Andioulle Chicken Sausage Stuffed Portabellas

Made  times
Grumpy's Honeybunch 138

Meaty portabella mushrooms packed with Andioulle chicken sausage and cream cheese filling make a tasty appetizer or light entree for lunch or dinner.

Modified from: Italian Chicken Sausage Stuffed Portabellas

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Serving size has been adjusted!

Original recipe yields 8 servings



  • Prep

  • Cook

  • Ready In

  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 chopped mushroom stems and saute until sausage is heated through and stems have released their liquid, 2 to 3 minutes. Remove from heat and stir in cream cheese and 1/4 tsp pepper; mix well.
  3. Spray 8x8 baking pan with cooking spray. 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 10-15 minutes or until hot throughout. Sprinkle each with minced chives for garnish.


I made several changes - but mostly with amounts. I used the Andioulle Sausage since that is what I had on hand. I felt it would have more kick to it anyway than the regular sweet sausage. I ...