Portabella Mushrooms Stuffed with Italian Sausage
Elevate your appetizer or main dish game with these savory Portabella Mushrooms Stuffed with Italian Sausage! Perfectly roasted mushroom caps serve as a rich, earthy base for a decadent filling of zesty Italian sausage, creamy cheese trio (cream cheese, Parmesan, and mozzarella), and aromatic garlic and parsley. Topped with melty mozzarella and crispy golden panko breadcrumbs, each bite is a delightful medley of textures and flavors. Whether you prefer mild or spicy sausage, this easy-to-make recipe is customizable to suit your palate. Ready in just 45 minutes, these stuffed mushrooms are ideal for a comforting weeknight dinner or an impressive party appetizer. Bake them to bubbling perfection and garnish with a sprinkle of fresh parsley for a beautiful, restaurant-style presentation.
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Recipe Information
Ingredients
- 4 large caps Portabella mushrooms
- 0.5 pound Italian sausage (mild or spicy, casing removed)
- 4 ounces Cream cheese
- 0.25 cup Parmesan cheese, grated
- 0.5 cup Mozzarella cheese, shredded
- 2 cloves Garlic, minced
- 2 tablespoons Parsley, chopped
- 2 tablespoons Olive oil
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Panko breadcrumbs
Instructions
Preheat the oven to 375°F (190°C).
Clean the portabella mushrooms by wiping them with a damp paper towel. Remove the stems and scrape out the gills using a spoon to create space for the filling.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the Italian sausage and cook until browned and fully cooked, breaking it into small pieces with a spatula. Remove the sausage from the skillet and set aside.
In the same skillet, add the minced garlic and sauté for 1-2 minutes until fragrant. Turn off the heat.
In a mixing bowl, combine the cooked sausage, cream cheese, Parmesan cheese, half of the mozzarella cheese (reserve the other half for topping), sautéed garlic, parsley, salt, and pepper. Mix well until evenly combined.
Brush the mushroom caps with the remaining 1 tablespoon of olive oil on both sides. Place them on a baking sheet, gill side up.
Stuff each mushroom cap generously with the sausage mixture. Sprinkle the remaining mozzarella cheese evenly over the tops of the stuffed mushrooms, followed by a light coating of panko breadcrumbs.
Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the tops are golden brown and bubbly.
Remove the stuffed mushrooms from the oven and let them cool for 5 minutes before serving.
Garnish with additional chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
1741 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.8 g | 186% | |
| Saturated Fat | 59.1 g | 296% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 337 mg | 112% | |
| Sodium | 3430 mg | 149% | |
| Total Carbohydrate | 44.0 g | 16% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 17.2 g | ||
| Protein | 74.1 g | 148% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 825 mg | 63% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 2575 mg | 55% | |
*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.
