Italian Chicken Sausage Stuffed Portabellas Recipe - Allrecipes.com
Italian Chicken Sausage Stuffed Portabellas Recipe
  • READY IN 25 mins

Italian Chicken Sausage Stuffed Portabellas

Recipe by  

"Meaty portabella mushrooms packed with Italian chicken sausage, cream cheese and Parmesan make a tasty appetizer or light entree for lunch or dinner."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    25 mins
  • READY IN

    25 mins

Directions

  1. Preheat oven to 375 degrees F.
  2. Over medium-high heat, in a heavy, medium nonstick skillet, heat 1 tsp oil. Add chopped sausage and saute until sausage is heated through, 2 to 3 minutes. Remove from heat and stir in cream cheese and 1/4 tsp pepper; mix well.
  3. Brush both sides of mushrooms lightly with remaining olive oil. Place mushroom caps, cavity side up, on baking sheet sprayed with non-stick cooking spray. Fill each cavity with sausage mixture. Lightly sprinkle each with Parmesan.
  4. Bake mushrooms in preheated oven for 7 to 8 minutes or until hot throughout. Sprinkle each with minced chives for garnish.
Kitchen-Friendly View

Footnotes

  • Mushrooms may also be served as a light supper or luncheon entree.
  • Serve two sausage stuffed mushrooms per person.
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Reviews More Reviews

Most Helpful Positive Review
Aug 27, 2010

Delicious! Be sure not to put too much sausage mixture on the mushrooms because it becomes too rich. I just sprayed the portabella caps with pan spray instead of brushing with olive oil. Turned out great!

 
Most Helpful Critical Review
Nov 23, 2010

Mixed reviews in this house. Unlike Hubs, who called this "gushy mush," I kind of liked it and prefer to simply call it "creamy." While I liked this, I do still have criticisms of my own - with no seasoning I could see where this would be just flat tasting "gush." To circumvent that I used Italian sausage and added freshly ground pepper, sauteed garlic, shallots (onion would have been fine too) fresh parsley and chopped, roasted red pepper. These additions lent color, flavor and texture and easily elevated this to 4-stars. In keeping with our individual and opposite assessments, I ate twice as much of these as Hubs, mostly when he wasn't looking.

 
Sep 20, 2010

This was great! I used baby portabellas, half the cream cheese, added some peppers and did it all on the range. We ate this in tortillas (because I had some that needed to be used up), but it's also great by itself.

 
Jul 29, 2010

We a huge mushroom lovers so I had to try this. This recipe was fantastic, very easy to make and VERY yummy!!!

 
Jul 26, 2010

mine was kinda mushy... not so tastey...

 
Jul 06, 2010

Loved them! Followed the recipe exactly. Very easy, very good. Might try a spicier sausage next time. But this was great!

 
Apr 18, 2012

I made the Al Fresco portabellas today for lunch. I made some substitutions to make them lower in fat and they were tasty! I used Laughing Cow cream cheese and fresh chives. I also omitted all the oil.

 
Jun 28, 2010

Wow! Amazing recipe and very easy to make! I used fat free cream cheese because I am dieting . . . but it was still so tasty!

 

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Nutrition

  • Calories
  • 254 kcal
  • 13%
  • Carbohydrates
  • 8.2 g
  • 3%
  • Cholesterol
  • 73 mg
  • 24%
  • Fat
  • 18.2 g
  • 28%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 13.9 g
  • 28%
  • Sodium
  • 460 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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