Sausage Stuffed portobello Mushrooms
User Reviews
4.9
Sausage Stuffed portobello Mushrooms
Description
Sausage Stuffed Portobello Mushrooms combine hearty mushroom caps with a robust filling of Italian sausage, vegetables, and tomato sauce. The mushrooms are prepped by removing stems and gills, then brushed with olive oil and seasoned. The sausage is first browned, then cooked with onions, red and green bell peppers, garlic, oregano, and crushed tomatoes to create a thick, flavorful sauce. After simmering to blend flavors, the mixture is spooned into the mushrooms and topped with shredded mozzarella cheese before baking until the cheese melts and the mushrooms soften. Optionally, broiling briefly browns the cheese topping.
The resulting dish offers a balance of meaty, savory, and slightly sweet flavors from the peppers and tomato sauce, paired with the tender texture of baked portobellos. It serves well as a comforting main dish or an upscale appetizer, especially garnished with fresh basil for added aroma and color.
If making a smaller portion, the filling recipe can be halved, or leftovers of the sauce reserved for another meal. Baking time is short since the filling is fully cooked beforehand, ensuring the mushrooms become tender without overcooking the contents.
Ingredients
- 8 portobello mushrooms stems and gills removed
- 1 pound Italian sausage ground, hot
- 2 tablespoons olive oil
- 1 onion diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 4 garlic minced, cloves
- 1 teaspoon oregano
- 28 ounce crushed tomatoes 1 can
- 16 ounces mozzarella cheese grated
- salt to taste
- black pepper to taste
- basil optional, fresh, for garnish
Instructions
- Preheat oven to 375°F.
- Clean mushroom caps: Remove stems from mushrooms and use a spoon to scrape out the gills. Arrange mushroom caps on a baking sheet, brush with olive oil and season with salt and pepper. Set aside.
- In a saute pan over medium heat, brown the sausage. Remove from pan. Add 1 tablespoon olive oil. When hot, add the onions and bell peppers, season with salt and pepper. Saute until they have released their water and water has evaporated, and they are soft and starting to turn golden.
- Add the garlic and oregano, sauté for 30 seconds. Add the crushed tomatoes. Add the sausage back into the pan, stir. Simmer for at least 20 minutes to let flavors combine.
- Spoon sausage mixture into the mushrooms, top with shredded cheese.
- Bake for 15 minutes, or until cheese is melted and mushrooms are tender. Finish under the broiler for 1-2 minutes to brown cheese, if desired.
- Garnish with fresh chopped basil if desired.
Notes
- This recipe yields 8 stuffed mushrooms, but you may prepare only 4 and save the sauce for later meals.
- To reduce quantity, consider halving the sauce ingredients instead of making the full batch.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 463 kcal
% Daily Value*
| Calories | 463kcal | 23% |
| Carbohydrates | 16g | 5% |
| Protein | 25g | 50% |
| Fat | 35g | 54% |
| Saturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 88mg | 29% |
| Sodium | 910mg | 38% |
| Potassium | 870mg | 19% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 1122IU | 22% |
| Vitamin C | 43mg | 48% |
| Calcium | 345mg | 35% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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