Sausage Stuffed Portobello Mushrooms

For a hearty dish that is sure to please meat-lovers and veggie-lovers alike try these delicious sausage stuffed portobello mushrooms!

Fall table with sausage stuffed portobello mushrooms for dinner. Delicious fall recipe!

Hey y’all! I’m back with another yummy recipe perfect for autumn and the cooler temps headed our way. This is a hearty dish that is easy to make, and you can store the stuffing in the fridge to fill and bake the mushroom caps for quick weeknight suppers as needed. I bet it would also freeze well…hmmm…going to have to make them again to try that!

You’re going to love the cheesy, spicy goodness that are these sausage stuffed portobello mushrooms. Plus there is a lot of healthy goodness in there too with spinach, tomatoes, crowder peas, and peppers. You could even do the same stuffing in baby bellas for an appetizer!

Cutting into sausage stuffed portobello mushrooms served on fall tablescape


Recipe for Sausage Stuffed Portobello Mushrooms


Serves 4

  • 1 lb hot sausage
  • 1 can Rotel
  • 1/2 cup diced onions
  • 1/2 cup diced bell peppers
  • 1 can crowder peas drained
  • 2 cups fresh spinach
  • 4 large portobello mushrooms with stems removed
  • 1 cup shredded mozzarella cheese
  • 1/2 cup parmesan cheese grated
  • 6 oz cream cheese
  • 1 tsp dried oregano
  • 2 tsps dried basil
  • 1 tsp dried parsley
  • 2 cloves grated or minced garlic
  • 1 tbsp EVOO

To Make:

Pre-heat oven to 350 degrees.

Place portobello mushrooms on lined baking sheet with bottoms facing up. Bake for 10 – 12 minutes until liquid develops in cup. Remove from oven and drain.

Brown sausage in large skillet until done. Drain and hold aside. Sauté onion and bell peppers with your garlic in the EVOO on medium high heat. When onions are translucent mix in your herbs and then add in the can of Rotel and stir. Once bubbly mix in the crowder peas and give that a stir. Lower the stove top heat.

Add in the cream cheese and parmesan and stir until melted. Next add back in the sausage, stir to fully mix, then top with the fresh spinach and stir in. Cook until spinach is wilted.

Fill mushroom caps with sausage mixture. Bake in oven for 15 minutes. Top with mozzarella cheese and bake until melted.

Serve up these sausage stuffed portobello mushrooms while hot and bubbly with a side of pesto pasta or simply on top of some fresh spinach!

Want to see how I’m setting the table for fall? Head to this post!

Sausage stuffed portobello mushrooms on bed of spinach.



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