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cooked sausage stuffed portobello mushroom on a double plate garnished with fresh parmesan cheese and fresh basil, baking tray with more mushrooms in the background next to some forks.

Stuffed Portobello Mushrooms with Sausage

Stuffed portobello mushrooms with sausage are cheesy, hearty, and packed with savoury Italian sausage, garlic, basil, and parmesan in every bite.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 Mushrooms

Ingredients

  • 4 large portobello mushrooms
  • 1 pound Italian sausage
  • 2 cloves garlic minced
  • ½ cup onion finely chopped
  • ¼ cup fresh basil chopped
  • ¼ cup freshly grated parmesan cheese
  • 1 tbsp extra virgin olive oil
  • ½ tsp salt plus more for the mushrooms
  • ¼ tsp pepper plus more for the mushrooms
  • ¼ tsp chili flakes optional

Instructions

  • Preheat the oven to 375°F and line a baking sheet with parchment paper.
  • Gently wipe the portobello mushrooms clean with a damp cloth or paper towel.
    hand with a paper towel wiping the back of a portobello mushroom clean.
  • Remove the stems, finely chop them, and set aside.
    chopped mushroom stems in a glass bowl.
  • Use a spoon to carefully scrape out the gills.
    hand with a spoon removing the gills from a large portobello mushroom.
  • Place the mushrooms on the prepared baking sheet. Brush or spray both sides lightly with olive oil and season with salt and pepper.
    4 large portobello mushrooms seasoned with salt and pepper face up on a parchment lined baking sheet.
  • Heat the olive oil in a large skillet over medium heat. Add the chopped mushroom stems, onion, and garlic. Cook for 4 to 5 minutes, until softened and fragrant.
    wok with steaming diced onion, mushrooms, and garlic.
  • Add the Italian sausage and cook until browned, breaking it apart as it cooks. If the mixture looks greasy or watery, carefully drain the excess liquid.
    raw italian sausage in a skillet with diced onion, garlic, and mushroom stems.
  • Stir in the salt, pepper, and chili flakes, if using. Remove the pan from the heat and mix in the fresh basil and parmesan cheese.
    wok with browned italian sausage, diced onions, garlic, freshly grated parmesan cheese, chili flakes, and chopped basil.
  • Generously stuff each mushroom cap with the sausage filling, dividing it evenly between all four mushrooms.
    sausage stuffed portobello mushrooms on a parchment lined baking sheet.
  • Bake for 15 minutes, or until the mushrooms are tender and cooked through.
    cooked sausage stuffed portobello mushrooms on a parchment lined baking sheet.
  • Top with extra parmesan cheese and fresh basil before serving, if desired.
    top view of 2 portobello mushrooms stuffed with cooked italian sausage, garnished with freshly grated parmesan cheese and fresh basil on a grey plate.

Notes

Choose large portobello mushrooms with deeper sides if possible. They hold the filling much better and shrink less as they bake.
Mild, medium, hot, or sweet Italian sausage all work great here, so use whichever suits your taste best.
Don’t rinse the mushrooms under water. Wipe them clean with a damp cloth instead to avoid excess moisture.
Freshly grated parmesan melts and tastes way better than the pre-shredded kind and gives the filling the best texture.
Want an extra cheesy finish? Add shredded mozzarella on top and broil for 1 to 2 minutes at the end until bubbly and golden.
Store leftovers in an airtight container in the fridge for up to 2 days and reheat in the oven for the best texture.

Nutrition

Serving: 1Mushroom | Calories: 477kcal | Carbohydrates: 7g | Protein: 21g | Fat: 41g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Trans Fat: 0.003g | Cholesterol: 90mg | Sodium: 1376mg | Potassium: 641mg | Fiber: 2g | Sugar: 3g | Vitamin A: 166IU | Vitamin C: 4mg | Calcium: 108mg | Iron: 2mg
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