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!

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

Find it online: https://www.heresyourdinner.com/chicken-sausage-and-onion-stuffed-portobello-mushrooms-49-minutes/