Manly Man Marsala Stuffed Mushrooms

Why You’ll Love This Recipe

I like this recipe because it transforms simple mushrooms into something special. The Italian sausage adds spice and depth, the Marsala wine gives a touch of sweetness, and the creamy filling makes everything indulgent. I also love that these stuffed mushrooms can be prepared ahead and baked just before serving.

Ingredients

1 pkg large white mushrooms about 10-12
1/2 pound crumbled Italian sausage
1/2 sweet onion chopped
2 cloves garlic minced
1 tablespoon Worcestershire
8 tablespoons Marsala Wine
3 tablespoons melted butter
4 tablespoons Extra Virgin Olive Oil
1/2 cup panko bread crumbs
4 ounces Philadelphia Italian Herb Cooking Creme or substitute 4 ounces cubed Philadelphia Cream Cheese and 1 teaspoon Italian seasoning
1 salt/pepper to taste
parsley to garnish optional

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I preheat my oven to 375°F (190°C).
2. I clean the mushrooms, remove the stems, and set the caps aside. I finely chop the stems.
3. In a skillet, I heat olive oil and cook the sausage until browned.
4. I add the onion, garlic, and chopped mushroom stems, cooking until softened.
5. I stir in the Worcestershire sauce and Marsala wine, letting the mixture simmer until most of the liquid is reduced.
6. I remove from the heat and mix in the cooking creme (or cream cheese with Italian seasoning), then season with salt and pepper.
7. I stir in half of the panko breadcrumbs for texture.
8. I brush the mushroom caps with melted butter and place them on a baking sheet.
9. I fill each cap generously with the sausage mixture.
10. I sprinkle the remaining breadcrumbs on top.
11. I bake for 18–20 minutes, until the tops are golden brown and the mushrooms are tender.
12. I garnish with parsley before serving.

Servings and Timing

This recipe makes about 10–12 stuffed mushrooms. It takes around 20 minutes to prepare and 20 minutes to bake, so I can have them ready in about 40 minutes.

Variations

Sometimes I swap Italian sausage for  ground beef for a different flavor. I’ve also added shredded mozzarella or Parmesan cheese to the filling for extra richness. For a lighter option, I use turkey sausage. If I want to make them vegetarian, I skip the sausage and double the mushroom stems and onions with some spinach or sun-dried tomatoes.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I place them in the oven at 350°F until warmed through, which keeps the tops crisp. For a quick option, I use the microwave, though the mushrooms get a little softer. These can also be assembled ahead, refrigerated, and baked just before serving.

FAQs

Can I make these stuffed mushrooms ahead of time?

Yes, I assemble them, cover, and refrigerate for up to 24 hours before baking.

Can I freeze stuffed mushrooms?

I don’t recommend freezing since the mushrooms release too much water after thawing.

What type of sausage works best?

I like mild or hot Italian sausage, but any crumbled sausage works well.

Do I need to cook the filling before stuffing the mushrooms?

Yes, cooking the sausage, onion, and garlic first ensures the flavors are developed and the filling is safe to eat.

Can I use portobello mushrooms instead of white mushrooms?

Yes, I use large portobello caps for a heartier, entrée-style version.

What can I substitute for Marsala wine?

I use sherry or a dry white wine if I don’t have Marsala on hand.

How do I keep the mushrooms from getting soggy?

I avoid overbaking and make sure to reduce the wine mixture so there isn’t excess liquid.

Can I add cheese to the topping?

Yes, Parmesan or mozzarella mixed with breadcrumbs makes a delicious topping.

Are these stuffed mushrooms spicy?

It depends on the sausage I use mild sausage keeps them savory, while hot sausage adds spice.

What can I serve with stuffed mushrooms?

I usually pair them with grilled meats, pasta, or a fresh salad.

Conclusion

These Manly Man Marsala Stuffed Mushrooms are one of my favorite appetizers because they’re bold, flavorful, and hearty enough to satisfy. I love the combination of sausage, wine, and creamy filling baked inside tender mushroom caps. They’re always a crowd-pleaser and a dish I come back to again and again.

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