Sausage Stuffed Portobello Mushrooms (Quick and Easy)

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. These are a main course and are substantial enough to be eaten alone or paired with a side salad. 

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. The best thing is 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…

• A satisfying and filling Portobello mushroom recipe.
• A complete meal itself and an excellent choice when wanting to eat low carb. 
• Stuffed mushrooms with a delicious ground sausage filling and fresh herbs. 
• My favorite way to cook meaty Portobello mushroom caps.
• A great recipe that works as a tasty appetizer or a main dish. 

Ingredients

Sausage: I like to use ground turkey sausage for this recipe as it is a nice lean sausage meat to use but you can use pork sausage or chicken sausage if you like. Flavored sausages like Mild Italian sausage or spicy sausage are great alternatives as well. 

Cheese: This recipe calls for a combination of cheeses. Feta cheese is melted into the hot sausage mixture and then topped with mozzarella cheese. You can substitute the mozzarella for Monterey Jack or a similar white cheese you like.

Herbs: A blend of dried thyme and fresh basil complements the flavors in this dish. Other great options are fresh thyme or dried Italian seasoning. 

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

​Seasoning- I like to use sea salt and freshly cracked black pepper. Add red pepper flakes to add spice if you like. 

Tools

Baking Sheet or a Baking Dish

Directions

Prepare the mushrooms by removing the center stem of each cap. 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 large skillet, drizzle the pan with a little olive oil and cook sausage over medium heat. Use the flat side of a wooden spoon to crumble the sausage as it browns. Dice up the mushroom 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 cooked sausage mixture evenly into each 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 brown.
• Be sure to season the Portobello caps 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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