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The earthy, rich flavors of classic chicken Marsala join forces with savory sausage stuffed mushrooms to create a truly memorable dish. Chicken Marsala Stuffed Mushrooms is both a taste and texture experience you won’t want to miss. Plus, they work great as both a rustic Italian appetizer or hearty, small-plate dinner.
I love Marsala everything, and chicken Marsala has always been one of my go-to comfort dishes.
So, I am always trying to think of new and delicious ways to incorporate its signature flavor in unique ways. (Have you seen my Cranberry Apple Sauce with Marsala wine, Fettuccine Chicken Marsala pasta and Spiral Ham with Marsala Glaze? All so good!)
And, I love looking at things in a different way, especially ingredients, recipes, cooking techniques, classic flavor combinations and regional dishes. (Which is exactly what my cookbook SOUPified is all about by the way!)
This Chicken Marsala Stuffed Mushroom recipe is a great example of both! Classic chicken Marsala ingredients and flavors are shifted slighted and combined in a differed format to make a new type of sausage stuffed mushroom appetizer.
We already know that dry Marsala wine + chicken and mushrooms is a proven, winning combination–its distinct nutty, caramel flavor and slight sweetness complement chicken’s mild taste and umami-rich, earthy mushrooms. So, switching out the usual Italian pork sausage in traditional stuffed mushroom recipes for Italian chicken sausage makes sense here.
Here, mushroom stems and shavings are sautéed in butter with dry Marsala wine and cream, then mixed with (raw) Italian chicken sausage, fontina and pecorino cheeses, day-old bread, crispy green onions and spices to make a highly flavorful stuffing for Marsala wine-marinated mushroom caps.
Yes, the mushroom caps are marinated in straight Marsala wine! It’s bold, and it’s the right thing to do.
Plus, because the chicken sausage goes into the stuffing raw and cooks along with the other ingredients in the oven, it adds to the overall juiciness of the finished dish! Mamma mia!
Not a fan of mushrooms? Try these Sausage Stuffed Artichoke Bottoms, Stuffed Long Hots and Baked Artichoke Hearts Oreganata recipes–all great alternative to classic stuffed mushrooms come holiday time.
The only way to truly understand how delicious these Chicken Marsala Stuffed Mushrooms are is to experience them yourself. Seriously.
I love including them as part of an antipasti display for holidays and get-togethers but also enjoy them as a main course with a big green salad. And they’re also a perfect finger food/hors d’oeuvre.
Plus these Italian stuffed mushrooms can 100% be prepped in advance which will help with party planning.
And, if you are so inclined, ditch the mushroom caps and turn the stuffing mixture into the most delicious chicken meatballs that you ever did have. I’m speaking from experience! Plus, these also make great appetizers! Mangia bene!
Table of Contents
Why You’ll Love This Recipe
- Classic Flavor, New Format! All the cozy, caramel-nutty flavor of chicken Marsala tucked into juicy, wine-marinated mushroom caps.
- Make-Ahead Friendly: Both the filling and the marinated caps (and even the stuffed mushrooms themselves) can be prepped a day ahead, making entertaining low stress.
- Juicy + Cheesy Perfection: Raw Italian chicken sausage bakes right inside the mushrooms, keeping every bite tender and flavorful.
- Versatile: Serve them hot as a rustic appetizer, at room temperature on an antipasti board, or use larger portobello mushrooms for a hearty main.
- Crowd–Pleasing and Elegant: Simple ingredients, restaurant-level flavor and an irresistible golden-brown top.
How to Make Chicken Marsala Stuffed Mushrooms
- STEM & PEEL MUSHROOMS: Use a dry paper towel to wipe away any dirt from the mushrooms. Then remove each mushroom stem and set aside.
- Then, while not 100% necessary, I suggest peeling away the inner gills and the outer skin of each mushroom. This will give you a whiter, cleaner-looking mushroom and a little more stuffing room in each mushroom cap.
