The Sausage Stuffed Portobello Mushrooms are a delicious autumn dish! I love recipes with mushrooms, especially first courses like penne al baffo with mushrooms and baked pasta with mushrooms and speck, but I also enjoy second courses like mushroom scaloppine. Today, I want to share with you this brand new recipe for sausage stuffed mushrooms that I recently experimented with; preparing them is really simple and with ingredients you surely have at home.
If you’re looking for more mushroom recipes and preparations, take a look at these:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 344.69 (Kcal)
- Carbohydrates 8.00 (g) of which sugars 1.77 (g)
- Proteins 22.84 (g)
- Fat 24.81 (g) of which saturated 1.48 (g)of which unsaturated 1.10 (g)
- Fibers 1.03 (g)
- Sodium 1,360.42 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 6 Portobello mushrooms
- 1/2 cup breadcrumbs
- 1/3 cup Parmesan
- to taste salt
- to taste extra virgin olive oil
- 1 clove garlic
- to taste rosemary
- 1.1 lbs pork sausage, fresh, cooked, in a pan
Steps
Start by cleaning the mushrooms, trim the edges of the caps with a knife to remove any damaged parts, and slightly hollow them out.
Chop the leftover mushroom scraps into small pieces with a knife and set them aside.
Crumble the sausage and cook it in a pan with a drizzle of oil and a sprig of rosemary.
Add mushrooms to the pan with the sausage and cook for 5-6 minutes.
At this point, stuff your mushrooms with the prepared mixture. Then sprinkle with grated Parmesan, breadcrumbs, and a drizzle of oil.
Bake in a static oven at 392°F for about 25 minutes.
Storage
Sausage stuffed mushrooms can be stored in the refrigerator until the next day.
Tips and Curiosities
In my version, I used Portobello mushrooms, but you can use whichever you prefer, including Champignon. You can add boiled and mashed potatoes to the filling, and to enrich them, you can add some pieces of cheese like scamorza or provola.
FAQ
Why is it called a Portobello mushroom?
The “Portobello” refers to a mushroom from the Agaricus genus, also known as the common button mushroom or champignon. The name “Portobello” is believed to come from the Portobello Road market in London, where the mushroom was sold.
Watch the video recipe
