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Sausage Stuffed Portobello Mushroom Bake

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Peg Cole is a self-taught cook who shares favorite recipes and methods of cooking and baking.

Portobello mushroom with sausage and mozzarella cheese filling

Portobello mushroom with sausage and mozzarella cheese filling

Quick, Economical, and Hearty

Tired of cooking the same thing meal after meal? Here's a hearty substitute if you're on a budget or just watching the carbohydrates. This easy, baked entrée or side dish is sure to satisfy those cravings for a hearty, healthy meal—especially if you're looking for something meaty but without the meat.

With only a few minutes prep time and a short bake time, you can have dinner on the table and fill the house with a delicious aroma that's often mistaken for steak.

A few simple ingredients

A few simple ingredients

Cook Time

Prep timeCook timeReady inYields

10 min

20 min

30 min

2 servings

Ingredients

  • 2 fresh portobello mushrooms
  • 2 tablespoons Italian dressing or olive oil
  • 2 teaspoons minced garlic or garlic powder
  • 2 cooked sausage patties
  • 1/2 cup shredded mozzarella cheese (or cheese of your choice)
Wipe the outer surface of the mushroom with a wet paper towel to remove debris.

Wipe the outer surface of the mushroom with a wet paper towel to remove debris.

Instructions

  1. Remove the stem of each mushroom by snapping it off with your fingers. The gills can be removed with a spoon if desired, based on preference.
  2. Wipe the top of each mushroom cap with a wet paper towel to remove debris.
  3. Spray a foil-wrapped cookie sheet with non-stick spray or lightly grease with shortening.
  4. Drizzle a small amount of Italian dressing (or olive oil) over the surface of the mushrooms. Add minced garlic or sprinkle with garlic powder or garlic salt.
  5. Chop the cooked sausage into small pieces and distribute on the cap. Cover the caps with shredded cheese.
  6. Place the mushrooms on the pan and bake for 20 minutes at 400 degrees.

Time-Saving Tip

Save a couple of sausage patties from a breakfast meal. Label, date, and freeze them in a Ziploc bag for use in this and other recipes.

Read More From Delishably

This works for bacon as well to keep the preparation time to a minimum. Cooking the whole pound of bacon at one time means you only have to clean up one pan. Cooked bacon can be stored in the refrigerator for a week or more. Freezing it extends the storage time.

Easy, nutritious meal in under 30 minutes. Serve with a side salad, other vegetables or fruit.

Easy, nutritious meal in under 30 minutes. Serve with a side salad, other vegetables or fruit.

Low in Calories

  • Grilled portobello mushroom (without the sausage and cheese toppings): Contains 471 units of Vitamin D and 1.4 mg Vitamin C (ascorbic acid). These mushrooms are full of flavor and nutrition and have only 35 calories. One mushroom is plenty for one serving, but for someone with a bigger appetite, two mushrooms have fewer calories than a steak or other types of red meat.
  • Mozzarella: A 1/2 cup of shredded mozzarella contains only 158 calories, making each serving around 79 calories per stuffed mushroom.
  • Sausage: Calories for the sausage depends on what type and how much you use.

Optional Toppings

Optional toppings are as varied as your imagination. For a change in flavor, try adding crumbled, cooked bacon and shredded smoky cheddar cheese. That makes the mushrooms taste almost like a bacon cheeseburger.

Bread crumbs make a nice topping, whether fresh, dried, or Panko style.

The toppings can also be mixed together with cream cheese for a different taste.

Portobello mushroom with corn and fresh broccoli makes a quick, nutritious meal.

Portobello mushroom with corn and fresh broccoli makes a quick, nutritious meal.

Money-Saving Tips

Portobello mushrooms are not expensive. In fact, I've found them at ALDI in a package of two for around $2.50. Walmart sells them two to a package for $2.48. That makes a meal main dish cost under $2. You sure can't buy healthy fast food that cheap.

If you buy them by the pound, select mushrooms with short stems as the stems are wasted because they're tough.

Steamed Broccoli Side Dish

And Now a Word from Weird Al About Foil

© 2021 Peg Cole

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