Italian sausage stuffed Portabella mushrooms are hearty and delicious. Portabella mushrooms are so versatile and can be stuffed with all kinds of fillings. It’s Italian sausage stuffing was originally for a summer squash recipe but turns out it’s absolutely scrumptious with the mushrooms.
What you need to make Italian Sausage Stuffed Portabella Mushrooms:
Produce:
- 6 large portabella mushrooms
- 1 onion, finely chopped
- 1 bell pepper diced
- 4 cloves garlic crushed
Meet:
- 2 links of Italian sausage (hot or sweet)
Dairy:
- 1 egg
- ½ C parmesan cheese
- ½ C shredding cheese (Mexican mix or low moisture mozzarella)
Pantry:
- ½ C panko bread crumbs
- 1 teaspoon oregano
- ½ teaspoon cumin
- ¼ teaspoon red pepper flakes
- ¼ teaspoon fresh ground pepper
How to make Italian sausage stuffed portabella mushrooms:
Start by cooking the sausage in a nonstick frying pan. Cut the casings off two links of Italian sausage and use your fingers or a spatula to break them up into small crumbles in the frying pan. Sauté on medium heat until they are lightly browned, about 6 to 7 minutes. Remove the sausage from the frying pan and place it on a paper towel-lined plate.
At this point preheat the oven to 350 degrees.
Next, sauté the finely chopped onions, crushed garlic, and diced bell pepper in the drippings from the sausage. Lower the heat to a low medium and cook until the onions are translucent and the peppers have softened about 5 to 6 minutes.
Next, add the oregano, cumin, and red pepper flakes to the pan and mix thoroughly with the onions and peppers. Sauté for two minutes to bring out the flavors of the spices.
Place the sausage, peppers, and onions mixture into a medium size bowl. Mix in the breadcrumbs, shredded cheese, parmesan cheese, and egg, and set the mixture aside.
Line a cookie sheet with tin foil or parchment paper for easier cleanup. Place the mushrooms on the cookie sheet (without the filling) and bake for 20 minutes. Remove from the oven; leave the oven on.
Next, scoop the sausage mixture into the wells of the mushroom. You could use two spoonfuls each to do this.
Return the cookie sheet to the oven and bake for 15-20 more minutes.
These stuffed mushrooms are delicious as a side with grilled chicken or shrimp and they’re hearty enough to stand as the centerpiece of the meal. You can serve it over a bed of greens for a veggie-packed meal or they are delicious over a bit of pasta with tomato sauce. Try pairing it with sauteed butter beans and farro with blister tomatoes and pesto.
I love having these in the refrigerator for quick lunches when I just zap it in the microwave and eat them on their own.
I have enjoyed these up to 3 days later. Just make sure it’s in a tightly sealed plastic bag or Tupperware.
A note about the cheese:
You want to use both Parmesan cheese and some kind of shredded cheese. I usually have both on hand--a nice brick of Parmesan Reggiano and the cheaper crumbled cheese in the refrigerator. For this recipe, I find that the crumbled parm works just fine to add that salty nutty flavor, so I save the nice parm for other dishes.
I have used both shredded low moisture mozzarella and cheddar Colby Jack (“Mexican cheese mix”) shredded cheese. They’re both good and I actually like the Mexican cheese mix the best, but don’t be afraid to experiment and just use what’s in your house.
If you like this recipe check this Italian Sausage Stuffed Summer Squash. It's made with the same stuffing which pairs great with the summer squash or zucchini.
What to Serve with Stuffed Portabella Mushrooms
Italian Sausage Stuffed Portabella Mushrooms are a complete meal in themselves, but you can serve them with a side salad or some crusty bread to make it even more filling. You can also pair them with a light soup or over homemade tomato sauce.
More Stuffed Vegetables
If you enjoyed a recipe for Italian Sausage Stuffed Portabella Mushrooms, there are many other similar dishes that you might also like. For example, lentil stuffed peppers are a vegetarian option that provides a similar texture and flavor profile. Polenta stuffed peppers offer a different twist, with a creamy and satisfying polenta filling. If you're looking for a southwestern flair, you might enjoy trying stuffed summer squash with a spicy black bean filling, or stuffed tomatoes with a similar flavor profile. For a heartier meal, Italian sausage stuffed with summer squash is a delicious option. Each of these recipes provides a unique twist on the classic stuffed pepper, and there's something for every taste preference.
If you’ve tried this Italian Sausage Stuffed Portabella Mushrooms recipe or any other recipe on BalancingBowls, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, and Pinterest to see more tasty meals and anything else I’m up to.
Recipe
Italian Sausage Stuffed Portabella Mushrooms
Ingredients
- 6 large portabella mushrooms
- 2 links of Italian sausage hot or sweet
- 1 onion finely chopped
- 1 bell pepper diced
- 4 cloves garlic crushed
- 1 egg
- ½ C parmesan cheese
- ½ C shredding cheese mexican mix or low moisture mozzarella
- ½ C panko bread crumbs
- 1 teaspoon oregano
- ½ teaspoon cumin
- ¼ teaspoon red pepper flakes
- ¼ teaspoon fresh ground pepper
Instructions
- Sauté on medium heat until they are lightly browned, about 6 to 7 minutes.
- Remove the sausage from the frying pan and place on a paper towel lined plate.
- Preheat the oven to 350 degrees.
- Sauté the finely chopped onions, crushed garlic and diced bell pepper in the drippings from the sausage.
- Lower the heat to a low medium and cook until the onions are translucent and the peppers have softened, about 5 to 6 minutes.
- Add the oregano, cumin, and red pepper flakes to the pan and mix thoroughly with the onions and peppers.
- Sauté for two minutes to bring out the flavors of the spices.
- Place the sausage, peppers and onions mixture into a medium size bowl.
- Mix in the breadcrumbs, shredded cheese, parmesan cheese and egg and set the mixture aside.
- Line a cookie sheet with tin foil or parchment paper for easier cleanup.
- Place the mushrooms on the cookie sheet (without the filling) and bake for 20 minutes.
- Remove from the oven; leave the oven on.
- Next, scoop the sausage mixture into the wells of the mushroom. You could use two spoonfuls each to do this.
- Return the cookie sheet and to the oven and bake for 15-20 more minutes.
Dave says
Made this recipe in regular sized mushrooms for an appetizer this weekend. They were a huge hit!