Sausage Stuffed Portobello Mushrooms
You may think of stuffed mushrooms as just an appetizer, but when you stuff a big, meaty Portobello mushroom with spicy sausage, vegetables, cheese and breadcrumbs it’s definitely a hearty main course. I am absolutely in love with the stuffing for these Sausage Stuffed Portobello Mushrooms. It has a lot of my favorite herbs and spices (like basil and fennel seed), one of my favorite cheeses (Parmesan), the perfect amount of garlic, and I love the kick from the hot Italian sausage. It’s so good. This is the first time I’ve been excited that my husband hates mushrooms because that means the leftovers are all mine!
Not only are these Sausage Stuffed Portobello Mushrooms filling and tasty, but each one is only 280 calories or 6 Weight Watchers SmartPoints on myWW Green, Blue and Purple! Sounds like there’s some room left for dessert. Or wine. Or both! To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
On a sausage kick? Check out my Sausage Tortellini Skillet, Zuppa Toscana, Bubble Up Pizza Casserole, Sausage and Stuffing Brunch Bake, Beef and Sausage Manicotti, Stuffed Acorn Squash, Four Cheese and Sausage Stuffed Shells and many, many more in the sausage category of my recipe index!
Sausage Stuffed Portobello Mushrooms
- 4 large (about 3.5 oz each) Portobello mushrooms
- 2 teaspoons olive oil
- 1 lb uncooked hot Italian poultry sausage, casings removed if necessary (can be chicken or turkey)
- ¼ cup chopped onions
- 3 garlic cloves, minced
- 1 ½ cups chopped fresh spinach
- 6 grape tomatoes, chopped
- 1/3 cup unseasoned bread crumbs
- 1/3 cup grated parmesan cheese
- 1 tablespoons chopped fresh basil
- 1 teaspoon fennel seed
- 1 teaspoon dried oregano
- ½ teaspoon dried parsley
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 egg white, beaten
- Pre-heat the oven to 400. Line a rimmed baking sheet with aluminum foil and set aside.
- Cut or pull the stems off of each mushroom. Dice the stems until you have 1/3 cup diced. Reserve that 1/3 cup and discard the remaining stems. Use a spoon to scoop the dark “gills” out of the inside of each mushroom. Discard the gills and flip each mushroom over so that they are open side down/rounded cap side up. Use a pastry brush to lightly brush the tops of each mushroom with the olive oil. Then flip each mushroom so that the open cup faces up and place them on the prepared baking sheet. Set aside.
- Place the sausage in a large skillet or saute pan over medium heat and cook for a few minutes, breaking apart with a wooden spoon until the meat begins to brown a bit. Once the meat starts to break apart, add the onion and garlic and stir together. Continue to cook while breaking up meat and stirring regularly until sausage is cooked through and onions are softened. Add the 1/3 cup of diced mushroom stems you reserved in step 2 along with the fresh spinach and chopped tomatoes. Continue to cook for a couple more minutes until the spinach is wilted.
- Transfer the sausage mixture from the pan into a mixing bowl and add the bread crumbs, parmesan cheese, basil, fennel seed, oregano, parsley, salt, pepper and egg white. Stir together until well combined. Spoon the stuffing mixture evenly into each of the prepared mushroom caps from step 2. Place the baking sheet into the oven and bake for 15 minutes or until the stuffing is golden. Mushrooms will shrink back a bit. Serve warm.
7 per stuffed Portobello cap (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info below) Inspired by A Whole New Twist
Looks delish and cant wait to try this. Why do you remove the dark gills? Does that keep it from the Portobello mushroom from having so much moisture after cooking?
There are a few reasons to remove them (though you can keep them if you prefer):
1. They tend to stain anything that touches them black/dark grey which is unappealing
2. It’s hard to clean between them
3. Removing them makes room for all the yummy sausage stuffing!
I’m not aware that the gills have any relation to the mushroom’s moisture, but when you pull the finished mushrooms out of the oven there will likely be some liquid underneath them on the baking sheet that needs to be discarded.
Hope that helps!
Can the leftovers be frozen? I’m on my own so I usually freeze leftovers for future meals. Thanks for all your fantastic recipes – can’t wait to try this one!!
holy yumoli, batman! i have already shared this with my family members who are on low-carb diets and am planning to make it this weekend. i’m raising the roof, by myself. at work. 🙂
i’m also a single gal, so i’ll let everyone know how they reheat throughout the week next week.
This was so delicious! Emily, how do you recommend reheating these?
OMG! i made these on tuesday night and have had the leftovers for lunch the past two days. i pop them in the microwave for 2 mins and they are just as delicious as if they were right out of the oven. this could be the most delicious meal i’ve ever made. definitely adding it to the rotation. thank you!!
grabbed me right away this morning so i ran out to pick up the ingredients to make for lunch. fantastic flavour…hard to stop at one serving!
Thank you so much for this recipe. It was awesome and has become a favorite meal in my home. My husband loves these so much. I changed the recipe a little to for our tastes. I omitted the tomatoes and spinach and replaced those with red bell pepper. We like taw spinch but not big fans of it cooked. Anyway they turned out fatastic!!! Thanks again and keep the recipes coming
I’m so happy to hear it was a hit! 🙂
I tried this recipe for my mother and I over the weekend and it was phenomenal! Extremely easy to make! I also added feta cheese for a different flavor, and it was a HUGE success. My mother wants the recipe, and I definitely plan on making it again. Thank you so much for sharing!
I’m so happy you loved it! Thank you so much for letting me know 🙂
Hi! I just joined WW so am stocking up on your recipes which look amazing! I just put this one into the points tracker with the nutritional info provided and it came up as 8 smart points?
Hi Alyssa, I think this excerpt from my FAQs will help! 🙂
“I ran the nutrition information you posted through my points calculator and it doesn’t match the SmartPoints value you listed for the recipe – which one is right?
One of the changes Weight Watchers made in the switch to SmartPoints is that the recipe builder no longer counts the values of 0 SP fruits and vegetables when determining the final SP value for a recipe. Therefore, the SPs you get from the recipe builder may not match the SPs you get from running the nutrition information through the Weight Watchers SP calculator, because the nutrition information will contain the calories, etc from the fruits and vegetables.”
We made these this weekend and LOVED them!! I do have one question though. I have seen recipes that call for “grated” Parmesan cheese, which, in my mind is what you sprinkle on pizza and is what we used in this recipe, but in other recipes, the author says “grated” but the picture shows “shredded”. I am soooo confused, can you help me out?
I made these for dinner last night. Excellent! My husband, who does not particularly care for mushrooms, asked me to make this again. The only thing I did differently was to sprinkle mozzarella cheese on top at the end. Thank you for this recipe – a winner.
Excellent. I used beyond meat spicy sausage and it was delicious.
I just re-discovered this recipe tonight and have fallen in love all over again. I made these years ago and then forgot about them. So happy to have found the recipe! It’s an oldie but a goodie for sure.