Savory Italian Sausage & Herb Stuffed Portobello Mushrooms
Indulge in these savory Italian Sausage Stuffed Portobello Mushrooms, filled with a delightful blend of seasoned sausage, herbs, and Parmesan cheese. Perfectly baked to a golden brown and topped with a rich herb-infused cream sauce, this dish makes an impressive appetizer or main course. Perfect for gatherings or a cozy dinner at home, these mushrooms are a delicious balance of flavors and textures that everyone will love.
4
Servings
300
Calories
14
Ingredients
Ingredients
Large Portobello Mushrooms
4 (stems & gills removed)
Italian Sausage
1 lb (casings removed)
Fresh Italian Parsley
1 tsp (chopped)
Fresh Basil
1 tsp (chopped)
Garlic Clove
1 (minced)
Garlic-flavored Croutons
1 cup (finely ground)
Milk
1/4 cup
Parmesan Cheese
1/4 cup (grated)
Eggs
2 (beaten)
Heavy Cream
2 cups
Fresh Basil
2 tbsp (chopped (or 2 tsp dried))
Parmesan Cheese
1/4 cup (grated (for sauce))
Salt
to taste
Pepper
to taste
Instructions
1
Preheat your oven to 350°F (175°C).
2
Prepare the mushrooms by wiping the tops with a damp cloth and removing the stems and gills. Place the cleaned mushrooms on a baking sheet, stem side down, and bake for 5-8 minutes to soften them slightly. Remove from the oven and set aside.
3
In a large nonstick skillet over medium heat, brown the Italian sausage, breaking it into small pieces. Once cooked through, drain the excess fat and transfer the sausage to a paper towel-lined plate to cool.
4
In a medium bowl, whisk together the eggs and milk. Add the chopped parsley, basil, minced garlic, ground croutons, and grated Parmesan cheese. Mix until well combined.
5
Stir in the cooled sausage until the mixture is wet but can hold its shape when formed. Taste and adjust the seasoning with salt and pepper as needed.
6
Fill each mushroom cap generously with the sausage mixture, pressing gently to pack it in. Place the stuffed mushrooms back on the baking sheet.
7
Bake the stuffed mushrooms in the preheated oven for 15-20 minutes, or until the tops are golden and the stuffing is heated through.
8
For the cream sauce, heat the heavy cream in a saucepan over medium heat. Allow it to simmer until it reduces by half, stirring occasionally to prevent scorching. Once reduced, stir in the grated Parmesan cheese, chopped basil, and season with salt and pepper to taste.
9
To serve, spoon 2 ounces of the creamy herb sauce over each stuffed mushroom. Garnish with a sprig of fresh Italian parsley or basil, if desired. Enjoy!
Nutrition Information
22.5g
Fat
15g
Carbs
17.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are the main ingredients in these stuffed mushrooms?
The primary ingredients include large portobello mushrooms, Italian sausage, garlic-flavored croutons, eggs, Parmesan cheese, and heavy cream for the sauce.
How many servings does this recipe provide?
This recipe is designed to serve 4 people, with one large stuffed mushroom per serving.
What is the calorie count for one serving?
Each serving contains approximately 300 calories.
What is the recommended oven temperature?
The oven should be preheated to 350 degrees Fahrenheit or 175 degrees Celsius.
How do I prepare the portobello mushrooms?
Wipe the tops with a damp cloth and remove both the stems and the gills before cooking.
Should the mushrooms be pre-baked?
Yes, bake the cleaned mushroom caps for 5-8 minutes stem side down to soften them before adding the stuffing.
How do I prepare the Italian sausage for the filling?
Remove the casings, brown the sausage in a skillet while breaking it into small pieces, and drain the excess fat.
What herbs are used in the stuffing mixture?
The stuffing uses fresh chopped Italian parsley and fresh chopped basil.
What holds the sausage stuffing together?
A mixture of beaten eggs, milk, and finely ground garlic-flavored croutons acts as the binder for the sausage.
How long do the mushrooms bake once stuffed?
Bake the stuffed mushrooms for 15-20 minutes until the tops are golden brown.
How is the creamy herb sauce made?
Simmer heavy cream until reduced by half, then stir in Parmesan cheese, chopped basil, salt, and pepper.
How much sauce should be served with each mushroom?
It is recommended to spoon about 2 ounces of the creamy sauce over each stuffed mushroom.
Can I use dried basil for the sauce?
Yes, you can substitute 2 teaspoons of dried basil for the 2 tablespoons of fresh basil in the sauce recipe.
Is this dish suitable as a main course?
Yes, due to the protein content and hearty nature of the portobello mushrooms, it can be served as either an appetizer or a main course.
What is the protein content per serving?
Each serving provides 17.5 grams of protein.
What is the fat content for this recipe?
One serving contains 22.5 grams of fat.
How many carbohydrates are in each mushroom?
There are 15 grams of carbohydrates per serving.
What should I use to garnish the dish?
Garnish with a sprig of fresh Italian parsley or basil for an extra touch of color and flavor.
How do I grind the croutons?
You can use a food processor or place them in a bag and crush them with a rolling pin until they are finely ground.
Can I substitute the Italian sausage?
While Italian sausage provides the signature flavor, you could use ground pork or a vegetarian meat substitute if preferred.
Do I need to add salt and pepper to the stuffing?
The recipe suggests tasting the stuffing mixture and adjusting the seasoning with salt and pepper as needed before baking.
What kind of skillet is best for browning the sausage?
A large nonstick skillet over medium heat is recommended for browning the sausage.
Why must the sausage be cooled before mixing?
Cooling the sausage slightly prevents it from prematurely cooking the eggs in the binder mixture when they are combined.
Can I use different mushrooms?
Large portobellos are best for stuffing, but you could use large Cremini mushrooms for smaller, bite-sized appetizers.
What type of Parmesan cheese is best?
Grated Parmesan cheese is used in both the stuffing and the sauce for the best texture and distribution.
Is this recipe considered Italian?
Yes, it features classic Italian flavors like sausage, garlic, basil, parsley, and Parmesan.
How do I know the sauce has reduced enough?
The heavy cream should simmer until the volume has decreased by approximately half, resulting in a thicker consistency.
Is there a vegetarian option?
The tags indicate a vegetarian option is possible by substituting the sausage for a plant-based alternative.
Can I make this ahead of time?
You can prepare the stuffing and clean the mushrooms ahead of time, but it is best to bake them fresh for the best texture.
How many garlic cloves are needed?
The recipe requires 1 minced garlic clove for the stuffing mixture.