Stuffed Portobello Mushrooms (30 minutes!)

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When you want a satisfying, delicious, quickly For dinner, try these sausages Stuffed Portobello Mushrooms!not like mine Keto Stuffed Mushrooms With a creamy filling, this stuffed portobello mushroom recipe has meaty pepperoni marinara filling and pepper jack cheese flavor that’s more like mine Sausage Stuffed Zucchini Boats or Stuffed Banana Peppers.

Unlike many other stuffed mushroom recipes, these Portobello Stuffed Mushrooms aren’t just a finger food – they’re a filling and healthy dinner!They are also special to me because it is first healthy recipes I once Posted in Healthy Yum.

Ingredients and Substitutions

This section explains how to choose the best ingredients for stuffed portobello mushroom sausage, what each ingredient does in the recipe, and substitution options.For measurements see Recipe card below.

• portobello mushrooms – Look for portobello mushroom caps that are firm and have a smooth surface. This stuffed portobello mushroom recipe was originally developed with large mushrooms, but when I took these photos I only had medium mushrooms and they turned out great. They may be more or less depending on the size you use.If you want to turn it into a appetizeryou can use cremini mushrooms instead and adjust the baking time.
• olive oil – For brushing on mushrooms before grilling. You can use any heat-resistant oil, such as avocado oil.
• Italian sausage – Ground sausage adds a rich flavor to the stuffing, but you can substitute ground turkey, ground chicken, or ground beef.If you do this, I recommend adding 1-2 tsp italian seasoning Adds more flavor to the meat as these are not seasoned like sausage.
• grated cheese – I used pepper jack cheese for a spicy kick, but you can use mozzarella, cheddar, parmesan, or Monterey jack cheese for a milder flavor.
• italian tomato sauce – I like to do it myself Sugar-free Manala Sauce When I have time, but you can also use store bought ones.
• fresh basil – Add herb flavor to portobello stuffed mushrooms. Feel free to use other fresh herbs such as fresh parsley, thyme or oregano. You can also substitute 1 tablespoon dried basil for the 1/4 cup fresh basil in this recipe.
• garlic – Fresh garlic always tastes best, but you can use 1 tsp canned minced garlic To save time, or 1/4 teaspoon garlic powder If you don’t have any other type.
• sea ​​salt and black pepper – You can also add a pinch of crushed red pepper flakes if you want extra heat.

Variations: add onions or bell peppers!

I kept this stuffed portobello mushroom recipe simple with as few ingredients as possible, but the onions and bell peppers are a great addition to the filling. Before cooking the sausages, dice them and sauté them in olive oil. (Alternatively, you can mix the rest together caramelized onions If you have one. )

How to Make Stuffed Portobello Mushrooms

This section shows how to make Sausage Stuffed Portobello Mushrooms, with step-by-step photos and detailed information about the technique to help you visualize it.For full instructions, including quantities and temperatures, see Recipe card below.

1. Grilled Mushrooms. Line a Baking pan Cover with parchment paper, foil or Silicone pad. Remove the stems from the mushroom caps, place them on a baking sheet and brush with olive oil. Bake the portobello mushrooms right side up until tender.

Tip: No need to scrape the gills.

Some people like to scrape the gills off the mushrooms – you can do that if you prefer. I think they are delicious and definitely not worth the extra work to remove.

2. Brown the meat. Meanwhile, add the sausage to the pan and cook frying pan Heat over medium-high heat, stirring occasionally, until browned. (You can add oil to the pan if desired, but I don’t find it necessary since the sausage will release fat as it cooks.)
3. Make the filling. Reduce heat to medium. Add minced garlic and saute until fragrant. Add tomato paste, basil, sea salt, and black pepper and cook until hot.

4. Stuff in portobello mushrooms. Drain or drain excess liquid from mushroom caps. Fill portobellos with filling mixture. Top with chopped cheese.
5. Melt cheese. Grill the stuffed portobello mushrooms on the top rack until the cheese is melted and lightly browned.

