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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.
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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

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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
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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

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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!

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