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!!!Print
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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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