- If you do this, add the skin and gills to the mushroom caps as they are edible.
- MARINATE MUSHROOM CAPS: Butter the bottom of a baking dish that’s large enough to hold all the mushroom caps. (Or, use 2!)
- Then, place the mushroom caps in the buttered dish top side down (cavity up).
- Pour a little Marsala wine into each mushroom cap and also on the bottom of the dish.
- Essentially you’re marinating the mushroom caps in straight marsala wine. The mushrooms should marinate for at least 1 hour and up to overnight (12 hours). The longer the better!
Pro-Tip
- The entire mushroom cap does not need to be immersed in wine. (That would be A LOT of wine!) Just make sure that each cap has some wine poured into it and the base of each mushroom cap is sitting in a little bit of wine.
- SAUTÉ MUSHROOM STEMS: While the mushroom caps are marinating, rough chop the mushroom caps and any mushroom skin/gills.
- Melt butter, then add chopped mushroom caps and sauté until most released liquid has evaporated.
- Add Marsala wine and deglaze, then simmer for 2-3 minutes.
- Next, add heavy cream and stir.
- Simmer briefly to reduce and thicken the liquid.
- Remove mixture from heat and let it cool slightly while you prepare the rest of the recipe.
Pro-Tip
Don’t reduce liquid (cream + wine) all the way as you will need this moisture in the stuffing. Reference photo below.
- MAKE MUSHROOM STUFFING: While the sautéed mushroom stems are cooling, prep remaining ingredients. Dice bread. Chop green onions. Shred cheese. Beat egg. Remove sausage from casings.
- Place one oven rack in the middle of the oven and preheat to 375˚F.
- Make the mushroom stuffing by combining the following ingredients in a bowl and mix well: chicken sausage, diced bread, shredded cheese, green onions, grated Pecorino cheese, egg, garlic powder, onion powder, black pepper and crushed red pepper and reserved sautéed mushroom caps with residual sauce.
- Let this mixture sit for at least 5-10 minutes to allow the flavors to meld.
Pro-Tip
Cook a small amount of the stuffing mixture after mixing as a taste test, just like when you make meatballs. Then, adjust seasonings if needed.
- STUFF & BAKE MUSHROOMS: Take mushroom caps one by one and use a small spoon to mound some stuffing into the cavity of each mushroom cap. Pile it high!
- Place stuffed mushroom cap back in the butter-rubbed baking dish and continue until all mushroom caps are stuffed.
- Then, drizzle a little olive oil onto the top of each stuffed mushroom.
- Transfer the stuffed mushrooms to oven.
- Bake, uncovered, for 30-40 minutes or until the tops are lightly browned and crispy and the stuffing has reached an internal temperature of 165˚F.
- Transfer the finished stuffed mushrooms to a serving platter while still hot and enjoy!
Pro-Tips
- Expect liquid to be released during the baking process and the mushrooms may be sitting in an oily liquid once they’re removed from the oven. But don’t worry–the mushrooms will not get soggy! This is normal.
- Remove the mushrooms from the liquid as soon as they come out of the oven and transfer them to a wire rack or sheet pan (or directly to a serving platter).
- You can certainly drizzle some of the residual liquid over the mushrooms if you prefer them juicier. Or, use this juice for soup!
More Antipasti Favorites
If you love these Italian stuffed mushrooms, check out these other recipes that make the best antipasti!
- Sausage Stuffed Artichoke Bottoms
- Roasted Mini Eggplant with Crispy Garlic and Herbs
- Sicilian Caponata with Roasted Vegetables
- Shrimp Oreganata in White Wine Lemon Butter
- Stuffed Baked Clams Oreganata with Lemon Garlic Breadcrumbs
- Sausage and Cheese Stuffed Long Hot Peppers
- Zuppa di Clams in Red Sauce
- Baked Artichoke Hearts with Lemon Breadcrumbs
- Zucchini Fritters with Lemon and Basil
A Note About the Marsala Wine
A fair amount of dry Marsala wine is used in these chicken sausage stuffed mushrooms in multiple steps–as a marinade for the mushroom caps, to deglaze the pan with the sautéed mushroom caps and in the baking dish with the stuffed mushrooms.
