Sausage stuffed portobello mushrooms are a delightful low carb fusion of hearty chicken sausage, fresh spinach, and velvety portobello mushrooms. Not only are these stuffed mushrooms delectably juicy and flavorful, but they are packed with nutrients, and well worth the culinary adventure!
Stuffed portobellos are a great way to get a healthy dinner packed with flavor and protein! This recipe is so good, and uses ingredients similar to goat cheese and spinach stuffed chicken - making it the best of comfort food with a touch of gourmet finesse like a gourmet grilled cheese. Perfect for wining and dining your guests, or just for a treat-yourself night in while elevating your culinary skills.
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What to love about stuffed portobello mushrooms
Gluten-Free and healthy dinner! Spinach and sausage stuffed portobello mushrooms are here to steal the show! Y'all this is one divine memorable meal that is super healthy, easy, gluten-free, and packed with nutrients! Dive into the earthy, juicy goodness of each bite.
Exciting flavorful new dinner option! Life's too short to eat boring food, right? Spinach is perfect for a spinach salad, and even better in these spinach stuffed portobello mushrooms! They add excitement to your dinner and are bursting with flavor. It's made with chicken sausage to keep it easy and lighter and is loaded with vegetables (also try our sheet pan sausage and vegetables dinner). This dish is well worth the culinary adventure.
Variations
- Sausages: This recipe is made with chicken sausage, but you can use spicy or mild andouille sausage as well.
- Mediterranean Style: Add chopped Kalamata olives, sun-dried tomatoes, and crumbled feta cheese to the sausage mixture. Sprinkle with dried oregano before baking.
- Vegetarian: Skip the sausage or use replace it with a plant-based vegetarian sausage or cooked plant burger meat.
- Mexican Twist: Replace the Italian sausage with chorizo and mix in corn kernels, black beans, diced jalapeños, and shredded Monterey Jack cheese to the stuffing. Top with a dollop of sour cream before serving.
- Bacon Wrap: Wrap each stuffed mushroom with a strip of bacon before baking for an extra smoky and savory touch.
- Grilled: This recipe for portobello stuffed mushrooms is baked in the oven and we also have how to grill it. Be sure to also check out grilled stuffed jalapenos and mini sweet peppers which go great as an appetizer.
Tip
You do not need to remove the gills for this recipe. But if you choose to, gently scrape out the gills with a spoon and discard. They can add a bitter taste, but there is so much flavor in this dish that you can not taste bitter.
Key ingredients
As always, see recipe card below for quantities and details.
How to make this recipe
See recipe card for full details and instructions on how to make sausage and spinach stuffed portobello mushrooms.
Step 1 (image 1):
Make the marinade and prep the mushrooms. Pour it over the mushrooms, coating them fully.
Step 2 (image 2):
Make sure the gills are down, cover and marinate in the fridge overnight.
Step 3 (image 3):
Chop the mushroom tips, spinach and sausage.
Step 4 (image 4):
Cook the vegetables and add the sausage in oil then the spinach last to a saucepan on the stove. Full details in recipe card below.
Step 5 (image 5):
Mix together the portobello mushroom filling mixture in a bowl.
Step 6 (image 6):
Remove the mushrooms from the refrigerator. Flip over and stuff with the filling and top with cheese. Bake in the oven and enjoy!
Recipe FAQs
The gills of portobello mushrooms can be eaten and left when stuffed. They have a earthy woody flavor and can make food mushy if left on, but for this recipe you do not need to scrape it out. Just remove the stem to use in the stuffing.
Some people peel the skin off portobello mushrooms before stuffing, but you do not need to do that. Leave the skin on and scrub the surface with water to remove any dirt.
Wash the portobello mushroom with water right before you are going to use it and marinate it. Do not let it set in water because water will absorb and make it soggy. Make sure to grill or bake the mushrooms at 400 degrees F for about 30 minutes which will help access water to evaporate.
Sausage stuffed mushrooms go great with our sweet gluten-free corn bread muffins, gluten-free breadsticks, gluten-free pumpkin bread, and even a side of Asian green beans.
More flavorful related recipes
If you make this spinach and sausage stuffed portobello mushrooms recipe I would love to see your creations and share it! Follow along with me on Instagram, Pinterest, Facebook, YouTube and Twitter for a feature and more recipe inspiration! And don't forget to rate the recipe in the recipe area and leave a comment below!
Sausage Stuffed Portobello Mushrooms With Spinach and Goat Cheese
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Ingredients
- 4 portobello mushrooms
Marinade
- 1 cup olive oil
- ⅓ cup balsamic vinegar
- ¼ cup low sodium soy sauce gluten-free
- 2 garlic cloves pressed
- ¼ teaspoon fresh ground pepper
- 4 large fresh thyme sprigs
Filling
- 8 oz. chopped spinach
- 2 Tbsps. olive oil
- ¾ cup chopped sweet onion
- 3 garlic cloves
- ¼ cup plus 6 tablespoons finely grated Parmesan cheese
- ¼ cup unseasoned dry breadcrumbs gluten-free
- 5 ounces fresh goat cheese crumbled
- 2 cooked chicken sausage links chopped
- salt & pepper
Instructions
- Remove the stems from the portobello mushrooms and wash them gently with water to remove any dirt.
To Make The Marinade
- In a small bowl, whisk together the first 6 ingredients including full thyme sprigs. Mix together. Remove the stems of the mushrooms and set aside.
- Put mushrooms and marinade in a zip lock baggie or in a 9x13 inch glass dish, coating well. Let marinate overnight or for a couple of hours.
To Make The Filling
- Cook the spinach according to the package directions. Drain extra water and cool. Using hands, squeeze any remaining water from the spinach and place in a small bowl.
- Coarsely chop your portobello mushroom stems. Transfer to a medium bowl. Heat olive oil in a large skillet over high heat. Add onion and saute about 3 minutes or until they start to brown. Add garlic, chopped chicken sausage (if using) and chopped mushroom stems. Sprinkle with salt. Cook about 3 more minutes or until liquid evaporates. Season with salt and pepper. Transfer to a medium bowl and let cool.
- Once cooled, add spinach, Parmesan cheese, & breadcrumbs to mushroom mixture. Toss to combine. Add goat cheese and toss gently.
- Preheat oven 400 degrees. Or preheat grill on medium-high.
- Oven: Keep marinade in the baking dish. Roast about 15 minutes with gill side down. Flip and stuff with mixture. Sprinkle remaining Parmesan cheese on top. Bake about 15 more minutes until heated through.
- Grilling: Grill about 10 minutes with gill side down. Remove and stuff the mushrooms and sprinkle remaining Parmesan cheese on top. Place upright mushrooms on the grill and grill on medium-high an additional 15-20 minutes.
Notes
Nutrition
*Spinach and Goat Cheese Stuffed Portobello Mushroom is adapted from Bon Appetit.
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