More Stuffed Portobello Mushrooms Recipes

Want to change the sausage filling? It’s easy! Bake the mushrooms yourself as above. Then, make the filling (make sure it’s pre-cooked), top with cheese, and bake.

• spinach – Vegetarian main course, stuffed portobello mushrooms Spinach Artichokes dip, or simply spinach dip.You can also try using mine for fillings Spinach Stuffed Mushrooms A Mediterranean twist.
• chicken – what’s left fried chicken Place in mushrooms, top with cheese and bake.
• Crab – Crab Stuffed Portobello Mushrooms, made Hot Dip Crab, but instead of baking it in a baking dish, scoop it into the portobello mushroom caps. Add more cheese on top before baking.
• pizza – Stuff the mushrooms pizza sauce And your favorite pizza toppings!follow my recipe Portobello Mushroom Pizza.

Storage instructions

• Shop: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
• Meal Preparation: You can make the entire recipe ahead of time, or just make the filling ahead of time and pre-roast the mushrooms.
• Reheat: Place on a baking sheet and bake at 350 degrees F until hot.
• freeze: You can freeze stuffed portobello mushrooms before or after the final baking step. Either way, let them cool, place on a parchment-lined baking sheet, and freeze until solid. Then, transfer to an airtight container or zip-top bag and freeze for up to 3 months. You can bake it frozen at 350 degrees Fahrenheit, but it will bake faster if you defrost it in the refrigerator overnight.

What to Serve with Stuffed Portobello Mushrooms

These easy stuffed portobello mushrooms are a healthy meal on their own, so they don’t really need any side dishes.

If you want to add something, Italian style salad Nice balance of rich flavours.Try a simple Caprese Saladflavorful mediterranean salador a bowl of marinated Artichoke Salad.

You can also add vegetables e.g. Oven roasted asparagus or Air Fryer Brussels Sprouts.

Stuffed Portobello Mushrooms (30 minutes!)

Make this easy sausage stuffed portobello mushroom recipe with sausage marinara filling and melted cheese. Ready in just 30 minutes!

Prepare: 10 minute

chef: 20 minute

All: 30 minute

Serving size: 4 (Adjust according to recipe proportion)

Recipe Video

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instruct

Click on the time in the instructions below to start the kitchen timer while cooking.

1. Preheat oven to 375 degrees F (191 degrees C). Line a Baking pan Cover with parchment paper, foil or Silicone pad.

2. Remove stems from mushroom caps. Place them on the prepared baking sheet and brush with olive oil. Bake the mushrooms right side up, 15-20 minutesuntil softened.

3. Meanwhile, add the sausage to the pan and cook frying pan Heat over medium-high heat 8-10 minutes, stirring occasionally, until browned. (You can add oil to the pan if desired, but I don’t find it necessary since the sausage will release fat as it cooks.)

4. Reduce heat to medium.Add minced garlic and saute until fragrant 1 minute, until the fragrance comes out. Add tomato paste, basil, sea salt and black pepper. (Adjust the seasoning to taste based on the marinara sauce you use.) Cook another 2-3 minutesuntil hot.

5. Set the oven to the “Grill” setting. Drain or drain excess liquid from mushroom caps. Fill mushroom caps with sausage marinara mixture. Top with chopped cheese.Bake on top rack 2-3 minutesuntil cheese is melted and slightly browned.

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Recipe Notes

Serving size: 1 large stuffed portobello mushroom

nutrient content

Amount per serving. Serving sizes in recipe instructions above.

Calories Chapter 643

fat 54.3 grams

protein 26.9 grams

total carbohydrates 11.9 grams

net carbs 8.9 grams

fiber 3 grams

sugar 5.6 grams

Nutritional facts are provided as a courtesy. Have questions about calculations or why you’re getting different results?Please check out our nutrition policy.

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