Large portobello caps make sturdy, savory vessels for a quick filling of browned Italian sausage, spinach, garlic, and crisp breadcrumbs. Pre-roasting the mushrooms is the useful step many recipes skip: it releases excess water before the filling goes in, so the finished caps are flavorful instead of soupy.
At a glance: Serves 4 · Prep 20 minutes · Cook 30 minutes · Use a rimmed baking sheet
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Start with dry caps
Wipe portobellos clean with a damp towel rather than soaking them. Remove the stems and scrape out only the darkest gills if you prefer a milder color; the gills are edible. Roast the caps gill-side up first. If liquid pools, carefully pour it off and blot the inside before stuffing. This prevents moisture from thinning the sausage filling.
Cook the filling thoroughly
Brown the sausage in a skillet, breaking it into small pieces. Add chopped stems and onion while the sausage cooks so they soften in the rendered fat. Stir garlic in only at the end to keep it from scorching. Spinach wilts quickly; squeeze out excess water if using frozen spinach. The filling should hold together loosely, not be wet.
Serve as a main or side
One stuffed cap per person makes a satisfying dinner with a green salad or roasted vegetables. For a lighter plate, pair it with our creamy white bean and kale skillet; for another simple main with a vegetable side, try miso-glazed cod with sesame bok choy.
Make-ahead notes
Cook the sausage filling a day ahead and refrigerate it separately. Roast and stuff the caps shortly before serving. Leftovers keep covered in the refrigerator for up to 3 days; reheat in a 350°F oven until hot in the center. Use a thermometer to confirm ground pork sausage reaches 160°F (71°C).
Sausage-Stuffed Portobello Mushrooms with Spinach and Parmesan
Roasted mushroom caps filled with savory Italian sausage, spinach, garlic, Parmesan, and toasted breadcrumbs.
Prep: 20 min Cook: 30 min Total: 50 min Yield: 4 stuffed mushrooms
Ingredients
- 4 large portobello mushrooms, 4–5 inches wide
- 1 tbsp olive oil, divided
- 8 oz (225 g) mild or hot Italian pork sausage, casings removed
- ½ small yellow onion, finely diced
- 2 garlic cloves, minced
- 3 oz (85 g) baby spinach, roughly chopped
- ⅓ cup (35 g) plain panko breadcrumbs
- ¼ cup (25 g) finely grated Parmesan, plus 2 tbsp for topping
- ¼ tsp black pepper; salt only if needed after tasting
- 1 tbsp chopped parsley, optional
Instructions
- Heat oven to 400°F (200°C). Line a rimmed baking sheet. Wipe mushrooms clean, remove stems, and finely chop the stems. Brush caps lightly with about 2 tsp oil and arrange gill-side up.
- Roast caps 10 minutes. Carefully drain any liquid from their centers and blot with paper towel. Keep the oven on.
- Meanwhile, heat remaining oil in a skillet over medium. Add sausage and onion; cook 6–8 minutes, breaking sausage into small crumbles, until no pink remains and it reaches 160°F (71°C). Add chopped mushroom stems and cook 3 minutes.
- Stir in garlic for 30 seconds, then spinach; cook just until wilted. Remove from heat. Mix in panko, ¼ cup Parmesan, and pepper. Taste before adding salt.
- Divide filling among the caps and top with the remaining Parmesan. Bake 12–15 minutes, until the mushrooms are tender and the tops are golden. Rest 5 minutes and garnish with parsley.
Estimated nutrition per stuffed mushroom: 325 kcal · 21 g protein · 18 g carbohydrates · 20 g fat · 3 g fiber · 4 g sugars · 690 mg sodium. Estimates depend on sausage and cheese brands.
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