Chicken Sausage and Onion Stuffed Portobello Mushrooms (49 Minutes)

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Sausage stuffed portobello mushroom caps are a hearty and flavorful dish, perfect for a satisfying meal or a savory appetizer.

These large portobello mushrooms are stuffed with a delicious mixture of Italian chicken sausage and sautéed onions, then topped with melted cheese and garnished with fresh parsley.

The combination of the meaty mushrooms, savory sausage, and gooey cheese makes this dish an instant crowd-pleaser!

  • Prep Time: 17 minutes
  • Cook Time: 30-32 minutes
  • Total Time: 47-49 minutes
  • Yield: 4 stuffed mushrooms 1x

Ingredients

Units Scale
  • 4 large portobello mushroom caps, stems removed and gills scraped out
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 3 links Italian chicken sausage, chopped
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup shredded mozzarella cheese (or your favorite cheese)
  • 1/4 cup grated Parmesan cheese
  • Fresh parsley, chopped, for garnish

Instructions

  1. Prepare the portobello mushrooms (10 minutes):
    • Preheat your oven to 400°F (200°C).
    • Clean the portobello mushroom caps by wiping them with a damp paper towel. Remove the stems and gently scrape out the gills with a spoon to create more space for the stuffing.
    • Brush both sides of the mushroom caps with olive oil and season with salt and pepper. Place them on a baking sheet, cap side down.
  2. Pre-bake the mushrooms (10 minutes):
    • Bake the mushroom caps in the preheated oven for 8-10 minutes to soften them and allow some of the moisture to release. Remove from the oven and set aside.
  3. Prepare the sausage filling (10 minutes):
    • While the mushrooms are baking, heat a tablespoon of olive oil in a large skillet over medium heat.
    • Add the chopped Italian chicken sausage to the skillet and cook for 4-5 minutes, stirring occasionally, until browned and cooked through.
    • Add the chopped onion and sauté for another 3-4 minutes until the onion is soft and translucent.
    • Stir in the minced garlic and cook for another minute until fragrant. Remove from heat.
  4. Stuff the mushrooms (5 minutes):
    • Spoon the sausage and onion mixture evenly into each pre-baked portobello mushroom cap.
    • Top each mushroom cap with shredded mozzarella cheese and a sprinkle of Parmesan cheese.
  5. Bake the stuffed mushrooms (10-12 minutes):
    • Return the stuffed mushrooms to the oven and bake for an additional 10-12 minutes, or until the cheese is melted, bubbly, and slightly golden.
  6. Garnish and serve (2 minutes):
    • Remove the stuffed mushrooms from the oven and garnish with freshly chopped parsley.
    • Serve immediately and enjoy!

Notes

These stuffed mushrooms are versatile and can be paired with a variety of sides, such as a simple salad, roasted vegetables, or garlic bread.

For an added flavor boost, consider mixing some sautéed spinach or sun-dried tomatoes into the sausage filling.

These mushrooms are perfect for both casual dinners and special occasions, offering a delicious combination of savory flavors and textures.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 stuffed mushroom
  • Calories: 300
  • Sugar: 3g
  • Sodium: 750mg
  • Fat: 20g
  • Carbohydrates: 8g
  • Fiber: 2g
  • Protein: 22g
  • Cholesterol: 70mg

Pair this with...

Simple Green Salad

Begin by selecting crisp lettuce leaves, giving them a thorough wash and a gentle pat dry. Tear the leaves into bite-sized pieces and place them as the foundation of your salad. Next, slice ripe tomatoes, their juicy segments promising a burst of sweetness. Add these to the lettuce, their vibrant red contrasting beautifully against the green. For a refreshing crunch, slice a cucumber into thin rounds or half-moons, layering them amongst the other ingredients. For dressing, a light drizzle of olive oil and a squeeze of lemon juice will enhance the salad's natural flavors without overshadowing them. Season with a pinch of salt and pepper and any herbs of your choosing.

Garlic Breadsticks

To whip up a batch of garlic breadsticks, start with a basic dough mixture of flour, water, yeast, sugar, and a pinch of salt. Knead until smooth and let it rise until doubled. Once risen, divide the dough into even portions and roll each into the classic breadstick shape. Place them on a baking sheet with a little space in between. While they take a short rest, melt some butter and mix in minced garlic, a touch of salt, and perhaps some chopped parsley for a fresh twist. Brush this delightful garlic butter mixture over the top of each breadstick. Pop them into a preheated oven and bake until they're golden brown and emit that irresistible garlic aroma. Once out of the oven, give them another quick brush with the remaining garlic butter for good measure.

Grilled Zucchini

Grilled zucchini is a fan favorite that brings out the vegetable's natural sweetness, complemented by a smoky char. Start by slicing your zucchini lengthwise into planks, not too thin to ensure they hold up on the grill. Lightly brush them with olive oil on both sides to keep them from sticking and to enhance that delicious grill flavor. Season with a pinch of salt and maybe a touch of pepper or your favorite herbs. Once your grill is nice and hot, lay those zucchini slices down and listen to that satisfying sizzle. Grill for a few minutes on each side until you've got those hallmark grill marks and the zucchini is tender with a slight crunch.

For Tomorrow's Dinner

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Pasta with Pancetta, Arugula, Blistered Tomatoes, and Parmesan (35 Minutes)

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