Description
Elevate your mealtime with these Sausage Stuffed Portobello Mushrooms! Packed with savory sausage, colorful veggies, and melty mozzarella cheese, this dish is as flavorful as it is easy to prepare. Whether served as an appetizer, side dish, or main course, these stuffed mushrooms are guaranteed to impress.
Ingredients
Scale
- 8 portobello mushrooms, stems and gills removed
- 1 pound hot Italian sausage (ground)
- 2 tablespoons olive oil
- 1 onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 4 garlic cloves, minced
- 1 teaspoon oregano
- 1 can (28 ounces) crushed tomatoes
- 16 ounces mozzarella cheese, grated
- Salt to taste
- Pepper to taste
- Fresh basil for garnish (optional)
Instructions
1. Prep the Mushrooms:
- Preheat your oven to 375°F (190°C).
- Gently clean the portobello mushrooms with a damp paper towel. Remove the stems and scrape out the gills with a spoon. Place the mushrooms on a baking sheet, cavity side up.
2. Cook the Filling:
- Heat olive oil in a large skillet over medium heat. Add the diced onion, red bell pepper, and green bell pepper. Sauté for 3–4 minutes until softened.
- Add minced garlic and cook for 1 minute until fragrant.
- Stir in the ground Italian sausage. Cook until browned and fully cooked, breaking up the sausage into crumbles as it cooks.
3. Add the Tomatoes and Seasonings:
- Stir in the crushed tomatoes and oregano. Season with salt and pepper to taste. Reduce heat and simmer the mixture for 5–7 minutes, allowing the flavors to combine.
4. Stuff the Mushrooms:
- Spoon the sausage mixture generously into each mushroom cap. Press the filling down gently to secure it.
5. Top with Cheese:
- Sprinkle the grated mozzarella cheese evenly over the stuffed mushrooms, ensuring full coverage for a melty, golden topping.
6. Bake:
- Place the baking sheet in the preheated oven. Bake for 20–25 minutes, or until the cheese is bubbly and the mushrooms are tender.
7. Garnish and Serve:
- Remove the mushrooms from the oven and let them cool for 2–3 minutes. Garnish with freshly chopped basil if desired. Serve hot and enjoy!
Notes
- For the best results, choose large, firm portobello mushrooms to hold the filling without collapsing.
- Removing the gills prevents the mushrooms from releasing excess moisture during baking.
- Use freshly grated mozzarella for optimal melting and flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F (175°C) for 10–15 minutes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-Inspired