The larger the hats of the mushrooms you have selected, the more They fit a delicious filling. Separately fried for the filling minced raw Italian sausage without shell with the addition of breadcrumbs, onions, chopped mushroom legs, parmesan and mascarpone cheese. And then hats are filled with it champignons marinated in marsala red wine and olive oil. Everything is baked in the oven until the filling is crispy crust. An amazing appetizer for any occasion is ready. Share with друзьями: 
Time: 1 hour. 30 min. Difficulty: easy Servings: 6 – 8 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 16 large champignons
- 5 tbsp. l olive oil split
- 2.5 tbsp. l marsala or sherry
- 350 gr sweet italian sausage without shells
- 6 green onion feathers (white and green parts), shredded
- 2 cloves, minced garlic
- 2/3 Art. panko breadcrumbs
- 140 gr. mascarpone cheese
- 1/3 Art. grated parmesan
- 2.5 tbsp. l chopped parsley leaves
Recipes with similar ingredients: champignon mushrooms, kupat (sausages for frying), sherry, panko breadcrumbs, cheese mascarpone, parmesan cheese
Recipe preparation:
- Preheat the oven to 160 ° C.
- Cut the legs from the mushrooms and finely chop them. Put the hats mushrooms in a shallow bowl and mix with 3 tbsp. l olive oil and the wine.
- In a medium-sized frying pan over medium heat, heat the remaining 2 tbsp. l olive oil. Add the sausage stuffing, breaking it with the back of a wooden spoon. Toast the sausage from 8-10 minutes, stirring often, until it is completely browned.
- Add chopped mushroom legs and fry for another 3 minutes. Add onion and garlic and cook for another 2-3 minutes, periodically stirring. Add panko crackers, stirring, to evenly combine with all other ingredients. Finally intervene mascarpone and continue cooking until the cheese is melted and the mixture won’t get creamy. Remove from the stove, stir in the parmesan, parsley, salt and pepper to taste, cool a little.
- Fill each mushroom cap with a generous portion of the sausage mixture. Lay them out in a baking dish large enough so that everything hats lay in one layer. Bake for 50 minutes, until the filling is not covered with a golden brown. Serve with the main hot a dish, for example, with baked turkey.
