Sweet Italian sausage is the star of this recipe, however you can use hot italian sausage if you prefer more Zing. This makes a great side dish, or can be a meal in itself.
- 2 TBL olive oil
- 4 – 6 portobello mushroom caps
- 2 sweet (or hot) italian sausages, casings removed
- 1/2 cup chopped onion
- 1 10-oz package frozen chopped spinach, thawed
- 1 TBL stir-in garlic paste
- 1 cup Panko
- 1 TBL black pepper
- 1/2 cup shredded parmesan cheese
- red or green bell pepper strips for garnish, optional
- Heat the olive oil in a large saute pan; add the chopped onions and saute until soft.
- Add the italian sausages to the pan and break the meat up with a wooden spoon or spatula. Saute the meat until browned and cooked through.
- Clean the portobello mushrooms using a dry cloth. Remove the stem. Spray some Pam or other cooking spray inside the caps and place on a baking sheet.
- Add the remaining ingredients, stir very well and allow the flavors to meld for a few minutes. Allow the mixture to cool slightly.
- Fill each mushroom cap with the prepared filling. If there is filling left over, eat it :).
- Bake the mushrooms in a preheated 325 degree oven for 30 minutes. Enjoy!
The second time I whipped these up, I had no onions left, so I added some onion powder. No one noticed a difference! It pays to buy the best italian sausage you can. Certain brand names that I won’t mention but start with the word Johnsonville are not the best choice.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: appetizer, side dish
- Method: saute, bake
- Cuisine: American, Italian
Keywords: stuffed mushrooms, portobello mushrooms, mushroom caps, mushroom, italian sausage