I have so much love for mushrooms. Any variety, will do. Love using them in recipes, and even created a recipe for Sausage Stuffed Mushrooms (the smaller, appetizer or party version). Click here to check out the recipe. These portabellas were screaming to me the other day at my local market. Unlike my other recipe, I did not want to use breadcrumbs. I wanted a super soft inside and creamy texture on the inside. So, my mind went straight to my meatball recipe. Yes, do not even ask me why. I thought the texture I was going for was hidden in that recipe. And, I was definitely right. These Stuffed Portabella Mushrooms were incredible. Super tender and so rich.
Of course, I created a short video on TikTok making these fabulous Stuffed Portabella Mushrooms. Click here to view. If you have not yet signed up for this social media platform, use my code 5SSIS800K0H06 to create an account.
HOW TO MAKE THE BEST STUFFED PORTABELLA MUSHROOMS
Although this recipe is relatively easy, it does require a few more steps than some of my other recipes. I felt it important to include a number of process shots to help you along the way. Oh, and I know I say this often. But, get yourself a cast iron pan! It is definitely needed for this recipe. Just look how perfectly these beauties baked up. Click here for the one I used! However, you will appreciate the effort.
Country sausage is called for in the recipe. Hot, or sweet sausage are great alternatives. Even though I used sausage in the filling, you can make them vegan, or meatless. To do this, just substitute the sausage with an extra cup of the insides and stems of the mushrooms. To make them vegan, you will also need to replace the dairy with a vegan alternative.
As you read through the recipe below, you will notice that instead of using breadcrumbs, I soak bread in heavy whipping cream. This is my go-to for a number of recipes. My Homemade Meatballs are made using this same technique. Try it!
Do not rinse the mushrooms. Mushrooms are like a sponge and will soak up some of the water. This will make for a soggy finish. Basically, just prepare them by gently wiping them with a paper towel to remove any dirt. When spooning out the insides, be careful not to dig too deep. Remember not to throw this goodness away. We will be using part of the insides for the filling.
Once you add the shallots and diced mushrooms to the sausage mixture, cook for only a few minutes before adding the spinach. You do NOT want to brown the shallots.
Remove the pan from heat once the spinach has been incorporated.
TO FILL AND SERVE STUFFED PORTABELLA MUSHROOMS
Be sure to brush the tops of the mushrooms with a touch of olive oil. Use all of the filling. Pile it high! Tear off pieces of the Fontina and dot the cheese on top of each mushroom.
You may notice a bit of water form at the bottom of the pan as the mushrooms are baking. It should “bake-off.” However, you can drain it off about halfway through. Once the mushrooms are finished baking. Broil for a few extra minutes to put a nice brown on the cheese. These Stuffed Portabella Mushrooms are super hearty, and rich. A side salad, or steamed vegetable will pair perfectly for a complete meal. ENJOY!!!
STUFFED PORTABELLA MUSHROOMS
- Total Time: 37 minutes
- Yield: 4 servings 1x
Description
These Stuffed Portabella Mushrooms are one of my most popular recipes. Perfect for any weeknight. Pair with a side salad for a complete meal. Leftovers can be enjoyed up to three days in the fridge. Relatively easy recipe.
Ingredients
- 4 large portabella mushrooms
- 3 TBLS olive oil
- 1/2 lb. ground country sausage
- 2 slices bread
- 3/4 C heavy whipping cream
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 4 TBLS whipped Philadelphia cream cheese
- 1/2 C Parmesan cheese, freshly grated
- 1 shallot, minced
- 1 C mushroom stems, chopped
- 1/4 tsp crushed red pepper flakes
- 1 1/2 C chopped spinach, chopped
- 8 oz. Fontina cheese, crumbled
- 1 tsp fresh parsley, chopped
Instructions
- Heat oven to 375°.
- Heat up one tablespoon of the olive oil in a pan. Add the sausage and break apart.
- As the sausage is browning, add the heavy whipping cream to a bowl. Tear the bread into tiny pieces and add to the cream. Season with kosher salt and black pepper. Allow the bread to soak while you work on the remaining ingredients.
- Wipe the mushrooms with a paper towel to clean. With a spoon, scoop out the insides to form a well.
- Chop up the stems and insides to make one cup. Reserve.
- Once the sausage is browned, add in the minced shallot and reserved chopped mushroom stems.
- Season with kosher salt, black pepper and crushed red pepper. Allow to sauté for about two to three minutes.
- Add the spinach to the sausage mixture. Mix. Remove from heat.
- Add the Parmesan cheese and cream cheese to the bread mixture. Combine well.
- Add the sausage mixture to the cheese. Combine until uniform.
- Brush the outside of the mushrooms with a touch of olive oil. Place top down onto a non-stick baking sheet.
- Fill the mushrooms with the sausage/cheese mixture. Use it all.
- Top each with a generous amount of fontina cheese crumbles.
- Bake for 20 minutes.
- Turn on broiler. Broil for a few minutes to brown the cheese.
- Remove from oven. Garnish with fresh chopped parsley.
- ENJOY!
Notes
SEE POST
- Prep Time: 15 minutes
- Cook Time: 22 minutes
Keywords: how to make stuffed mushrooms, weeknight meal ideas, how to make stuffed portabella mushrooms, keto friendly dinner ideas, can I eat mushrooms on the keto diet
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3 Comments
[…] has browned. Serve and ENJOY these amazing Sausage Stuffed Mushrooms. Check out my recipe for Stuffed Portabella Mushrooms…more of a meal, than an […]
This was delicious! Would make it again soon.
Thank you so very much Susie!