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These Stuffed Baby Portobello Mushrooms are perfect for parties and of course game day too!
Looking at these makes me hungry all over again. I made these Stuffed Portobello Mushrooms a few weeks back while my husband was at work.
It’s a good thing that I decided to eat a couple for lunch because when he got home from work that day, they were all gone.
How to make Stuffed Portobello Mushrooms
Let me say too…did you know these are actually Portobello Mushrooms and not Portabella, but could be called either? Can I just mention that’s highly confusing!
In my mind it’s Portabella but we will just go with Google and say Portobello!
Now back to my husband…literally, gone. He walked in the door, inhaled, and they were gone. Of course, that may just be how my mind replays the situation.
The next day, he mentioned something about dinner the night before.
I casually mentioned something about the fact I didn’t eat dinner, and he ask me why I didn’t eat any of the stuffed mushrooms I made. I reminded him of the inhaling incident…
Apparently, my husband really loves these stuffed mushrooms. He loves them so much in fact he merely left me crumbs on a plate.
While making these, I actually decided to use the stems of the mushrooms in the filling.
Then, I used my food processor to grind up the filling and make it fine. It was perfect for stuffing!
These would be perfect served as an appetizer before steaks or a fancy dinner, just be sure to hide them from my husband or you won’t have any left!
These are great for your next party or even a game day party too!
Need more recipe ideas? Check out the Recipe Index by Mommy Hates Cooking.
- 16 oz Mini/Baby Portobello Mushrooms
- 1 lb Mild Ground Italian Sausage or Ground Pork Sausage, Cooked and Drained
- 1 8 oz Package of Cream Cheese, Softened
- 2 Tbsp Fresh Chopped Parsley
- 1 Garlic Clove, Crushed
- 1/4 Cup Grated Parmesan Cheese
- Preheat the oven to 400*.
- Clean the mushrooms and remove the stems. Place the stems in a food processor.
- Add in the cooked sausage, cream cheese, parsley, and garlic clove to the food processor.
- Blend to make it a finely chopped consistency.
- Stuff each mushroom and place on a greased baking sheet.
- Top with Parmesan cheese.
- Bake for 15 minutes or until the mushrooms are soft.