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!
Servings: 6 servings
Calories: 574kcal
Equipment
- 1 Sheet pan
Ingredients
- 6 large portobello mushrooms stems and gills removed
- 4 tablespoons extra virgin olive oil divided
- 1 small Vidalia onion chopped
- 2 cloves garlic minced
- 1 pound ground Italian sausage regular or hot
- 8 ounces cream cheese softened
- 1/2 cup parmesan cheese grated
- 1/4 cup gluten free panko breadcrumbs
- 1/2 teaspoon dried sage
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 3 tablespoons fresh parsley chopped (for garnish)
Instructions
- Preheat the oven to 400°F. Line a sheet pan with parchment paper. Lightly brush mushroom caps with olive oil and place cap-side down on the pan. Bake for 10 minutes, then allow to cool before using a paper towel to remove excess liquid from the mushrooms.
- 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 to the skillet, stirring often until sausage is cooked through, about 6-8 minutes, and drain.
- In a separate bowl, stir together cream cheese, parmesan, and breadcrumbs. Add in the sausage and stir until well combined.
- Use a spoon to distribute the filling evenly between the mushroom caps. Bake for 15-20 minutes, or until golden brown on top. Top with fresh parsley and serve.
Notes
Click on the time in the instructions to start a timer!
Storage
Refrigerate for 3-4 days in an airtight container.
Freeze in an airtight container for 2-3 months.
Cooking Tips
- How much stuffing you'll use per mushroom can depend on how big your portobello mushrooms are.
- 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.
Nutrition
Calories: 574kcal | Carbohydrates: 16g | Protein: 19g | Fat: 49g | Saturated Fat: 19g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 22g | Trans Fat: 0.003g | Cholesterol: 104mg | Sodium: 1039mg | Potassium: 638mg | Fiber: 2g | Sugar: 6g | Vitamin A: 743IU | Vitamin C: 7mg | Calcium: 168mg | Iron: 2mg