While some of the alcohol is cooked off/evaporated during the various cooking processes, not all of it is. So, use your judgment when serving the mushrooms.
Recipe Substitutions and Variations
- Mushrooms: I used large white mushrooms, but cremini would work as well. If you prefer more of an entrée feel, you can definitely make this recipe with portobello mushrooms as well. You may need additional filling in this case, fyi, and will also need to increase the baking time based on the size of the portobellos.
- More Aromatics: I used garlic and onion powders in the stuffing mixture to streamline the recipe a bit, but if you prefer, you can sauté some dice onions and chopped garlic along with the mushroom stems.
- Sausage: Prefer Italian pork or turkey sausage? Go for it! But I don’t recommend using unseasoned ground chicken here. While it will technically work, it will lack both the seasonings (taste) and (coarse) texture that chicken sausage has.
- Cheese: Either Grana Padano, Parmigiano-Reggiano or parmesan cheese can be used in place of pecorino.
- Sun-Dried Tomatoes (rehydrated or drained of any oil and chopped) would be a tasty addition to the mushroom stuffing.
- Simplify: Prefer a quicker recipe and want to streamline things? You can skip the marinating step. The overall Marsala flavor in the recipe will be less, but you will still have delicious chicken sausage stuffed mushrooms.
- Meatballs: Ditch the mushroom caps and turn the stuffing mixture into the most delicious chicken meatballs that you ever did have. I’m speaking from experience! They also make great appetizers!
TOP TIPS for Chicken Marsala Stuffed Mushrooms
- Mushrooms: Try to find large white mushrooms labeled “for stuffing” if possible.
- Also, I suggest peeling away the inner gills and the outer skin of each mushroom. This will give you a whiter, cleaner-looking mushroom and a little more stuffing room in each mushroom cap.
- Sausage: Prefer Italian pork or turkey sausage? Go for it!
- Bread: A light Italian or whole wheat bread works best in Italian stuffed mushrooms.
- Make In Advance: You can both marinate the mushrooms and make the mushroom stuffing up to one day in advance and hold them both in the refrigerator until ready to use.
- You can also stuff the mushrooms and hold them in the fridge for up to one day before baking. Be sure that they are covered with plastic wrap in the refrigerator. Then bake just before serving.
- Serving Suggestions: These Italian stuffed mushrooms make a perfect appetizer or first course. They are really so easy to eat, that you may want to make a double batch and freeze some! I also love these stuffed mushrooms as a side to soup or a salad.
- Have extra stuffing? Turn them into the tastiest chicken sausage meatballs that you’ve ever had! Just bake them on a parchment-lined baking sheet along with the mushrooms or pan-fry.
- To store leftovers (if you have any!), refrigerate them in an airtight container for up to 5 days or freeze them in a freezer container for up to 3 months. The mushrooms do not need to be completely thawed before reheating.
Love stuffed mushrooms? Check out my Crab and Mushroom Soup recipe, which is basically crab-stuffed mushrooms SOUPified with a signature cheesy breadcrumb topping.
Chicken Marsala Stuffed Mushrooms
Equipment
- Cheese grater (optional)
Ingredients
- 2 pounds white mushrooms for stuffing , (See Notes.)
