Sausage Stuffed Portobello Mushrooms recipes - Main course

Author: Millicent Brady  

Portabella mushrooms stuffed with a mixture of Italian sausage, finely chopped mushroom, onion, bell pepper and garlic then roasted in the oven until golden brown. Recipe courtesy of Tastes Lovely These tasty portobello mushrooms are stuffed with spicy sausage, vegetables, cheese and breadcrumbs making stuffed mushrooms hearty enough for a main course!

Sausage Stuffed Portabella Mushrooms

Sausage Stuffed Portabella Mushrooms
Portabella mushrooms stuffed with a mixture of Italian sausage, finely chopped mushroom, onion, bell pepper and garlic then roasted in the oven until golden brown. Leave off the optional panko breadcrumbs and it’s paleo, gluten free, low carb and Whole30! Recipe courtesy of Tastes Lovely
Provided by: Tastes Lovely
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 4 servings
Number of ingredients: 10
Ingredients:
  • 4 portabella mushrooms that are 5 inches in diameter, stems removed and saved, black grills scraped out with a spoon
  • 1 tablespoon olive oil
  • 2 pounds sweet Italian sausage, removed from the casing
  • 1 medium yellow onion
  • 1 red bell pepper, sliced in half, stem, ribs and seeds removed
  • 3 garlic cloves
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 cup packed fresh parsley, finely chopped
  • 1/2 cup panko bread crumbs (optional)
How to cook:
  1. Preheat oven to 350 degrees with the oven rack in the middle.
  2. Line a baking sheet with parchment paper, and add the portabella mushrooms with the opening up.
  3. Preheat a large skillet over medium high heat. Add the olive oil and the sausage, breaking the sausage up with a wooden spoon. Cook for 5 minutes until the sausage is no longer pink.
  4. While the sausage is cooking, add the mushroom stems, onion, bell pepper and garlic to a food processor. Pulse the vegetables until they are very finely chopped.
  5. Add the finely chopped vegetable mixture to the italian sausage. Season with the salt and pepper. Cook another 3 minutes until the vegetables have softened and the sausage is cooked all the way through.
  6. Remove the sausage mixture from the heat. Add in the parsley and stir.
  7. Spoon the sausage mixture into the portabella mushrooms. Top each portabella with 2 tablespoons panko bread crumbs, then drizzle with olive oil.
  8. Bake the stuffed mushrooms for 15 minutes until the mushrooms are tender. If necessary, turn your oven on broil to brown the panko bread crumbs for just 1-2 minutes.
  9. Serve warm.
Notes: Sausage Stuffed Portobello Mushrooms, Sausage Stuffed Portobello Mushrooms · Meat. 1 lb Italian poultry sausage, hot · Produce. 4 3.5 oz each) portobello mushrooms, large. 1 tbsp Basil, fresh.

Sausage Stuffed Portabella Mushrooms Recipe/ How to

This recipe is very easy to make.I didn't find the big portabella mushrooms so I used the Duration: 5:08

Sausage Stuffed Portobello Mushrooms

Sausage Stuffed Portobello Mushrooms
These tasty portobello mushrooms are stuffed with spicy sausage, vegetables, cheese and breadcrumbs making stuffed mushrooms hearty enough for a main course!
Provided by: Emily Bites
Total time: 45 minutes
Cook time: 30 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: American,Italian
Number of ingredients: 16
Ingredients:
  • 4 large (about 3.5 oz each) Portobello mushrooms
  • 2 teaspoons olive oil
  • 1 lb uncooked hot Italian poultry sausage (casings removed if necessary (can be chicken or turkey))
  • ¼ cup chopped onions
  • 3 garlic cloves (minced)
  • 1 ½ cups chopped fresh spinach
  • 6 grape tomatoes (chopped)
  • 1/3 cup unseasoned bread crumbs
  • 1/3 cup grated parmesan cheese
  • 1 tablespoons chopped fresh basil
  • 1 teaspoon fennel seed
  • 1 teaspoon dried oregano
  • ½ teaspoon dried parsley
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 egg white (beaten)
Nutrition:
  • Calories: 280 kcal
  • Serving Size: 1 serving
How to cook:
  1. Pre-heat the oven to 400. Line a rimmed baking sheet with aluminum foil and set aside.
  2. Cut or pull the stems off of each mushroom. Dice the stems until you have 1/3 cup diced. Reserve that 1/3 cup and discard the remaining stems. Use a spoon to scoop the dark “gills” out of the inside of each mushroom. Discard the gills and flip each mushroom over so that they are open side down/rounded cap side up. Use a pastry brush to lightly brush the tops of each mushroom with the olive oil. Then flip each mushroom so that the open cup faces up and place them on the prepared baking sheet. Set aside.
  3. Place the sausage in a large skillet or saute pan over medium heat and cook for a few minutes, breaking apart with a wooden spoon until the meat begins to brown a bit. Once the meat starts to break apart, add the onion and garlic and stir together. Continue to cook while breaking up meat and stirring regularly until sausage is cooked through and onions are softened. Add the 1/3 cup of diced mushroom stems you reserved in step 2 along with the fresh spinach and chopped tomatoes. Continue to cook for a couple more minutes until the spinach is wilted.
  4. Transfer the sausage mixture from the pan into a mixing bowl and add the bread crumbs, parmesan cheese, basil, fennel seed, oregano, parsley, salt, pepper and egg white. Stir together until well combined. Spoon the stuffing mixture evenly into each of the prepared mushroom caps from step 2. Place the baking sheet into the oven and bake for 15 minutes or until the stuffing is golden. Mushrooms will shrink back a bit. Serve warm.
Notes: Keto sausage stuffed portabella mushrooms on a sheet pan, These delicious keto stuffed mushrooms are filled with a flavorful marinara sausage filling. Such an easy low-carb dinner idea for any night

