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
Ingredients
- 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
Instructions
- 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.
Notes
7 per stuffed Portobello cap (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info below) Inspired by A Whole New Twist