Italian Sausage Stuffed Portobello Mushrooms with Herb Parmesan

Transform your appetizer game with these show-stopping Italian Sausage Stuffed Portobello Mushrooms with Herb Parmesan. Juicy portobello mushroom caps serve as the perfect edible bowls, brimming with a savory filling of seasoned Italian sausage, caramelized onions, and garlic. A crispy topping of panko breadcrumbs and grated Parmesan, kissed with fresh parsley and dried oregano, adds the ultimate layer of flavor and texture. Perfect for entertaining or as a hearty starter, this 30-minute recipe is a flavor-packed crowd-pleaser that effortlessly blends comfort and sophistication. Whether served at a dinner party or as a weeknight indulgence, these stuffed mushrooms are irresistible.

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 large caps Portobello mushrooms
• 2 tablespoons Olive oil
• 8 ounces Italian sausage (mild or spicy, casings removed)
• 1 small Yellow onion, finely diced
• 2 cloves Garlic, minced
• 1 cup Panko breadcrumbs
• 1 cup Parmesan cheese, grated
• 2 tablespoons Fresh parsley, chopped
• 1 teaspoon Dried oregano
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.

Step 2

Clean the portobello mushrooms by gently wiping them with a damp paper towel. Remove the stems and use a spoon to scrape out the gills to create a hollow space for the filling. Brush both sides of the mushroom caps with 1 tablespoon of olive oil and arrange them gill-side up on the baking sheet.

Step 3

Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the Italian sausage and cook, breaking it apart with a wooden spoon, until browned and fully cooked, about 5–7 minutes.

Step 4

Add the diced onion and minced garlic to the skillet with the sausage. Cook until the onion becomes translucent and fragrant, about 3–4 minutes.

Step 5

Remove the skillet from heat and stir in the panko breadcrumbs, 1/2 cup of grated parmesan cheese, chopped parsley, dried oregano, salt, and black pepper. Mix well to combine, ensuring the filling is evenly seasoned.

Step 6

Spoon the sausage mixture into each prepared mushroom cap, pressing down gently to ensure the filling stays in place. Sprinkle the remaining 1/2 cup of grated parmesan cheese on top of each stuffed mushroom.

Step 7

Bake in the preheated oven for 20–25 minutes, or until the mushrooms are tender and the cheese is golden and bubbly.

Step 8

Remove from the oven and let cool for a few minutes. Garnish with additional chopped parsley if desired. Serve warm and enjoy your Italian Sausage Stuffed Portobello Mushrooms!

Nutrition Facts

Serving size	(986.7g)

Amount per serving	% Daily Value*
Calories	1630.9

Total Fat 110.2g	0%
Saturated Fat 39.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 240.1mg	0%
Sodium 4810.1mg	0%
Total Carbohydrate 76.1g	0%
Dietary Fiber 15.0g	0%
Total Sugars 18.9g
Protein 94.2g	0%

Vitamin D 1.5IU	0%
Calcium 1030.9mg	0%
Iron 8.2mg	0%
Potassium 2905.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.3%

Protein: 22.5%

Carbs: 18.2%