Stuffed Portobello Mushrooms

Stuffed Portobello Mushrooms

"Stuffed with pork sausage, shredded and ricotta cheeses, onions and sun-dried tomatoes, these tasty mushroom caps are a sure crowd pleaser."
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Ingredients

30 m servings 202 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 202 kcal
  • 10%
  • Fat:
  • 14.9 g
  • 23%
  • Carbs:
  • 8.2g
  • 3%
  • Protein:
  • 10.7 g
  • 21%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 287 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat oven to 350 degrees F. Combine sausage, 1 cup shredded cheese, ricotta cheese, onions and tomatoes in large bowl.
  2. Brush tops of mushroom caps with oil; place, top-sides down, in shallow baking pan.
  3. Top with sausage mixture. Drizzle with vinegar, if desired. Sprinkle with remaining shredded cheese.
  4. Bake 10-12 minutes or until mushrooms are tender.

Footnotes

  • Cook's Tip:
  • To rehydrate sun-dried tomatoes, place tomatoes in small bowl; cover with warm water. Let stand 5 minutes; drain. Pat dry with paper towels.

Reviews

Read all reviews 37
  1. 46 Ratings

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Most helpful positive review

My husband and I loved it. I just changed 2 things. I changed the sausage to be spicy pork sausage and I did not add bacon because I forgot to buy it. It came out great. I also just used 5 porto...

Most helpful critical review

Ran into a few problems with these. First you have to wash the caps but no matter how well I dried them and how long I let them sit they just wouldn't get completely dry. I then filled them acco...

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My husband and I loved it. I just changed 2 things. I changed the sausage to be spicy pork sausage and I did not add bacon because I forgot to buy it. It came out great. I also just used 5 porto...

These were very easy and great!!! You do need to cook longer than 10 minutes!

Very flavorful. Next time I will either buy less mushrooms, or make more stuffing as the recipe doesnt make enough for 12 mushrooms. I also had to cook them longer than 10 minutes.

this can be used as an appetizer or a side dish. Excellent

This was a scumptious appetizer! Also, the mushroom is very filling and can be used as a lunch served with a side salad. I would opt for using the balsamic vinegar...it adds to the overall tas...

I agree with the 2nd comment that it doesn't "look" pretty, but it is tasty and very filling. Half a portobello is enough for one adult. Will make again...

We used chicken sausage with Hatch green chilis. Cook the chicken prior to mixing with ingrediants. Excellent recipe!!

Like the reviews recommended, I cooked these for for 12 minutes and they came out perfectly. I only made four mushrooms worth, and used extra filling for omelets the next morning.

I liked it, Boyfriend did not!

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