Sweet Italian Chicken Sausage Stuffed Portobello Mushrooms



  • 4 large portobello mushrooms, save stems to chop
  • 1-1/2 pound sweet Italian sausages
  • 1 small yellow onion, chopped
  • 5 cloves garlic, minced
  • 2 tablespoons olive oil, plus a drizzle
  • 1 teaspoon kosher salt, plus 1/2 teaspoon
  • 1 teaspoon pepper, plus 1/2 teaspoon
  • pinch red pepper flakes
  • 1/2 cup grated parmesan
  • freshly shredded parmesan for garnish
  • 1/4 cup chopped Italian flat leaf parsley
  • 1/8 cup bread crumbsDirections
  1. Preheat oven to 350 degrees.
  2. Remove stems and black gills from underside of mushroom. Toss gills and chop stems. Place mushrooms on parchment paper on a large sheet pan. Tops down.
  3. Roughly chop onion and garlic. Place into the bowl of a mini food processor, along with mushroom stems and chop until well minced. Set aside.
  4. Remove sausages from casings and brown in olive oil in a large skillet, adding kosher salt, pepper and red pepper flakes. Cook until sausage is no longer pink in the middle, 5-7 minutes. Add vegetable mixture to skillet, along with 1/2 teaspoon kosher salt and 1/2 teaspoon pepper. Continue to cook for 3-5 minutes.
  5. Remove from heat and add chopped parsley and grated parmesan. Mix together.
  6. Spoon mixture into mushrooms and sprinkle bread crumbs on top. Drizzle with olive oil. Bake for 18 minutes.


Until next time, Kris