Stuffed Portobello Mushrooms with Cream Cheese and Sausage
User Reviews
5
3 reviews
Excellent
Stuffed Portobello Mushrooms with Cream Cheese and Sausage
Report
These sausage-stuffed portobello mushrooms are creamy, delicious and full of flavor.
Share:
Ingredients
- 4 portobello mushrooms large
- 8 ounces Italian sausage hot, bulk, meat
- 1 teaspoon olive oil mild
- 4 ounces cream cheese full-fat block, softened
- ¼ cup sour cream full-fat
- ¼ cup onion finely diced, white or yellow; about ⅓ of a small onion
- 1 teaspoon oregano dried
- 1 teaspoon smoked hot paprika
- 1 ounce cheddar cheese grated, about ¼ cup
Instructions
- Heat the oven to 400 degrees F.
- Remove the stems and gills from the mushrooms and discard. Set the mushroom caps aside.
- Break up the sausage meat by tearing it with your fingers. Set aside.
- Heat the oil in a cast iron pan until shimmering.
- Add the sausage meat and cook until lightly browned. Set aside.
- Whip cream cheese and sour cream until combined.
- Stir in onion, oregano, paprika and cheddar.
- Stir in the sausage meat.
- Stuff the filling into the mushroom caps using either a firm rubber spatula or a spoon. Set the stuffed mushrooms (stuffed side up) onto a baking sheet lined with aluminum foil.
- Bake uncovered until the mushrooms are soft and the filling is starting to brown (about 30 minutes). Serve hot.
Notes
- *Please don't use any cream cheese products labeled low-fat or reduced-fat. Those have a higher moisture content than full-fat cream cheese and that can keep them from melting properly.
- Make ahead instructions: You can make the filling and stuff the mushrooms up to 6 hours ahead. Keep them in an airtight container in the fridge until you're ready to bake them.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
Other Recipes
You'll Also Love
