I have so much love for mushrooms in all varieties. 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.
This recipe requires a few more steps than some of my recipes. However, you will appreciate the effort. I did use a bit of sausage. Want to make them vegan or meatless? Just substitute the sausage with a bit more of the insides and stems of the mushrooms.
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!
HOW TO MAKE THE FILLING FOR STUFFED PORTABELLA MUSHROOMS
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.
Prepare the mushrooms by gently wiping them with a paper towel to remove any dirt. Take a spoon and remove the inside gills and stem. I also remove a bit of the flesh just to create a deeper well. Just be careful not to dig too deep. Reserve the insides and stems. You will be chopping this up and adding to the sausage.
Heat oven to 375 degrees. When the sausage is almost browned, add in the minced shallot and the chopped mushroom stems and pieces. Allow to cook for a few minutes. Season with a touch of red pepper flakes, kosher salt and black pepper.
Add the chopped spinach to the pan. Mix well. Remove pan from heat.
Add the whipped Philadelphia cream cheese and Parmesan cheese to the bread/cream mixture. Combine well. Stir the sausage mixture into the bowl. Mix until uniform.
TO FILL AND SERVE STUFFED PORTABELLA MUSHROOMS
Line the cast iron pan with a touch of olive oil. Rub olive oil over the bottom of each mushroom and place (top down) into pan. Generously fill each mushroom with the stuffing mixture. You will use it all. Top each with a fair amount of the fontina cheese pieces. Place pan in oven for about 20 minutes. Turn the broiler on for a few extra minutes to brown the cheese.
Remove the Stuffed Portabella Mushrooms from the oven. Garnish with the fresh chopped parsley. These are super hearty and rich, so you can definitely serve them as a meal! ENJOY!!!
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I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him. He is known as one of the best skate sharpeners in the world!
Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!
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