Sausage Stuffed Portabella Mushrooms

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 880.0
  • Total Fat: 69.1 g
  • Cholesterol: 297.9 mg
  • Sodium: 2,391.5 mg
  • Total Carbs: 12.3 g
  • Dietary Fiber: 2.8 g
  • Protein: 49.3 g

View full nutritional breakdown of Sausage Stuffed Portabella Mushrooms calories by ingredient
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My own creation My own creation
Number of Servings: 3


    4 extra-large Portabella Mushroom Caps (approx 90 grams each) Sams Club is the best source
    1/2 large Onions, diced
    4 Garlic cloves, minced
    2 Celery stalks, diced
    1 pound Pork Sausage, any variety (I used Great Value, original)
    Spray oil
    1 tsp Kosher salt
    1 tsp black pepper
    2 large Eggs
    1 1/2 cups Shredded Cheese (I use a combo, but mostly Pepper Jack)


You could use smaller mushroom caps and just divide the sausage stuffing to fit, then recalculate the nutritional info.


REMOVE the stems and gills from all four mushroom caps. Set three aside.

CHOP up the remaining mushroom cap. Set aside.

HEAT a large frying pan over medium-high heat for a couple of minutes. Add the sausage, onion, garlic, celery, and the chopped mushroom. Cook until the sausage is no longer pink, breaking it up into small pieces as it browns. Reduce the heat to medium-low and simmer for 20-30 minutes to allow all liquid to cook away. Remove from heat and allow to cool.

PRE-HEAT the oven to 450 degrees.

PLACE the three mushroom caps on a baking sheet, the inside facing up (or even better, on a baking rack). Spray both sides with a little olive oil. Bake for 22 minutes. Remove from the oven.

IN the pan with the cooled sausage mixture add eggs and cheese. Stir to combine. Divide the mixture into three portions.

USING your hands, form each portion into a ball. It won't be real solid, but better than totally loose. Place one portion on top of each mushroom cap.

RETURN the mushrooms to the oven and continue baking for an additional 10-12 minutes.

SERVE immediately & ENJOY!

Serving Size: Makes 3 mushrooms with approx 1 1/4-cup stuffing.

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