These Stuffed Baby Portobello Mushrooms are perfect for parties and of course game day too!
Stuffed Portobello Mushrooms or Stuffed Mushrooms are a regular go-to for parties and they never last either!
If you are looking for the air fryer version, check out these Air Fryer Stuffed Mushrooms.
How to make Stuffed Portobello Mushrooms:
These Stuffed Portobello Mushrooms use simple ingredients and are ready in less than 30 minutes.
We prefer to use the stem in the stuffing of the mushroom, so as you prepare these, I toss all the ingredients into a food processor and chop them up finely.
Once they are finely chopped, we stuff the mushrooms.
The stuffing includes ground sausage, cream cheese, mushroom stems, parsley, and garlic. It’s all very simple ingredients and then those stems don’t go to waste either!
If you prefer to discard the stems, you are more than welcome to do that too.
We like to use mini or baby portobello mushrooms for these are the same as regular portobello they are just smaller and didn’t grow as large.
Cleaning a Mushroom:
When making stuffed portobello mushrooms it’s very important to fully clean the mushroom before stuffing it.
Remove the steam and clean them with water, while also cleaning out the inside. Also, be sure to fully dry them. The gills of the inside can be eaten and left in the mushrooms if you prefer.
As mentioned above, you can add the mushroom stem to the food processor, which is what we do or you can discard it. When adding the stems to the food processor if you make many more mushrooms than what is indicated in this recipe, then you will probably want to use maybe 3/4 of them.
This way you do not have too many stems added back into the stuffing. This would be if you were making double the recipe.
We’ve used leftover mushroom stuffing as a dip too, you can bake it in a bowl for about 15 minutes and then use it as a hot dip with crackers or chips.
These are also naturally gluten-free!
Enjoy these Stuffed Portobello Mushrooms!
Stuffed Portobello Mushrooms
Ingredients
- 16 oz Mini/Baby Portobello Mushrooms
- 1 lb Mild Ground Italian Sausage or Ground Pork Sausage Cooked and Drained
- 8 oz Package of Cream Cheese Softened
- 2 Tbsp Fresh Chopped Parsley
- 1 Garlic Clove Crushed
- 1/4 Cup Grated Parmesan Cheese
Instructions
- Preheat the oven to 400*.
- Clean the mushrooms and remove the stems. Place the stems in a food processor. (See Note)
- Add the cooked sausage, cream cheese, parsley, garlic clove, and cheese to the food processor.
- Blend to make it a finely chopped consistency.
- Stuff each mushroom and place on a greased baking sheet.
- Bake for 15 minutes or until the mushrooms are soft.
Notes
Nutrition
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Comments & Reviews
Such a great recipe. Love mushrooms and this is a new way to cook the same.
My favourite thing to make in the kitchen
My husband and I absolutely LOVE stuffed portobellos! We usually buy them prestuffed at the store and just pop them in the oven but since we do enjoy cooking we will give your recipe a try this weekend. Thanks for the inspiration – and the drool on my keyboard 🙂
I have made something very similar to this as a starter for a dinner party many times and they are always a big hit. I love the idea that you used the stems in the recipe as well, as why waste them when you can put them into the food processor.
Hum! That is an idea. I have never made mine with sausage. Funny thing! First time I made it, I was so excited putting crab meat in it and everybody was looking at it like, “What’s that?” with their noses turned up until they tasted it and kept asking for seconds and thirds. Now every time I have a family gathering, they ask me if I made them. This year I did not use any meat in them and instead put goat cheese, tomatoes and spinach in them.
I never cook with bigger mushrooms because I am so intimidated by them! I never feel confident in how to cook them! I think stuffing them with italian sausage seems like a great idea! I am really used to the stuffing game already – peppers and more… so why not mushrooms! Let’s see if I can cook these!
I am not usually a big fan of mushrooms but this looks so freaking good. I might totally have to try them for sure. Adding the Italian sausage is pure genius and the cream cheese- YUMMMMMMMM!
Those look fabulous! The perfect appetizer for when friends or family come over!
This isn’t only looks delicious but it sounds delicious too in my opinion. Maybe I would change a little bit the sausage and find other alternative that is more lean meat like ground turkey maybe. Im adding it my list of menu can’t wait to try it soon!
I am looking for recipes that can be pre-cooked and then packaged for future lunches (freezable); is this one of those recipes? I have the large Portabella mushroom caps.
I haven’t tried this one to freeze, I don’t know if it would work as well though.