely worthy of serving to company. Don't skip the chestnuts or the Marsala wine, they really add to it.
Sausage & Chestnut Stuffed Mushroom Caps
Fall specialties, such as mushrooms, winter squash, greens, and chestnuts are great ingredients for autumn dishes. This recipe includes a method for baking the mushrooms first on their own to release the excess liquid. The filling includes chestnuts, sausage, and cheese. When buying mushrooms to stuff, make sure you buy them quite large because they will shrink a lot as they cook. Recipe from Deborah Mele, 2012, via DailyBuzz Food.
- 8 large mushrooms
- 6 tablespoon(s) olive oil, divided
- 3 Italian sausage links, removed from casings
- 1 small onion, peeled & finely diced
- 2 clove(s) garlic, peeled & minced
- 1/2 cup(s) canned or jarred chestnuts, finely chopped
- 1/2 cup(s) coarse fresh breadcrumbs
- 3 tablespoon(s) Marsala wine
- 1/2 teaspoon(s) chopped fresh thyme
- 1/2 teaspoon(s) chopped fresh rosemary
- Salt and pepper
- 1/4 cup(s) grated Pecorino cheese
- Topping: (Optional)
- 1/3 cup(s) additional grated Pecorino cheese
- Preheat oven to 375 degrees F.
- Remove the stalks from the mushrooms and wipe the caps with a damp cloth.
- Toss the caps with half the olive oil to lightly coat.
- Lay the caps open end down on a baking sheet and bake for 20 minutes, then turn over and cook for another 10 minutes.
- Remove from the oven and drain off any liquid.
- Trim the mushroom stalks, and dice finely and measure out 1/2 cup.
- In a heavy skillet, cook the sausage, breaking it up as it cooks with two forks.
- Add the chopped mushrooms, onions, garlic, and chestnuts and cook until the onion is soft.
- Add the marsala wine and cook until it is absorbed, then add the breadcrumbs, thyme and rosemary, and stir to mix well.
- Remove from the heat and stir in the cheese.
- Fill the mushroom caps, piling it into the cavity.
- If using the optional topping, sprinkle the cheese over the filling.
- Bake for another 15 or 20 minutes or until crisp and golden brown.
- Serve warm or at room temperature.
- To Make Ahead: You can prepare the mushrooms, stuff them and store them wrapped in plastic for 24 hours. Allow to come to room temperature, then bake as directed when needed.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
Only you will be able to view, print, and edit this note.Add Note