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.
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.
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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Carie Spence says
July 25, 2014 at 2:41 pmWe make ones like this. It’s the only way my husband will eat portobellas! Looks very yummy!
Caroline Barnes says
July 26, 2014 at 6:28 pmMen always need their meat!!!
Joanna Grzeszczak says
July 26, 2014 at 1:25 pmI need to make these , my hubby is such a fun of mushrooms 🙂 great recepie !
Caroline Barnes says
July 26, 2014 at 6:29 pmThanks! Try it, I’m sue he’ll love it.
MarKay says
July 27, 2014 at 6:38 pmI have to admit that I am not a huge mushroom fan.. but these look absolutely delicious and I would definitely try one!
Caroline Barnes says
July 28, 2014 at 7:19 pmYou would like it I’m sure!
Marie bloominghomestead says
July 29, 2014 at 3:29 amThese look delicious and I cannot wait to try it!
Anna Fitfunner says
July 31, 2014 at 2:20 pmYummy! 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).
Caroline Barnes says
August 1, 2014 at 12:06 amYour right Anna and what is great with this recipe is that you can add mores chopped veggies like green or red peppers.
Cindy says
April 15, 2016 at 8:34 pmWhat do you do with the olive oil??
Caroline Barnes says
April 15, 2016 at 8:56 pmThank 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!
Jennifer says
December 20, 2018 at 10:27 pmI 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.
Caroline Barnes says
January 5, 2019 at 12:22 pmThanks for the feedback Jennifer! So happy you family enjoyed it! I haven’t make it in a while! On my list for next weekend! 🙂