Portobello Stuffed with Ricotta and Sausage
Elevate your weeknight dinner or impress your guests with these tantalizing Portobello Stuffed with Ricotta and Sausage. This hearty recipe combines the earthy richness of portobello mushrooms with a creamy ricotta and savory Italian sausage filling, perfectly seasoned with garlic, parsley, and a hint of red pepper flakes for a subtle kick. Topped with a golden breadcrumb and Parmesan crust, these stuffed mushrooms are baked to perfection, achieving a crisp exterior and a bubbling, cheesy core. With just 15 minutes of prep time and a straightforward oven-baking method, this dish is as simple as it is delicious. Serve these stuffed mushrooms as an irresistible appetizer or pair them with a fresh salad for a satisfying main course the entire family will love. Perfect for keto-friendly or low-carb dining, this recipe balances indulgence with wholesome ingredients.
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Recipe Information
Ingredients
- 4 large caps Portobello mushrooms
- 250 grams Italian sausage
- 200 grams Ricotta cheese
- 50 grams Parmesan cheese
- 50 grams Breadcrumbs
- 2 cloves Garlic
- 15 grams Fresh parsley
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.25 teaspoons Crushed red pepper flakes
Instructions
Preheat your oven to 190°C (375°F). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Clean the portobello mushroom caps by gently wiping them with a damp paper towel. Remove the stems and gills using a spoon to create space for the filling.
Heat a skillet over medium heat. Remove the casings from the Italian sausage and crumble the meat into the pan. Cook for 5-7 minutes, breaking it apart with a spoon, until browned and cooked through. Remove the sausage from the skillet and set aside.
In the same skillet, heat 1 tablespoon of olive oil. Mince the garlic and add it to the pan, cooking for 30 seconds until fragrant but not browned.
In a mixing bowl, combine the cooked sausage, ricotta cheese, half of the grated Parmesan (25 grams), minced garlic, and chopped fresh parsley. Season with salt, black pepper, and crushed red pepper flakes. Mix until fully combined.
Brush the outside of the mushroom caps with the remaining tablespoon of olive oil. Place them on the prepared baking sheet, cavity side up.
Spoon the sausage and ricotta mixture evenly into the mushroom caps, pressing down gently to create a mound.
In a small bowl, mix the breadcrumbs and the remaining Parmesan. Sprinkle this mixture evenly on top of the stuffed mushrooms.
Bake the mushrooms in the preheated oven for 20-25 minutes, or until the tops are golden and the filling is hot and bubbly.
Remove the mushrooms from the oven and let cool for 5 minutes before serving. Garnish with additional parsley if desired and serve as an appetizer or alongside a crisp salad for a main course.
Nutrition Facts
Calories |
469 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.2 g | 44% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 1191 mg | 52% | |
| Total Carbohydrate | 17.9 g | 7% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 4.3 g | ||
| Protein | 25.2 g | 50% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 245 mg | 19% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 732 mg | 16% | |
*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.
