Mike's EZ Sausage Stuffed Portobello Mushrooms

Name: Mike's EZ Sausage Stuffed Portobello Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 LG Portobello Mushrooms [reserve stems]; 1 (6 oz) Bag Pre-cooked Jimmy Dean Sausage Crumbles [use half or all]; 1/2 Cup Fine Chopped Onions; 1/4 Cup Assorted Bell Peppers [fine chop]; 1/4 Cup Sliced Celery [fine chop]; 1 tbs Minced Garlic; 1/4 Cup Spinach [shredded]; 1/4 Cup Chopped Parsley [+ reserves for garnish]; 1 tbs Minced Garlic; 1 tsp Granulated Onion Powder; 1/4 tsp Thyme & Salt & Pepper [to taste]; 1 (8 4/5 oz) Uncle Bens White Or Brown Rice Cups [heat for 1 minute - use 1 1/2 or all]; 1/2 Cup Seasoned Bread Crumbs [+ reserves for topping]; 1 Cup Shredded Cheddar Cheese; 1/3 Cup Shredded Mozzarella Cheese and Parmesan Cheese; 2 packets McCormick Pork Gravy

Servings: persons

4 LG Portobello Mushrooms [reserve stems]
1 (6 oz) Bag Pre-cooked Jimmy Dean Sausage Crumbles [use half or all]
1/2 Cup Fine Chopped Onions
1/4 Cup Assorted Bell Peppers [fine chop]
1/4 Cup Sliced Celery [fine chop]
1 tbs Minced Garlic
1/4 Cup Spinach [shredded]
1/4 Cup Chopped Parsley [+ reserves for garnish]
1 tbs Minced Garlic
1 tsp Granulated Onion Powder
1/4 tsp Thyme & Salt & Pepper [to taste]
1 (8 4/5 oz) Uncle Bens White Or Brown Rice Cups [heat for 1 minute - use 1 1/2 or all]
1/2 Cup Seasoned Bread Crumbs [+ reserves for topping]
1 Cup Shredded Cheddar Cheese
1/3 Cup Shredded Mozzarella Cheese and Parmesan Cheese
2 packets McCormick Pork Gravy

1
Gently wipe mushrooms to clean with a damp paper towel.
2
Don't rinse them tho.
3
They'll absorb every bit of fluid you put on them.
4
Preheat oven to 400.
5
Pull stems and fine chop them.
6
Gently clean out the fine black inner fibers with a spoon.
7
Chop all of your vegetables and add to a pan with a few tablespoons oil.
8
Add your seasonings, rice, sausage and mushrooms as well.
9
Add chicken broth as needed.
10
Cover and fry until vegetables are translucent.
11
Transfer mixture to bowl and add all bread crumbs and cheeses, except for parmesan.
12
Mix well while mixture is piping hot.
13
Pack sausage rice mixture into all 4 mushrooms tightly.
14
Add parmesan cheese to the tops and coat with bread crumbs.
15
Spray tops with Pam to crisp up your crumbs.
16
Make your pork gravy.
17
Powdered or jarred.
18
McCormick is a great powdered brand and a real timer saver.
19
It usually requires 1 cup water per packet.
20
But, I add only 3/4 cup for a thicker gravy on this specific dish.
21
Bake at 400 for 20 minutes.
22
Or, until tops are crispy and golden brown.
23
Lightly drizzle thick pork gravy over your crusty Portobello tops.
24
Garnish with fresh parsley.
25
Serve hot.
26
Enjoy!

473

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 LG Portobello Mushrooms [reserve stems], 1 (6 oz) Bag Pre-cooked Jimmy Dean Sausage Crumbles [use half or all], 1/2 Cup Fine Chopped Onions, 1/4 Cup Assorted Bell Peppers [fine chop], and more.

Yes, Mike's EZ Sausage Stuffed Portobello Mushrooms falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!