Keto Sausage Stuffed Portobello Mushrooms

Keto Sausage Stuffed Portobello Mushrooms
These keto stuffed mushrooms feature savory Italian sausage and tender veggies stuffed and roasted to perfection. The ultimate sausage stuffed portobello mushrooms!
Provided by: Natalie
Total time: 30 minutes
Cook time: 15 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: American,Italian
Number of ingredients: 10
Ingredients:
  • 4 portobello mushrooms that are 5" diameter (stems removed, black gills scraped out with a spoon)
  • 1 tablespoon olive oil
  • 1/2 medium yellow onion (finely chopped)
  • 1 red bell pepper (finely chopped)
  • 1 teaspoon kosher salt
  • 1 teaspoon pepper
  • 3 cloves of garlic (grated or finely minced)
  • 1 pound sweet italian sausage (removed from the casing if using links)
  • 1 10-ounce bag frozen cauliflower rice
  • 1/2 cup packed fresh parsley (finely chopped)
Nutrition:
  • Calories: 454 kcal
  • Fat: 39.3 g
  • Carbohydrate: 6.8 g
  • Fiber: 1.7 g
  • Protein: 19 g
  • Serving Size: 1 serving
How to cook:
  1. Preheat oven to 425ºF with the oven rack in the middle.
  2. Line a rimmed baking sheet with baking rack with parchment paper. Add on the portobello mushrooms with the opening UP. Drizzle with olive oil, salt + pepper. Roast for 15 minutes.
  3. While the mushrooms are roasting, make the filling. Start by heating your cast iron skillet over medium heat. Add in the olive oil, bell pepper, onion, salt + pepper. Cook for 5 minutes until soft. Add in the garlic, and cook for 30 seconds until fragrant. Then, add in the sausage, breaking the sausage up (I like using a potato masher). Cook for 5 minutes until the sausage is no longer pink.
  4. To the cooked sausage, add bag of frozen cauliflower rice. It will help bind it, stretch out the meat since the cauliflower rice takes on the flavor of the sausage and sneaks in more veggies! Cook, stirring occasionally, for another 5 minutes until the cauliflower rice is cooked through.
  5. Turn off the heat, add in the parsley and stir.
  6. Remove the mushrooms from the oven, evenly divide and spoon in the sausage mixture into the 4 portobello mushrooms.
  7. Roast the stuffed mushrooms for another 15 minutes until the mushrooms are tender and the sausage filling is getting crispy on top.
  8. Serve warm. Especially good over zucchini noodles or pesto zucchini noodles!
  9. Leftovers will keep in an airtight container for 5 days refrigerated.
  10. See the Recipe Notes below for more tips, FAQ's and ingredient substitutions.
Notes: Easy Sausage Stuffed Mushrooms Recipe, 24 large mushrooms, stems removed, or more as needed · 1 pound bulk hot Italian sausage · 1 onion, diced · 4 ounces grated Parmesan cheese, divided · ¼ cup Italian

Sausage Stuffed Portobello Mushrooms

Sausage Stuffed Portobello Mushrooms
Provided by: Michelle Dunster - DishesAndDustBunnies.com
Total time: 55 minutes
Cook time: 35 minutes
Prep time: 20 minutes
Yields: 5 servings
Number of ingredients: 12
Ingredients:
  • 5 – 6 large portobello mushrooms
  • 1 lb ground pork sausage
  • 1 1/2 tsp fennel seeds
  • 1/2 tsp ground sage
  • 1 tbsp Italian seasoning
  • 1 1/2 tsp garlic powder
  • pinch red pepper flakes
  • 1/2 tsp cracked black pepper
  • 1 medium red onion, diced small
  • 1 medium red pepper, diced small
  • 1/2 cup shredded mozzarella
  • 3 – 4 tbsps panko bread crumbs
How to cook:
  1. Preheat the oven to 375°F.
  2. In a large skillet on medium heat, brown the sausage meat. Make sure that you break up the meat as it cooks so that it’s in small chunks (pea sized or a little larger is good).
  3. Drain any excess fat from the skillet and discard.
  4. To the skillet add the spices and seasonings and combine well with the sausage.
  5. Add the onions and red pepper to the skillet and cook for about 10 min or until softened. Stir every couple of minutes as they cook. Turn the heat to low.
  6. Take your portobello mushrooms and carefully remove any of the stems if there are any intact.
  7. If there are any stems, chop them up very finely and add to the skillet to cook with the rest of the stuffing. Cook for about 5 min.
  8. Place the mushroom caps onto a baking sheet lined with aluminum foil.
  9. Carefully spoon the sausage onto the openings of the mushroom caps. It’s ok if you pile them up quite high since as they cook the stuffing will sink more into the mushrooms.
  10. Sprinkle the mozzarella cheese on top on the stuffed mushrooms.
  11. Sprinkle the panko bread crumbs on top of the cheese.
  12. Bake in the oven for 35 minutes. The tops should have a slight golden color to them.
  13. Serve as a side or as a main dish on top of fresh cooked rice.
Notes: 10 Best Stuffed Portobello Mushrooms Italian Sausage Recipes, The Best Stuffed Portobello Mushrooms Italian Sausage Recipes on Yummly | Stuffed Portobello Mushrooms, Simple Sausage Stuffed Portobello Mushrooms,
Write a comment: