Do It All Working Mom

Recipe

Sausage Stuffed Portobello Mushroom

 
Do It All Working Mom - Sausage Stuffed Portobello Mushroom
You absolutely have to try this Sausage Stuffed Portobello Mushroom recipe. My mouth is watering just by looking at this picture. This is a really easy to make recipe, and it’s so delicious, everyone will love it!
 
 
Ingredients
 
1 Portobello Mushroom per person
1 Sausage per person (either Italian, Polish, Toulouse).
2 tablespoons of extra virgin olive oil
Shallots (1/2 a shallot per Portobello)
Grated Mozzarella cheese (2 tablespoons per Portobello)
Salt  and pepper to taste
 
 
 Directions
 
1- Set your oven to 400 degrees.
2- Remove stems from Portobello’s and reserve.
3- Remove the black gills by scraping with a spoon.
 
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4- Place the mushrooms on a baking sheet lined with aluminium paper. Cook at 400 for 5 minutes. Remove portobello mushrooms from the oven and set aside.
5- Open the sausages and cook the sausage meat in a skillet on medium heat for about 4 minutes.
6- Finely shop the stems and shallots and add to sausage meat with the olive oil. Cook for another 4 minutes.

7- Add the sausage mixture to the portobello mushrooms. Cover with 2 tablespoons of mozzarella cheese.
8- Place in the oven until cheese is melted (about 5 minutes). Then set oven to broil until the cheese is golden brown.

 

I serve my Stuffed Portobello Mushrooms with rice and a green salad, but you can also serve them as an appetizer.

Enjoy!

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Comments

  1. We make ones like this. It’s the only way my husband will eat portobellas! Looks very yummy!

  2. I need to make these , my hubby is such a fun of mushrooms 🙂 great recepie !

  4. I have to admit that I am not a huge mushroom fan.. but these look absolutely delicious and I would definitely try one!

  6. Yummy! Precooking the stuffing is a really good idea — it never seems to cook up right without pre-cooking, unless it is mostly breadcrumbs (which is less healthy than meat and sauteed veggies).

    • Your right Anna and what is great with this recipe is that you can add mores chopped veggies like green or red peppers.

    • Thank you so much for letting me know. You need to add the olive oil with the mushroom stems and the shallots. I’ve corrected that in the recipe. Thanks again!

  8. I just made this for dinner with lots of skepticism from my mushroom avoiding family. They loved it! It was so easy to make I can’t wait to see if it reheats well for lunches.