I didn’t become a fan of mushrooms until I met Kirby. Now I can’t get enough of them and I love putting them in as many dishes as possible. When I found this recipe I knew we had to make it. Sausage Stuffed Portobello Mushrooms are packed with flavor and simple to make. They’re also loaded with cheese which is a necessity in my mind.
The best thing about this recipe is the fact that it can used for leftovers. We were able to bring these to lunch for at least 2 days or even warm them up for dinner the next few nights. Meals that turn into leftovers are always key in our household. Plus, this is a fail healthy recipe depending on how much cheese you decide to add.
Sausage Stuffed Portobello Mushrooms
Preheat oven to 375 degrees.
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.
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.
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.