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5.0 from 3 votes

Stuffed Portobello Mushrooms with Cream Cheese and Sausage

These sausage-stuffed portobello mushrooms are creamy, delicious and full of flavor.

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 4
Calories: 387 kcal
Course: Appetizer
Cuisine: American

Ingredients

  • 4 large portobello mushrooms
  • 8 ounces bulk hot Italian sausage meat
  • 1 teaspoon mild olive oil
  • 4 ounces full-fat block cream cheese*, softened
  • ¼ cup full-fat sour cream
  • ¼ cup finely diced white or yellow onion (you need about ⅓ of a small onion for that)
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked hot paprika
  • 1 ounce grated cheddar cheese (about ¼ cup)

Instructions

    Cup of Yum
  1. Heat the oven to 400 degrees F.
  2. Remove the stems and gills from the mushrooms and discard. Set the mushroom caps aside.
  3. Break up the sausage meat by tearing it with your fingers. Set aside.
  4. Heat the oil in a cast iron pan until shimmering.
  5. Add the sausage meat and cook until lightly browned. Set aside.
  6. Whip cream cheese and sour cream until combined.
  7. Stir in onion, oregano, paprika and cheddar.
  8. Stir in the sausage meat.
  9. 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.
  10. 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.