ENTREES/ Italian/ Uncategorized

Stuffed Portobello Mushrooms

I made this for the hubby and myself on a night when we just felt like renting a movie and staying in. It was a perfect choice for that sort of evening. We ate this as our dinner, but you could easily serve it as an impressive first course. Also, think of this recipe as more of a suggestion. You can stuff these with pretty much anything you find appealing. Let your creative juices flow.

Stuffed Portobello Mushrooms

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By Mrs. Kossenfloffer Serves: 3-6
Prep Time: 30 minutes Cooking Time: 30 minutes


  • 6 portobello mushrooms, cleaned, stems and gills removed
  • 4 Italian sausages, removed from casings (I used sweet Italian chicken sausages)
  • 1 onion, diced
  • 2-3 stalks of celery, diced
  • 4 garlic cloves, minced
  • 1 cup panko breadcrumbs
  • 1/2 cup chicken stock (or a little wine or even just water)
  • 1 handful parsley, chopped
  • 6-10 fresh basil leaves, chiffonade
  • olive oil
  • red pepper flakes (optional)
  • Kosher salt and pepper
  • 1 pint grape tomatoes (optional)
  • 1/2 cup mozzarella, shredded
  • 1/4 cup Parmesan cheese, grated



Preheat oven to 375.


Line a baking sheet with parchment paper and place the mushrooms stem side down and the tomatoes on the sheet. Drizzle with a touch of olive oil, sprinkle with salt and pepper. Cook for about 15 minutes, until the mushrooms have given off some of their water. Remove from oven and set aside.


In a large pan, saute the sausage in olive oil until cooked through. Add the onions and celery and cook until translucent, about 5 minutes. Add the garlic and cook for 1-2 minutes. Sprinkle the panko over the top and stir to combine. Add the stock or wine or water just to moisten the mixture a bit. This just makes it easier to stuff the mushrooms. Add a few pepper flakes and parsley, mix and taste for seasoning. (If you let the mixture cool a bit, you can moisten it with a lightly beaten egg too — that never hurt anything.)


Flip the mushrooms over so they are gills side up. Place a generous mound of the filling on each cap. Top with a sprinkling of both cheeses. Place the mushrooms, along with the tomatoes, back in the oven and cook for another 15-20 minutes until the cheese has melted. Remove from oven and top with basil and maybe some more parsley. If you like, serve with red sauce.

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