Sausage Stuffed Portobello

We love mushrooms at our house. Wild, cultivated, big and small. This recipe is a delicious main dish that features the big portobello. Stuffed with savory sausage, bell pepper and onions and topped with melted mozzarella. Give it a try. I think you’ll be glad you did!

Here’s How Stuff the Mushrooms!

Preheat the oven to 350° –

Remove the stems from the mushroom caps, set aside.

Place the mushrooms into a large casserole, gill side down, and drizzle with some olive oil. Add a little bit of salt and pepper.

Brown the sausage in a heavy skillet.

Chop the mushroom stems, bell pepper and onion.

Add to the browned meat and cook until the sausage is brown and the vegetables are soft.

Turn the mushrooms over and fill each cap with the meat mixture.

Cut the ball of mozzerella into slices

and top each mushroom evenly.

Bake for about 35 to 45 minutes. The mushrooms will be tender and the cheese will be browned.

Top each one with some fresh grated parmesan and

serve hot! Delicious!

© Copyright 2021 The Lazy Gastronome

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Sausage Stuffed Portobellos

Easy and delicious. A filling and satisfying dish - serve with a cold salad or some garlic bread (or both!)

Course: Main Course, main dish

Cuisine: American

Keyword: mozzerella, mushroom, mushrooms, pork sausage, portobello

Servings: 4 mushrooms

Author: HelenFern

Ingredients

• 4 large portobello mushrooms
• 1 - 2 Tablespoon olive oil (it's worth buying a good quality oil)
• 1 pound Italian Sausage (I used 1/2 pound hot, 1/2 pound sweet)
• 1/2 cup chopped green bell pepper (about 1/2 pepper)
• 1/2 cup chopped onion
• 8 oz. Mozzarella (whole milk)
• Fresh parmesan
• Fresh cracked pepper and sea salt to taste

Instructions

1. Preheat the oven to 350° - 

2. Remove the stems from the mushroom caps.

3. Place the mushrooms into a large casserole, gill side down, and drizzle with some olive oil.

4. Brown the sausage in a heavy skillet.

5. Chop the mushroom stems, bell pepper and onion.

6. Add to the browned meat and cook until the sausage is brown and the vegetables are soft.

7. Turn the mushrooms over and fill each cap with the meat mixture.

8. Cut the ball of mozzerella into slices and top each mushroom evenly.

9. Bake for about 35 to 45 minutes. The mushrooms will be tender and the cheese will be browned.

10. Top each one with some fresh grated parmesan and serve hot! Delicious!

Recipe Notes

© Copyright 2021 The Lazy Gastronome

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