Sausage Stuffed Portobello Mushrooms

I never used to be a fan of mushrooms until I met Kirby. He absolutely loves them and started to ease me into the idea of mushrooms with delicious meals until, eventually, I was coming up with my own meals to add them in. I now crave them in certain recipes and can’t stop coming up with new ones to add them to.
This recipe is fairly easy and packed with flavor! It’s also on the healthier side. Winning.
Original recipe – Fox and Briar
Print Recipe
Sausage Stuffed Portobello Mushrooms
Prep Time 40 Minutes
Cook Time 15 Minutes
Servings
Servings
Ingredients
Prep Time 40 Minutes
Cook Time 15 Minutes
Servings
Servings
Ingredients
Instructions
  1. Preheat oven to 375 degrees. 
  2. Remove stems from mushrooms and use a spoon to scrape out the gills. Arrange 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.
  3. Add the garlic and oregano, saute for 30 seconds. Add the crushed tomatoes and the sausage back into the pan, stir. Simmer for at least 20 minutes to let flavors combine.
  4. Spoon sausage mixture into the mushrooms, top with shredded cheese.
  5. 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.
  6. Garnish with fresh chopped basil if desired.
Recipe Notes

Note: Kirby and I saved the extra mushrooms for lunches and were able to eat them up to 2 days later!

Recipe found at Fox and Briar

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