• Home
  • Our Story
  • Contact
MyGourmetConnection

MyGourmetConnection

Recipes, Cooking and Food Blog

  • Recipes
  • Quick & Easy
  • Side Dishes
  • Main Dishes
  • Home
  • Recipes
  • Main Dishes
  • Side Dishes
  • Quick & Easy
  • Our Story
  • Contact

Sausage-Stuffed Portobello Mushrooms

by Lynne Webb on May 21, 2012 (Updated September 21, 2021) // Leave a Comment

Recipes » Main Dishes » Pork » Sausage-Stuffed Portobello Mushrooms

Sausage-Stuffed Portobello Mushrooms

by Lynne Webb on May 21, 2012 (Updated September 21, 2021) // Leave a Comment

An easy and satisfying meal of roasted portobello mushrooms topped with crumbled Italian sausage, sun-dried tomatoes, fresh basil and provolone cheese.
Jump to Recipe Pin Recipe

Sausage-Stuffed Portobello Mushrooms

Crumbled Italian sausage, sun-dried tomatoes, fresh basil and melted provolone cheese combine to a make a delicious “stuffing” for balsamic-roasted portobello mushrooms. Add some garlic bread and a tossed salad and you have a complete, easy meal.

Sausage-Stuffed Portobello Mushrooms

Sausage-Stuffed Portobello Mushrooms

No ratings yet
  |  Leave a Review
An easy and satisfying meal of roasted portobello mushrooms topped with crumbled Italian sausage, sun-dried tomatoes, fresh basil and provolone cheese.
Yield: 4 servings
Prep Time: 10 mins
Cook Time : 15 mins
Total Time : 25 mins
Print Recipe Pin Recipe SaveSaved!

Ingredients 

  • 4 large portobello mushroom caps
  • 3 tablespoons olive oil, divided
  • 3 teaspoons balsamic vinegar, divided
  • 3/4 lb bulk Italian sausage, pork, chicken or turkey
  • 1/4 cup onion, chopped
  • 3 cloves garlic, finely chopped
  • 3 ounces sun-dried tomatoes, roughly chopped
  • 2 ounces provolone cheese, diced
  • 1 cup fresh basil, roughly chopped
  • Salt and freshly ground black pepper

Instructions 

  • Preheat the oven to 400°F.
  • Brush any dirt from the outside of the mushrooms and using a teaspoon, carefully scrape the gills from inside the cap and discard. Arrange the mushrooms in a single layer on a nonstick baking sheet.
  • Whisk together 1 tablespoon of the olive oil and 2 teaspoons of the balsamic vinegar in a small bowl. Brush the mushrooms with the mixture, season with salt and pepper and roast them just until tender when pierced with the tip of a knife, about 5 to 7 minutes. Remove from the oven and blot any accumulated liquid from inside the mushroom caps with a paper towel. Set aside
  • While the mushrooms roast, heat the remaining 2 tablespoons of olive oil in a heavy skillet over medium heat. Add the onion and sauté until softened, 2 minutes. Add the garlic and cook until fragrant, 1 minute additional. Add the sausage and continue cooking, until the sausage is browned and cooked through, 4 to 5 minutes longer. Add the remaining balsamic vinegar, sun-dried tomatoes, provolone cheese and basil. Combine well and season to taste with salt and pepper.
  • Divide the sausage mixture between the 4 mushrooms caps, pressing the mixture gently with a spoon to form a mound. Return the mushrooms to the oven for 5 to 7 minutes, until the cheese is melted throughout.
Have you tried this recipe?Did you add your own special touch? We'd love to hear about it! Leave a comment and a rating to share your thoughts with others.

Author: Lynne Webb | 

Course: Sausage
 | 
Cuisine: Italian

Avocado-Spinach Soup PREVIOUS
Avocado-Spinach Soup
Garlic and Lemon Chicken Pita
Garlic and Lemon Chicken Pita NEXT

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this Recipe:




Hi there! We’re Lynne & Erika, seasoned home cooks and recipe creators here at My Gourmet Connection. Our aim is to bring variety and new flavors to your everyday meals and we’ve got hundreds of recipes for you to explore. Welcome!

  • Facebook
  • Instagram
  • Pinterest

to start making
tastier meals?

Sign up to receive our free ebook and learn five easy ways to level up the flavor of your everyday meals.

Everyday meals, unique flavors

Serving platter with garlic crusted boneless pork roast, partially carved and garnished with fresh herbs.

Garlic Herb Crusted Boneless Pork Roast

A bowl of Instant Pot Italian chicken soup sprinkled with parmesan cheese and fresh parsley.

Instant Pot Italian Chicken Soup

Sliced apple cider brined turkey breast on a serving platter.

Apple Cider Brined Turkey Breast

Pork Chops with Pears and Blue Cheese

Boneless Pork Chops with Pears

Quick & Easy Recipes

Prosciutto-Wrapped Shrimp Flatbread

Prosciutto-Wrapped Shrimp Flatbread

Caprese Pasta

Our Best Crab Cake Recipe

Braised Pork Tenderloin with Apples and Cabbage

Braised Pork Tenderloin with Cabbage and Apples

More Easy Recipes

Stay Inspired!

Sign up to get our recipes via email.

  • About
  • Contact Us
  • Privacy Policy
  • Terms of Use
  • Accessibility

© 2023 MyGourmetConnection

Site Credits