- 1½-2 cups dry Marsala wine, divided
- 2 Tbsp butter, +more for greasing baking dish
- ½ cup heavy cream
- Pinch salt and black pepper
- 1 pound raw Italian chicken sausage, casings removed
- 2 cups small-diced day-old bread , (about 3 slices or so)
- 1 cup shredded fontina or mozzarella cheese , (3-4 ounces)
- 1 cup chopped green onions , (both white and green parts)
- 2 Tbsp grated Pecorino Romano cheese
- 1 large egg, beaten
- ½ tsp garlic powder or granulated garlic
- ½ tsp onion powder
- ¼ tsp ground black pepper
- ¼ tsp crushed red pepper
- Olive oil
Instructions
- Use a dry paper towel to wipe away any dirt from the mushrooms. Then remove each mushroom stem and set aside. Optional: While not necessary, I suggest peeling away the inner gills and the outer skin of each mushroom. This will give you a whiter, cleaner-looking mushroom and a little more stuffing room in each mushroom cap. If you do this, add the skin and gills to the mushroom caps as they are edible.(Please see the section above in the blog post for Step-By-Step instructions with photos.)2 pounds white mushrooms for stuffing
- PREP & MARINATE MUSHROOM CAPS:NOTE: If you prefer a quicker recipe and want to streamline things, you can skip the marinating step. The overall Marsala flavor in the recipe will be less, but you will still have a delicious stuffed mushroom.• Butter the bottom of a baking dish that’s large enough to hold all the mushroom caps. Use two dishes if necessary. You can also use a rimmed sheet pan.• Then, place the mushroom caps in the buttered dish top side down (cavity up).• Pour a little Marsala wine into each mushroom cap and also on the bottom of the dish. Use more or less wine as needed based on the size of your mushrooms and dish. (I used 1 cup here.) The entire mushroom cap does not need to be immersed in wine. (That would be A LOT of wine!) Just make sure that each cap has some wine poured into it and the base of each mushroom cap is sitting in a little bit of wine. (See photo above.)• Essentially you’re marinating the mushroom caps in straight Marsala wine. The mushrooms should marinate for at least 1 hour and up to overnight (12 hours). The longer the better!
- SAUTÉ MUSHROOM STEMS:• While the mushroom caps are marinating, rough chop the mushroom caps and any mushroom skin/gills.• Melt 2 Tbsp butter in a skillet over medium heat, then add the chopped mushroom caps and sauté until most released liquid has evaporated, stirring occasionally.• Add ½ cup Marsala wine and deglaze, scraping up any browned bits off the bottom of the pan.• Simmer for 2-3 minutes, then pour in the heavy cream and stir.• Season with a pinch of salt and black pepper.• Simmer briefly to reduce and thicken the liquid, but don’t reduce all the way as you will need this moisture in the stuffing. See photo above.• Remove mixture from heat and let it cool slightly while you prepare the rest of the recipe.½ cup heavy cream
- MAKE MUSHROOM STUFFING:• While the sautéed mushroom stems are cooling, gather and prep the remaining ingredients.• Place one oven rack in the middle of the oven. Preheat oven to 375˚F and use the convection setting if you have that available. • Make the mushroom stuffing by combining the following ingredients in a bowl and mix well: chicken sausage, diced bread, shredded cheese, green onions, grated Pecorino cheese, egg, garlic powder, onion powder, black pepper and crushed red pepper and reserved sautéed mushroom caps with residual sauce.o NOTE: The sausage is NOT pre-cooked. It will go into the stuffing raw and cook along with the other ingredients in the oven, adding to the stuffed mushrooms’ juiciness!• I highly suggest pan-frying a small amount of the stuffing mixture at this point as a taste test, just like when you make meatballs. Then, adjust seasonings if needed.• Let this mixture sit for at least 5-10 minutes to allow the flavors to meld.1 pound raw Italian chicken sausage, 2 cups small-diced day-old bread, 1 cup shredded fontina or mozzarella cheese, 1 cup chopped green onions, 2 Tbsp grated Pecorino Romano cheese, 1 large egg, ½ tsp garlic powder or granulated garlic, ½ tsp onion powder, ¼ tsp ground black pepper, ¼ tsp crushed red pepper
- STUFF & BAKE MUSHROOMS:• Once the mushroom caps have marinated enough time (at least one hour), give the stuffing another stir.• Then, take the caps one by one and use a small spoon to mound some stuffing into the cavity of each mushroom cap. Pile it high! (See photo above.) Place the stuffed mushroom cap back in the butter-rubbed baking dish.• Continue until all mushroom caps are stuffed. • There should still be some Marsala wine at the bottom of the baking dish from the marinade, but you can drizzle a couple more tablespoons in it if you still have some on hand. Pour just enough wine to cover the bottom of the dish.• Then, drizzle a little olive oil onto the top of each stuffed mushroom.• Transfer the stuffed mushrooms to the middle rack of a 375˚F preheated oven.• Bake, uncovered, for 30-40 minutes or until the tops are lightly browned and crispy and the stuffing has reached an internal temperature of 165˚F. The mushroom caps should be soft but still retain their shape.• (Baking times will vary based on the size of the mushroom caps and your oven. The large mushrooms that I made took 40 minutes in my electric oven.)• NOTE: Expect liquid to be released during the baking process and the mushrooms may be sitting in an oily liquid once they’re removed from the oven. (See photo above). But don’t worry–the mushrooms will not get soggy! This is normal. Remove the mushrooms from the liquid as soon as they come out of the oven and transfer them to a wire rack or sheet pan (or directly to serving platter).o You can certainly drizzle some of the residual liquid over the mushrooms if you prefer them juicier. Or, use this juice for soup!
- Transfer the finished stuffed mushrooms to a serving platter while still hot and enjoy! These stuffed mushrooms can also be served at room temperature. Buon Appetito!
Notes
- Depending on how many other dishes are on your menu, this recipe may serve more than 8 people, fyi. I also love enjoying these as an entree with a large green salad, believe it or not!
- I used basic white mushrooms that were on the large size and labeled “for stuffing”. Usually, I will get anywhere from 20 to 26 large stuffing mushrooms in 2 pounds. The larger the better for this recipe (but not as large as portobello mushrooms!). But, in the end, the mushroom size is not all that important. Smaller mushroom will give you smaller stuffed mushrooms and be a bit more work as you will have more to stuff; large mushrooms will yield larger stuffed mushrooms and you will have less to stuff. Smaller mushrooms may also take less time to cook.
- Cremini mushrooms will also work here.
- Since mushrooms are very porous and absorb liquid very easily, the best way to clean mushrooms is by using a dry paper towel to wipe away any dirt.
- Bread: A light Italian or whole wheat bread works best in this recipe.
- Make In Advance: You can both marinate the mushrooms and make the mushroom stuffing up to one day in advance and hold them both in the refrigerator until ready to use. You can also stuff the mushrooms and hold them in the fridge for up to one day before baking. Be sure that they are covered with plastic wrap in the refrigerator.
- NOTE: Cold ingredients will take a bit longer to cook than room temperature ingredients.
- Prefer Italian pork or turkey sausage? Go for it! But I don’t recommend using unseasoned ground chicken here. While it will technically work, it will lack both the seasonings (taste) and (coarse) texture that chicken sausage has.
- Cheese: Either Italian Fontina Val d’Aosta or domestic fontina cheese can be used here.
- It’s always best to shred cheese yourself to avoid the anti-caking agents that are added to pre-shredded cheeses. I always buy whole milk block mozzarella and then shred it myself on a box grater.
- Have extra stuffing? Turn them into the tastiest chicken sausage meatballs that you’ve ever had! Just bake them on a parchment-lined baking sheet along with the mushrooms or pan-fry.
- To store leftovers (if you have any!), refrigerate them in an airtight container for up to 5 days or freeze them in a freezer container for up to 3 months. The mushrooms do not need to be completely thawed before reheating. Reheat covered in a baking dish or on a rimmed baking sheet with a splash of water in a 350˚F oven until heated through, about 15 minutes or so.
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Love mushrooms? Check out these recipes: Deli-Style Marinated Mushrooms, Sausage, Mushrooms and Fennel, Pasta Boscaiola and Paglia e Fieno Pasta.
I can’t wait to make these again-soooo delicious!