Sausage Stuffed Portobello Mushrooms
These sausage stuffed portobello mushrooms feature meaty portobello mushroom caps loaded with an enticing mixture of ground sausage, sage, and cream cheese.
- 6-8 large portobello mushrooms
- 1 pound country sausage (such as Tennessee Pride)
- ½ small onion (chopped)
- 2 cloves garlic (minced)
- 8 oz cream cheese
- 1 egg yolk
- 2 tablespoons chopped fresh sage
- 2 tablespoons chopped parsley
- ¼ cup Italian breadcrumbs
- 3 tablespoons grated Parmesan cheese
Preheat oven to 400 degrees.
Remove mushroom stems from mushrooms and scrape out the gills. Chop the mushroom stems and add them to a skillet with sausage and onion. Saute until sausage has cooked through and onion and mushroom stems are tender. Add minced garlic and cook an additional 2 minutes.
Add cream cheese, breadcrumbs, herbs, and egg yolk to a large bowl and stir to combine with sausage mixture from the skillet.
Scoop sausage filling onto portobello caps and top with grated Parmesan cheese.
Place stuffed mushrooms into oven for 25 minutes, or until the mixture is heated through and the tops are browning.
Let cool 5 minutes and serve.
Calories: 419kcal | Carbohydrates: 9g | Protein: 18g | Fat: 35g | Saturated Fat: 15g | Cholesterol: 131mg | Sodium: 716mg | Potassium: 557mg | Fiber: 1g | Sugar: 4g | Vitamin A: 640IU | Vitamin C: 0.8mg | Calcium: 89mg | Iron: 1.6mg