Italian Sausage Stuffed Portobello Mushrooms
A delicious gluten-free recipe for stuffed mushrooms made with sweet Italian sausage, sun-dried tomatoes, onions, Parmesan cheese, and fresh herbs. Makes 12 large or 24 small stuffed portobello mushrooms.
Servings 24
Calories 103kcal
Ingredients
- 2 tbsp extra-virgin olive oil divided
- 24 oz whole baby portobello mushrooms (cremini) or button-around 24 small, or 12 large portobello mushrooms
- ¼ cup sun-dried tomatoes very finely chopped (I buy these in a bag and rehydrate them in warm water) or you can use the marinated ones in olive oil *see notes
- ½ cup sweet onion finely chopped
- 1 cup Parmesan cheese freshly shredded
- ½ tsp fresh cracked pepper
- ½ tsp paprika
- 1 tbsp fresh basil finely chopped or ½ tsp dried basil
- 1 lb Italian sausage mild, medium, or hot (your heat preference🔥)
- *Optional: chopped fresh parsley or basil for garnish
Instructions
- Preheat your oven to 375 degrees F.
- Prepare your mushrooms by removing the stems and scooping out the gills and a little of the center to make room for your stuffing.
- Chop the stems finely and save to add to the stuffing
- Heat 1 tbsp olive oil in a large skillet over medium heat. Saute the sausage until it's no longer pink.
- Add the onions and mushroom stems and sauté until the onions are translucent and soft.
- Add in all other ingredients and stir until the cheese just begins to melt, then remove from the heat.
- Fill the mushroom caps with the mixture and drizzle the tops with the remaining olive oil.
- Bake for about 30 minutes until the stuffing begins to brown.
- Garnish with fresh parsley or basil, if desired. You can even grate a little extra freshly grated Parmesan on top right before serving.
Notes
- If you use sun-dried tomatoes in oil, make sure to drain and pat them dry before chopping.
- To clean the mushrooms, wipe them down thoroughly with a damp paper towel rather than rinsing them under running water, so they stay as dry as possible. If there's an excess of moisture, your stuffed mushroom may become soggy.
- For small mushrooms, use a heaping tablespoon each.
Nutrition
Calories: 103kcal | Carbohydrates: 2g | Protein: 5g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.001g | Cholesterol: 17mg | Sodium: 209mg | Potassium: 200mg | Fiber: 1g | Sugar: 1g | Vitamin A: 68IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 0.5mg