Stuffed Portobello Mushrooms

Stuffed Portobello Mushrooms are a perfect weeknight dinner, made with Italian sausage mixed with gluten free panko breadcrumbs, onions, parmesan, and cream cheese, then baked until golden brown and crispy on top, ready in 45 minutes!

This is an easy dinner recipe that looks a lot more impressive than it is! For more great ideas, check out this Broccoli & Cheese Stuffed Chicken and Philly Cheesesteak Stuffed Peppers!

Stuffed Portobello Mushrooms are the perfect appetizer or main course! They’re made by roasting portobello mushrooms and stuffing them with a creamy filling made from cheese, onion, sausage, and breadcrumbs. Then they’re browned in the oven until perfectly caramelized. If you’re a fan of mushrooms, you’re going to love this recipe! 

Portobello mushrooms are actually fully grown button or cremini mushrooms. The mushroom lifespan is button in the beginning, then cremini, then portobello when fully grown. Portobellos have the least amount of water and the most flavor! And, fun fact, portobello mushrooms have more potassium then a banana.

Ingredients You’ll Need

Portobello Mushrooms. The amount of filling that you need will depend on the size of your mushrooms. Typically, portobello mushrooms are large and have a lot of room for stuffing. You can also find medium-sized portobellos, and will need more mushrooms to use up the filling.

I always use a spoon to scoop the gills out of portobellos, because they can taste bitter. You can also use your hands to twist the stems off and discard them along with the gills. For smaller mushrooms, we’ll usually add the stems to the recipe, but for larger portobellos they can taste woody, so get rid of them.

Olive Oil. This is to help roast the mushrooms beforehand, to get them to release some of their liquid before stuffing.

Sausage. I like to use regular Italian sausage, but you can also use hot Italian sausage if you like the spicy flavor.

Gluten Free Breadcrumbs. You can use plain gluten free breadcrumbs, but gluten free panko breadcrumbs will make the filling more crispy on top. If you’re not gluten free, just use regular breadcrumbs.

Cream Cheese. This helps hold everything together, and gives the stuffing a nice creamy texture.

Parmesan Cheese. This is added to give the stuffing a nice cheesy flavor and texture. You want to use grated parmesan cheese for this recipe.

Onion. I like to use sweeter onions like Vidalia, but a regular yellow onion or white onion will work.

Garlic. Fresh garlic is always the best flavor, but garlic powder will also work. If you don’t like to chop garlic, invest in a garlic press to make it a lot easier.

Herbs & Spices. We’re not doing anything too complicated with this recipe. Sage, parsley, kosher salt, and black pepper for flavor.

How to Make Stuffed Portobello Mushrooms

1. Preheat the oven to 400°F. Use a spoon to scoop the gills out of the mushroom caps and discard with the mushroom stems. Line a sheet pan with parchment paper and place each mushroom cap-side down, with room between each one. Lightly brush each mushroom with olive oil. Bake for 10 minutes. Allow to cool, then use a paper towel to remove excess liquid from the mushrooms. If the parchment paper is too wet, replace with a fresh sheet and place the mushrooms back onto the prepared baking sheet cap-side down.
2. In a skillet over medium heat, add olive oil and onions. Stir often until onions begin to brown, 2-3 minutes. Add the garlic and spices and stir everything together again for an additional minute. Add the ground sausage, stirring often until sausage is cooked through, about 6-8 minutes and drain any grease.
3. In a separate bowl, stir together cream cheese, parmesan, and breadcrumbs. Add the cooked sausage to the cream cheese mixture and stir everything together until well-combined. Use a spoon or a large ice cream scoop to distribute the filling evenly between the portobellos, using the spoon to spread the filling in the whole mushroom cap. Bake for 15-20 minutes, or until golden brown on top. Top with fresh parsley and serve.

Frequently Asked Questions

More Easy Dinner Recipes

• Ground Turkey Stuffed Peppers
• Baked Apple Stuffed Pork Chops
• Stuffed Pepper Casserole
• Stuffed Cabbage Rolls

Storage

Refrigerate stuffed portobello mushrooms for 3-4 days in an airtight container.

Freeze leftover mushrooms in an airtight container for 2-3 months. Reheat on a sheet pan in the oven. Broil for a few minutes to make them crispy on top.

Recipe Variations

• Make these stuffed portobello mushrooms spicy by adding a dash of cayenne pepper or red pepper flakes to the filling. You can also use spicy Italian sausage instead of mild.
• This filling would also work with regular stuffing mushrooms!
• Try adding other types of cheese to this cheese mixture, like mozzarella cheese, cheddar cheese, or pepper jack. 
• You can swap out the sausage for ground beef or ground turkey. Drain any grease from the pan before adding to the stuffing mixture. 
• Add more veggies to the filling like baby spinach, bell peppers, or green onion. Saute the veggies for a few minutes to release any excess moisture first. If you use frozen spinach, thaw and drain the spinach first. 

Cooking Tips

• How much stuffing you’ll use per mushroom can depend on how big your portobello mushrooms are. I had some that were on the smaller side, so I had more mushrooms at the end. You may only need 6 big mushrooms for this recipe.
• Bake the portobello mushrooms first to give them a chance to release water. This helps prevent soggy mushrooms.
• When you’re prepping your ingredients for this recipe, gently brush the mushrooms with a damp paper towel to clean them off. Mushrooms will absorb water when submerged.
• If you want extra crispy cheese filling, turn the broiler on for 1-2 minutes right at the end. Watch the mushrooms closely, because the broiler can burn food quickly.

If you loved this recipe, be sure to leave a 5 Star review below, and tag me with a photo of your finished recipe on Instagram @Jacqui_DishingDelish!

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