These Italian sausage stuffed portobello mushrooms are a quick and easy appetizer and always a pleaser. This is great for entertaining, the stuffing mixture can be made ahead. As I noted in my cooking tip today… I keep cooked meatballs and cooked crumbled sweet and hot Italian sausage in my freezer that I use for a multitude of recipes. It makes cooking a snap.
This is also a great lunch or light supper... just serve it with a garden salad or a pasta salad and you're good to go.
I like to use the ground variety of Italian sausage for this recipe, but the link variety works just as well, just chop it into small pieces (after cooking is easier).
The recipe is very versatile and you can make easy substitutions if you have to. If you don’t have garlic olive oil you can substitute regular olive oil and dried parsley can be substituted for the fresh, but the flavors won’t be as robust. If you don’t have the meatball meat on hand you can just increase the two kinds of sausage amounts.
You may also want to read my Tip about Freezing Cooked Sausage.
Italian Sausage stuffed Portobello Mushroom Recipe:
You will need
4 Portobello mushroom caps, medium size
½ garlic olive oil
½ cup cooked hot Italian sausage, crumbled
½ cup cooked sweet Italian sausage, crumbled
½ cup cooked Italian meatballs cut up into small pieces
About 1 cup Tomato Sauce
½ tsp Italian Seasoning
2 tbl chopped fresh parsley
1 tsp garlic powder
¼ cup grated Parmesan cheese
1 cup shredded Mozzarella cheese
Olive Oil cooking spray
All you need to do:
Preheat oven to 400 degrees.
Brush mushrooms completely with garlic olive oil and place in an oven proof baking dish, sprayed with cooking oil,gill side up.
In a medium size bowl mix the hot and sweet Italian sausage, cooked meatball meat, tomato sauce, Italian seasoning, parsley, garlic powder, Parmesan cheese. Divide mixture evenly and scoop onto the Portobello mushrooms. Sprinkle with Mozzarella cheese. Spray the cheese lightly with olive oil cooking spray (this will help the cheese to melt and be gooey).
Bake for 25 minutes or until heated through and cheese has melted. Serve immediately.
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