Baked Stuffed Mushrooms

These stuffed mushrooms are by far the best ones I’ve ever had.  To make them, I combined my mom’s recipe with the Barefoot Contessa’s recipe – the result was the ultimate baked stuffed mushroom.

INGREDIENTS

  • 2 links of sausage (I used one sweet and one hot), removed from the casing
  • Approximately 25 large stuffing mushrooms
  • 1 bunch of scallions (about 8 chutes), finely chopped
  • 3 cloves of garlic, pressed
  • 2/3 cup crushed Ritz crackers (1/2 of a sleeve)
  • 1/3 cup panko breadcrumbs
  • 1/3 cup powdered parmesan cheese
  • 2 tbsp of butter
  • 5 oz. mascarpone cheese
  • 5 tbsp olive oil
  • 3 tbsp Marsala wine
  • Salt and pepper to taste

HOW TO MAKE IT

  • Clean the mushrooms and remove all of the stems
  • Place the mushroom caps in a shallow bowl and toss with 3 tbsp of olive oil and 3 tbsp of Marsala wine – set aside
  • Finely chop all of the mushroom stems and set aside
  • In a large saute pan, heat the remaining 2 tbsp of olive oil and saute the loose sausage meat – make sure you keep separating the meat with a spoon so it doesn’t clump together
  • Once the sausage is browned, add in the chopped mushroom stems and 2 tbsp of butter and saute until the mushrooms have given off their liquid and they’re tender
  • Add in the scallions and saute for a few minutes
  • Add in the pressed garlic and saute for an additional minute or so
  • Stir in the Ritz cracker crumbs and panko breadcrumbs and thoroughly coat them with the mixture
  • Add in the mascarpone cheese and stir until the mixture is creamy (if you want a drier consistency, feel free to add in more panko)
  • Lastly, off the heat, stir in the parmesan cheese
  • Now, you’re ready to stuff your mushrooms!
  • Stuff each mushroom with a heaping amount of stuffing
  • Snugly line up your stuffed mushrooms in a baking dish
  • Bake at 325°F for 50 minutes or until the mushrooms are tender and the tops are browned
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Classic Stuffing

This stuffing recipe is savory and delicious.  I’m going to be testing out some new stuffing recipes leading up to Thanksgiving, but this one is an old favorite.

INGREDIENTS

  • 2 links of sausage, removed from the casing
  • 2 – 8 oz. containers of mushrooms (porcini, cremini or shitake), finely chopped
  • 1 bunch of scallions, finely chopped
  • 1 bunch of celery, finely chopped
  • 1 stick of butter (Optional: 1 more stick for mixing with the stuffing)
  • 2 eggs, beaten
  • 4 cups chicken broth (1 store-bought carton)
  • 1 bag of Pepperidge Farm Cornbread Stuffing
  • 1 bag of Pepperidge Farm Herbed Stuffing

HOW TO MAKE IT

  • Melt 1 stick of butter in a large saute pan and add in the chopped mushrooms, scallions, celery
  • Add in the loose sausage meat and saute with the vegetables
  • Saute the vegetables and sausage until the meat is cooked and the vegetables are tender
  • In a large bowl, mix the two bags of stuffing with the two eggs
  • Fold in the sauteed vegetables and sausage
  • Pour in 2 – 3 cups of chicken broth (Optional: 1 stick of melted butter in place of some broth)
    • You basically want to get this mixture to a very moist consistency, but not too wet
  • Butter the glass dish you’re going to bake it in and pack the stuffing into the dish
  • Pour some chicken broth on top or put small chunks of melted butter on top
  • Bake at 350° F for 45 mins covered – uncover and broil on low for an additional 5 minutes or until the top is golden and crispy
    • This dish freezes really well – so you can make it ahead of time (don’t bake it) and defrost it when you need it!

Modern Beef Wellington

These individual portions are perfect for a small dinner party.  You can make this ahead of time and just pop them in the oven when you’re ready!

INGREDIENTS

  • 4 – 6 oz. filet mignons
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp olive oil
  • Boursin cheese
  • 2 sheets Pepperidge Farm frozen puff pastry (thawed, but still cold)
  • Mushroom Duxelles*
  • Egg wash: 1 large egg beaten with 1 tbsp water
*MUSHROOM DUXELLES
    • 1 tbsp butter
    • 2 tbsp shallots, chopped
    • 1/2 tsp garlic, pressed
    • 10 oz. button mushrooms, finely chopped
    • 1/4 tsp salt
    • 1/8 tsp white pepper
    • 2  1/2 tbsp dry white wine (one you would drink)

HOW TO MAKE IT

  • Season both sides of each filet with 1/4 tsp salt and 1/8 tsp pepper
  • Heat the oil in a large frying pan over medium-high heat
  • Add the filets and sear for 30 seconds – 1 minute on each side (the cook time depends on the thickness of the steak – when using 1 in. thick filets, I cook them for 30 seconds per side to get medium rare).  Transfer to a plate and cool completely
  • Roll out one sheet of puff pastry on a lightly floured surface – cut it in half
  • Spread approximately 1 tbsp Boursin cheese on top of the filet, then top with 1/4 of the Mushroom Duxelles
  • Place the filet on the center of the puff pastry rectangle and pull one side of the the puff pastry over the top of the mushrooms.  Then pull the other side over the puff pastry you just pulled over.  Basically, you fold the pastry over the filet like you’re wrapping a package and press or pinch the edges to seal.  You’ll need to trim some dough off the sides because if it’s too thick, it won’t cook completely.
  • Place the packages on a baking sheet lined with parchment paper
  • Brush the egg wash over the tops and sides of each package and bake at 425°F until the pastry is golden brown – approximately 20 minutes for medium rare
MUSHROOM DUXELLES
    • Heat the butter in a medium frying pan over medium-high heat
    • Add the shallots and garlic and cook, stirring, for 30 seconds
    • Add the mushrooms, salt and pepper – reduce the heat to medium and cook, stirring until the mushrooms have given off their liquid and they’ve begun to caramelize (about 10-12 minutes)
    • Add the wine and cook on medium-high heat, stirring to deglaze the pan, until all of the liquid has evaporated
    • Remove from heat and let it cool before using