This savory, cheesy Ina Garten Stuffed Mushrooms is made with sweet Italian sausage and mascarpone cheese and ready in 70 minutes. The filling bubbles over the edges of the tender caps as they brown in the hot oven. I always double the batch because they disappear so fast at parties.

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Why This Classic Works

I used to struggle with watery stuffed mushrooms until I tried this method. The secret is using high-heat roasting and a dense, flavor-packed filling that absorbs moisture. I learned that browning the sausage thoroughly before mixing prevents a greasy final result.

Using mascarpone instead of standard cream cheese makes the texture incredibly rich. The combination of sweet Italian sausage and sharp Parmesan cuts right through the creamy base without overpowering the earthiness of the mushroom caps.

Ina Garten Stuffed Mushrooms Ingredients

16 extra-large white mushrooms
3 tbsp olive oil
1/2 lb sweet Italian sausage, casings removed
1/2 cup chopped scallions
2 cloves garlic, minced
2/3 cup panko breadcrumbs
5 oz mascarpone cheese
1/3 cup freshly grated Parmesan cheese
2 tbsp fresh parsley, minced
1/2 tsp kosher salt
1/4 tsp black pepper

How To Make Ina Garten Stuffed Mushrooms

Prepare The Mushrooms: Preheat oven to 325°F. Remove mushroom stems and chop them finely. Toss the caps in 1 tablespoon of olive oil.
Cook The Sausage: Heat the remaining olive oil in a skillet over medium heat. Add the sausage and cook for 8 minutes until browned, breaking it up with a wooden spoon.
Sauté Aromatics: Stir in the chopped mushroom stems and cook for 3 more minutes. Add the scallions and garlic, cooking for another 2 minutes.
Mix The Filling: Off the heat, stir in the panko breadcrumbs, mascarpone, Parmesan, parsley, salt, and pepper until fully combined.
Stuff And Bake: Fill each mushroom cap generously with the sausage mixture. Bake for 50 minutes until the filling is browned and crusty.

Recipe Tips

Clean gently: Wipe mushrooms with a damp paper towel instead of washing them to prevent them from getting soggy.
Check the sizing: Try to buy mushrooms that are uniform in size so they cook evenly in the oven.
Cool before serving: Let them rest for 5 minutes after baking so the molten cheese filling sets slightly.

What To Serve With Stuffed Mushrooms

These rich bites pair beautifully with a crisp green salad tossed in a sharp vinaigrette. You can also serve them alongside a roasted beef tenderloin or a simple roast chicken for a complete holiday meal.

How To Store

Keep leftover mushrooms in an airtight container in the fridge for up to 3 days. Reheat them in a 350°F oven for 10 minutes to restore the crispy top. I do not recommend freezing them as the mushrooms become mushy when thawed.

FAQs

Can I use cremini mushrooms?

Yes, cremini or baby bella mushrooms work perfectly. They offer a slightly deeper, more robust flavor than standard white button mushrooms.

Can I make these ahead of time?

You can prepare the filling and stuff the mushrooms a full day in advance. Keep them covered tightly in the fridge until you are ready to bake.

What can I substitute for mascarpone?

If you cannot find mascarpone, full-fat cream cheese blended with a splash of heavy cream is a good alternative. It mimics the high fat content and spreadable texture.

Nutrition

Calories: 185 kcal
Total Fat: 15g
Saturated Fat: 6g
Cholesterol: 35mg
Sodium: 320mg
Total Carbohydrate: 5g
Protein: 7g

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