Sausage Stuffed Portobello Mushrooms

These Sausage Stuffed Portobello Mushrooms are packed with creamy feta cheese, herbs, and crumbly sausage for a flavorful quick dinner idea.

This week is our very first week of full sunshine days with a warm enough temperature to work out in the garden. Most of them have been spent pulling out weeds and cleaning up the destruction of winter. At the end of these days, there is always dinner to be made. Honestly, sometimes there is a plan, and other times it completely slips my mind.

What I have found is that I can do what I would call, having half a plan where I have simple fresh ingredients on hand and can make something fast with them. Like these Sausage Stuffed Portobello Mushrooms. A perfect example of this whole idea. Fresh mushrooms, some herbs, a bit of cheese, and a tube of turkey sausage. Within a few minutes, I can have these prepped and in the oven ready to go.

They are simple enough to throw together and pair wonderfully with a chilled glass of white wine. A perfect end to a lovely spring or summer day.

Sausage Stuffed Portobello Mushrooms Are…

• Satisfying and filling
• A healthy dinner option and great when avoiding starches
• These mushrooms are packed with flavorful herbs, garlic, cheeses, and lean sausage.
• Quick and easy to make
• Uses simple ingredients
• Easy to make ahead of time by assembling and baking later
• Delicious reheated

Ingredients

Turkey Sausage: I like to use Jennie Os’s turkey sausage for this recipe as it is a nice lean sausage to use but you can use pork sausage.

Cheese: For this recipe, we will be using a combination of cheeses. Feta is melted into the hot sausage mixture and then topped with mozzarella. You can substitute the mozzarella for jack cheese or a similar white cheese you like.

Herbs: A blend of dried thyme and fresh basil complement the flavors in this dish. In addition, you can use standard dried Italian seasoning or fresh as opposed to dried thyme.

Olive Oil: This recipe calls for olive oil and you can use extra virgin or standard olive oil. Avocado oil is a great alternative.

What You Will Need To Make Them

4 portobello mushrooms

1b turkey sausage

3 oz feta cheese (about half a cup)

1 1/2 cups mozzarella cheese

1 tsp dried thyme

2 cloves of garlic

1/2 cup chopped fresh basil

3 tbsp olive oil

1/4 tsp sea salt

1/4 tsp cracked black pepper

Tools

Baking Sheet

Directions

Prepare the Portobello caps by removing the center stem. Drizzle olive oil over the caps on both sides. Salt and pepper the caps. Place them on a baking sheet and set them aside.

In a skillet, drizzle the pan with a little olive oil and begin browning the turkey sausage. Use the flat side of a cooking spoon to crumble the sausage as it browns. Dice up the stems along with the garlic cloves and add them both to the pan. Add the thyme, and 1/3 cup of the chopped basil leaves.

When the sausage is fully browned, place the heat on low and crumble the feta over. Allow the feta to melt into the mixture. Remove from the heat. Assemble the mushrooms by distributing the sausage mixture evenly into each portobello cap.

Top each cap with a 1/3 cup of cheese and remaining basil. Drizzle over a touch of olive oil. Bake at 350℉ for 20-25 minutes until the cheese is gooey and the mushrooms are fully cooked.

Serve immediately.

Cooking Notes

• If using pork sausage you might need to strain off the excess grease before adding the feta cheese.
• Bake uncovered to allow the cheese to become bubbly and golden.
• Be sure to season the Portobellos themselves with salt, pepper, and olive oil before stuffing.
• Sausage Stuffed Portobello Mushrooms can be made ahead and baked later. This can be done by assembling them on a baking sheet and covering them with plastic wrap to keep in the fridge until ready to bake.
• You can substitute cream cheese for feta cheese in a pinch.

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Baking Sheet

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