Italian Sausage Stuffed Portobello Mushrooms with Herb Parmesan
Transform your appetizer game with these show-stopping Italian Sausage Stuffed Portobello Mushrooms with Herb Parmesan. Juicy portobello mushroom caps serve as the perfect edible bowls, brimming with a savory filling of seasoned Italian sausage, caramelized onions, and garlic. A crispy topping of panko breadcrumbs and grated Parmesan, kissed with fresh parsley and dried oregano, adds the ultimate layer of flavor and texture. Perfect for entertaining or as a hearty starter, this 30-minute recipe is a flavor-packed crowd-pleaser that effortlessly blends comfort and sophistication. Whether served at a dinner party or as a weeknight indulgence, these stuffed mushrooms are irresistible.
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Recipe Information
Ingredients
- 4 large caps Portobello mushrooms
- 2 tablespoons Olive oil
- 8 ounces Italian sausage (mild or spicy, casings removed)
- 1 small Yellow onion, finely diced
- 2 cloves Garlic, minced
- 1 cup Panko breadcrumbs
- 1 cup Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Dried oregano
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Clean the portobello mushrooms by gently wiping them with a damp paper towel. Remove the stems and use a spoon to scrape out the gills to create a hollow space for the filling. Brush both sides of the mushroom caps with 1 tablespoon of olive oil and arrange them gill-side up on the baking sheet.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the Italian sausage and cook, breaking it apart with a wooden spoon, until browned and fully cooked, about 5–7 minutes.
Add the diced onion and minced garlic to the skillet with the sausage. Cook until the onion becomes translucent and fragrant, about 3–4 minutes.
Remove the skillet from heat and stir in the panko breadcrumbs, 1/2 cup of grated parmesan cheese, chopped parsley, dried oregano, salt, and black pepper. Mix well to combine, ensuring the filling is evenly seasoned.
Spoon the sausage mixture into each prepared mushroom cap, pressing down gently to ensure the filling stays in place. Sprinkle the remaining 1/2 cup of grated parmesan cheese on top of each stuffed mushroom.
Bake in the preheated oven for 20–25 minutes, or until the mushrooms are tender and the cheese is golden and bubbly.
Remove from the oven and let cool for a few minutes. Garnish with additional chopped parsley if desired. Serve warm and enjoy your Italian Sausage Stuffed Portobello Mushrooms!
Nutrition Facts
Calories |
1631 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.2 g | 141% | |
| Saturated Fat | 39.3 g | 196% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 4810 mg | 209% | |
| Total Carbohydrate | 76.1 g | 28% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 18.9 g | ||
| Protein | 94.2 g | 188% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1031 mg | 79% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 2906 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
