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three stuffed portabella mushrooms in a cast iron pan

STUFFED PORTABELLA MUSHROOMS

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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

Scale
  • 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

  1. Heat oven to 375°.
  2. Heat up one tablespoon of the olive oil in a pan. Add the sausage and break apart.
  3. 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.
  4. Wipe the mushrooms with a paper towel to clean. With a spoon, scoop out the insides to form a well. 
  5. Chop up the stems and insides to make one cup. Reserve.
  6. Once the sausage is browned, add in the minced shallot and reserved chopped mushroom stems.
  7. Season with kosher salt, black pepper and crushed red pepper. Allow to sauté for about two to three minutes.
  8. Add the spinach to the sausage mixture. Mix. Remove from heat. 
  9. Add the Parmesan cheese and cream cheese to the bread mixture. Combine well. 
  10. Add the sausage mixture to the cheese. Combine until uniform. 
  11. Brush the outside of the mushrooms with a touch of olive oil. Place top down onto a non-stick baking sheet. 
  12. Fill the mushrooms with the sausage/cheese mixture. Use it all. 
  13. Top each with a generous amount of fontina cheese crumbles.
  14. Bake for 20 minutes.
  15. Turn on broiler. Broil for a few minutes to brown the cheese.
  16. Remove from oven. Garnish with fresh chopped parsley.
  17. ENJOY!

Notes

SEE POST

  • Prep Time: 15 minutes
  • Cook Time: 22 minutes

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Find it online: https://www.charlottefashionplate.com/recipes/stuffed-portabella-mushrooms/