Sandwich earthy spinach and tender sausage between a juicy portobello mushroom cap and gooey baked cheese for this simple and cozy dinner favorite! These baked sausage-stuffed portobello mushrooms only take 10 minutes to prepare, yet they are full of comforting Italian flavors.
Roll Call for This Recipe:
- Simple to make– Some basic chopping skills are all you need for these stuffed mushrooms.
- Crowd-pleasing flavors– Whether you’re serving these for an event or a family meal, they’re bound to be a huge hit, thanks to their comforting flavors.
- Adaptable- Use this recipe as a jumping-off point for your creativity. Try using spicy sausage if you’d prefer, or stuff baby bellas for a stuffed mushroom appetizer!
Key Ingredients and Substitutions:
- Portobello mushrooms: Large portobello mushroom caps hold all the yummy fillings. Feel free to use smaller mushrooms, such as cremini. However, you will likely need several more mushrooms to hold the filling! Whichever variety you choose, fresh mushrooms are essential.
- Turkey Italian sausage: I’ve chosen turkey as a leaner option, but you can use standard Italian pork sausage for a more decadent dish. Sweet and spicy Italian sausage are both tasty in this recipe, so this is up to your preference.
- Onion and garlic: While I prefer fresh, you can choose onion and garlic powder. Just keep in mind you will have a bit less filling this way.
- Olive oil: I prefer heart-healthy olive oil, but any neutral oil with a relatively high smoke point, such as avocado oil, will also work.
- Tomato sauce: Plain tomato sauce or your favorite marinara sauce will work well here.
- Spinach: Any coarsely chopped fresh green will work okay, but spinach is classic for Italian-inspired dishes.
- Mozzarella: Part-skim mozzarella is great for melting on top of this recipe. Feel free to experiment with your favorite cheese. However, mozzarella has a relatively mild flavor compared to most cheeses.
- Mushrooms are the only non-animal source of Vitamin D! The only catch is that they have to be grown in the light, and some aren’t. Get yours from the farmers market or look for “Vitamin D mushrooms” at the grocery store to enjoy some Vitamin D even on a gloomy day!
- Lighter ingredients, including turkey sausage and part-skim mozzarella, keep this meal satisfying yet not too full of saturated fats.
Shrimp-Stuffed Portobello Mushrooms: Swap the sausage meat for this shrimp-stuffed mushroom recipe. The shrimp and breadcrumb filling is topped with golden brown parmesan cheese for a delicious crab cakes-esque dinner.
Spinach and Artichoke Stuffed Portobellos: Stuffed with a cream cheese, spinach, and artichoke filling and topped with crisp panko bread crumbs, this meatless mushrooms recipe is excellent for a light entree or tasty appetizer.
Mini Stuffed Mushrooms: Stuff baby bella mushrooms and cut the baking time by about half for a fun, bite-sized version of this recipe.
Make-ahead: Make the filling 2-3 days ahead for an even shorter dinner prep.
Store: Leftover stuffed mushrooms should last 4-5 days in the fridge and up to 3 months in the freezer.
Reheat: Cover the mushrooms in aluminum foil and bake them in your oven or air fryer at 325°F (165°C) for 10-15 minutes until heated through.
- If you have a few extra minutes, you can remove and chop the mushroom stems for a more even texture, but I only do this for special occasions.
- If you use a non-Italian sausage, like chicken or breakfast sausage, add some Italian seasoning to the filling.
Is it okay to eat the gills of portobello mushrooms?
There’s no need to throw out your stuffed mushrooms if you forget to remove the gills. They’re edible! Most people prefer to remove them because they are not the tastiest part of the mushrooms.
What’s the difference between portobello and portabella mushrooms?
Nothing! They’re different names for the same mushroom.
How do you keep stuffed mushrooms from getting soggy?
Pre-baking the mushroom caps helps to keep the mushrooms from adding too much moisture to the filling on the second bake.
- 4 large Portobello (portabella) mushrooms
- 12 oz turkey Italian sausage, casings removed
- 1 tsp extra-virgin olive oil
- 1 small onion, finely chopped
- 2 cloves fresh garlic, minced
- ½ cup tomato sauce
- pinch crushed red pepper flakes
- 8 oz coarsely chopped spinach leaves
- 1 cup part-skim mozzarella, divided
- Preheat oven to 450°F (230°C). Gently wash the portobellos and use a spoon to scrape out the inner gills of the cap (discard). Place the portobello cap stem side up on a baking sheet and roast for 10 minutes.
- Meanwhile, heat a medium, nonstick skillet over medium heat. Add the sausage and cook for 4-5 minutes or until no longer pink, breaking up into crumbles using a wooden spoon. Remove the cooked sausage to a plate and return the skillet to heat.
- Add the olive oil to the skillet, and once hot, add the onions. Cook for 3-4 minutes or until softened. Add garlic, stir, and cook for 30-60 seconds or until fragrant.
- Add tomato sauce, crushed red pepper, and spinach. Allow the spinach to heat through and wilt until bright green. Stir in ½ cup cheese.
- Fill each mushroom with ¼ of the sausage mixture and bake for 7-8 minutes. Remove from oven and top with remaining ½ cup mozzarella; return to oven to bake for 2-3 minutes or until cheese is melted. Remove from oven and allow to cool for several minutes before serving.
Nutrition Information:Yield: 4 Serving Size: 1 prepared cap
Amount Per Serving: Calories: 279Total Fat: 14.5gCholesterol: 63mgSodium: 673mgCarbohydrates: 12.8gFiber: 3.3gSugar: 3.3gProtein: 26.5g
Weekly Menu: April 22nd – 26th
- Sunday: Grilled California Avocado Chicken with mashed potatoes
- Monday: grilled cheeseburgers and oven fries
- Tuesday: Spring Carbonara with baked salmon
- Wednesday: Mussels with Spicy Tomato Sauce, baguette, and salad
- Thursday: Black Bean Tostadas with Cabbage Slaw