Sausage Stuffed Mushrooms with Gorgonzola
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
531 kcal
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Course
Main Course
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Cuisine
Italian
Sausage Stuffed Mushrooms with Gorgonzola
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The most delicious Sausage Stuffed Mushrooms made with Italian sausage and creamy gorgonzola cheese. If you're looking for a crowd-pleasing appetizer or simple comfort food then these are for you!
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Ingredients
- 4 large portobello mushrooms
- 4 Italian sausages (10.5 oz/300g)
- 1 red onion finely chopped
- 2 cloves garlic finely chopped
- 2 tbsp fresh parsley chopped, plus extra for garnish (20g)
- 1/4 cup parmesan freshly grated (30g)
- 1/4 cup gorgonzola cubed, plus a little extra for garnish (55g)
- 2 tbsp olive oil
- salt and pepper to season
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Instructions
- Preheat the oven to 350F/180°C.
- Saute the onion until soft and translucent in a medium sized pan.
- Add the sausage (removed from their casings) and chopped garlic and fry until browned (about 2 mins). If there's a lot of excess fat then spoon some out of the pan so it's not too wet. Add the sausage mixture to a bowl and leave to cool slightly.
- Next add the gorgonzola, parmesan, parsley, and pepper to the bowl and mix to combine with the sausage mixture.
- Rub the portobello mushrooms in a little oil and sprinkle them with salt.
- Stuff the mushrooms (stalks removed) with the sausage mixture, place on a baking tray and bake in the oven for 15-20 minutes. Serve with extra parsley and gorgonzola if desired.
Notes
- Italian sausages are normally quite salty so no additional salt was need in the filling although you may need to use it according to what sausages you use.
- If the mushrooms have any dirt on them wipe it off with a lightly dampened kitchen towel or cloth. Never wash mushrooms or get them too wet as they'll absorb all of the moisture.
- You can prep these ahead of time and store them in the fridge.
- Leftovers can be eaten cold or reheated in the oven for a couple of minutes until piping hot all the way through.
- If you're not a fan of gorgonzola feel free to use any good melting cheese such as mozzarella, fontina or gruyere.
- You can also use hot Italian sausage if you prefer but I recommend changing the cheese from gorgonzola to one mentioned above.
- You can absolutely swap the portobello mushrooms for button or crimini (chestnut) mushrooms which are smaller and are perfect as a party appetizer.
- The mushrooms can be frozen (unbaked) and baked from frozen for around 40 minutes or until cooked all the way through.
Nutrition Information
Show Details
Calories
531kcal
(27%)
Carbohydrates
8g
(3%)
Protein
22g
(44%)
Fat
46g
(71%)
Saturated Fat
16g
(80%)
Cholesterol
95mg
(32%)
Sodium
1028mg
(43%)
Potassium
658mg
(19%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
271IU
(5%)
Vitamin C
7mg
(8%)
Calcium
146mg
(15%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 531 kcal
% Daily Value*
| Calories | 531kcal | 27% |
| Carbohydrates | 8g | 3% |
| Protein | 22g | 44% |
| Fat | 46g | 71% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 95mg | 32% |
| Sodium | 1028mg | 43% |
| Potassium | 658mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 271IU | 5% |
| Vitamin C | 7mg | 8% |
| Calcium | 146mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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