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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.

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

Comments

Peg Cole (author) from Northeast of Dallas, Texas on January 26, 2021:

Hi Flourish, Maybe it'll inspire a playlist of songs about bacon. Thanks so much for the visit. :)

Peg Cole (author) from Northeast of Dallas, Texas on January 26, 2021:

Hi MarleneB, Sounds good for an early lunch.

Peg Cole (author) from Northeast of Dallas, Texas on January 26, 2021:

Hello SP, It's nice to meet you here. Thanks for checking out this recipe.

Peg Cole (author) from Northeast of Dallas, Texas on January 26, 2021:

Hey there Shauna, Good to see you today. Hope you're doing well. We're trying to cut back on the red meat so we like this substitute. Hope you do, too.

Peg Cole (author) from Northeast of Dallas, Texas on January 26, 2021:

Peggy W, Thanks so much for your kind words. Nice to see you.

FlourishAnyway from USA on January 25, 2021:

This certainly gives me some ideas for my own meal. I like your ideas for other creative add ons!

Marlene Bertrand from USA on January 25, 2021:

This looks wonderful. I would try this with crumbled bacon and cheddar cheese.

Sp Greaney from Ireland on January 25, 2021:

I have never tried eating these types of mushrooms before. This is such a clever way to eat a healthy meal. It looks delicious too.

Peg Cole (author) from Northeast of Dallas, Texas on January 25, 2021:

Hi Bill, Thanks for passing this recipe along. Hope you'll reap the rewards.

Shauna L Bowling from Central Florida on January 25, 2021:

Peggy, this looks delicious. I love portabella mushrooms; they're my favorite type of 'shroom. Since I'm trying to make healthier food choices, I'll certainly keep this recipe in mind, especially the next time I get a hankering for a cheeseburger!

Peggy Woods from Houston, Texas on January 25, 2021:

I love mushrooms, and your recipe sounds scrumptious! Thanks!

Peg Cole (author) from Northeast of Dallas, Texas on January 25, 2021:

Hey there Pamela, Yep, it's really easy and tasty, too. Thanks for your visit. I tried to comment on your latest but I was too late.

Peg Cole (author) from Northeast of Dallas, Texas on January 25, 2021:

Hello dear Chitrangada, So nice to see you. I love mushrooms, too, mostly if they're cooked.

Peg Cole (author) from Northeast of Dallas, Texas on January 25, 2021:

Hi Brenda, Thank you for coming by to check this out.

Peg Cole (author) from Northeast of Dallas, Texas on January 25, 2021:

Liza, Thank you for coming by. Hope you try this recipe.

Bill Holland from Olympia, WA on January 25, 2021:

I will pass this one to Bev. She's the mushroom lover in this household. For her I thank you! :) Have a great week, my friend.

Pamela Oglesby from Sunny Florida on January 25, 2021:

This looks like a delicious recipe. I really like mushrooms, and this lools easy enough to make. Thank you, Peg.

Chitrangada Sharan from New Delhi, India on January 24, 2021:

Mushroom is one of my favorite, and your suggested recipe sounds great. Would love to try this simple and nutritious variation.

Thank you for sharing the detailed instructions and helpful pictures.

BRENDA ARLEDGE from Washington Court House on January 24, 2021:

Interesting. I like your money saving tips also.

Liza from USA on January 24, 2021:

Yum! I want to try making this for a weekly dinner at home. I love how easy it looks, and your instructions are easy to follow. Thanks for sharing the recipe.

Peg Cole (author) from Northeast of Dallas, Texas on January 24, 2021:

Thanks, Dora. I really enjoy eating this more than a steak. I hope you give it a try.

Dora Weithers from The Caribbean on January 24, 2021:

Seems so easy and I imagine that the combination of ingredients is very tasty, nutritious too. Thanks for the recipe. Definitely worth a try.

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