Stuffed Portobellos Recipe

Name: Stuffed Portobellos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 large portobello mushrooms; 1 lb italian sausage; 1 medium onion, diced; 1/2 cup chopped zucchini; 4 medium cloves garlic, minced; 1/2 cup panko breadcrumbs; 1/4 cup shredded fresh parmesan; 1/2 tsp garlic salt; 1/2 tsp paprika; 1/4 tsp black pepper; 1/4 tsp cayenne pepper, optional; 1/4 tsp oregano; 1/4 tsp thyme; 1 cup mozzarella, shredded

Servings: persons

6 large portobello mushrooms
1 lb italian sausage
1 medium onion, diced
1/2 cup chopped zucchini
4 medium cloves garlic, minced
1/2 cup panko breadcrumbs
1/4 cup shredded fresh parmesan
1/2 tsp garlic salt
1/2 tsp paprika
1/4 tsp black pepper
1/4 tsp cayenne pepper, optional
1/4 tsp oregano
1/4 tsp thyme
1 cup mozzarella, shredded

1
Using a spoon, scrape the gills from the mushroom caps but leave the stems intact.
2
Remove sausage from casing and crumble into a frying pan.
3
Over medium heat, cook sausage and onions until halfway done.
4
Add the zucchini and cook until they begin to soften.
5
When sausage is fully cooked, add minced garlic and cook for 1 minute.
6
Remove from heat and mix in breadcrumbs, parmesan and spices.
7
Fill mushrooms with sausage mixture and bake at 350F for 20-25 minutes.
8
Top with mozzarella and return for a few more minutes until cheese is melted.

320

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 6 large portobello mushrooms, 1 lb italian sausage, 1 medium onion, diced, 1/2 cup chopped zucchini, and more.

Yes, Stuffed Portobellos 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.

Stuffed Portobellos

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