Barefoot Contessa’s Sausage-Stuffed Mushrooms | Barefoot Contessa: Cook Like a Pro

There's nothing worse than soggy stuffing on Thanksgiving! So instead of cooking the stuffing right inside the turkey, she's stuffing it into mushrooms! Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/3emqZBu The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Sausage-Stuffed Mushrooms RECIPE COURTESY OF INA GARTEN Level: Easy Total: 1 hr 30 min Prep: 15 min Cook: 1 hr 15 min Yield: 6 to 8 servings Ingredients 16 extra-large white mushrooms 5 tablespoons good olive oil, divided 2 1/2 tablespoons Marsala wine or medium sherry 3/4 pound sweet Italian sausage, removed from the casings 6 scallions, white and green parts, minced 2 garlic cloves minced 2/3 cup panko crumbs 5 ounces mascarpone cheese, preferably from Italy 1/3 cup freshly grated Parmesan 2 1/2 tablespoons minced fresh parsley leaves Salt and freshly ground black pepper Directions 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 for 50 minutes, until the stuffing is browned and crusty. https://www.instagram.com/inagarten/ https://www.facebook.com/InaGarten/ https://twitter.com/inagarten Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #InaGarten #BarefootContessa #FoodNetwork #SausageStuffedMushrooms Barefoot Contessa’s Sausage-Stuffed Mushrooms | Barefoot Contessa: Cook Like a Pro | Food Network https://youtu.be/tVMQNzLUKkY