Portobello Sausage Stuffed Mushrooms





  • 6 portobello mushrooms
  • 12 ounces Italian sausage
  • 1/2 cp. onion
  • 1/4 cp. green bell pepper
  • 1/8 cp. minced parsley leaves
  • 1 egg
  • 1/2 cp. parmesan cheese


  • 1 1/4 T paprika
  • 1 t salt
  • 1/2 T garlic powder
  • 1/2 T black pepper
  • 1/2 T minced onion
  • 1/2 T cayenne pepper
  • 1/2 T dried oregano
  • 1/2 T dried thyme


  1. Pre-heat oven to 400 degrees.
  2. Scrape out the brown part of the inner mushroom and remove the stems. Save the stems.
  3. Cook the Italian sausage in a skillet until browned. Dab off the grease with a paper towel when the sausage is done.
  4. Chop the onion, pepper, and mushroom stems.
  5. In another skillet, cook the onion, pepper, and mushroom stems and when they are soft add the Italian sausage and mix together.
  6. In a small bowl, mix all the ingredients for the seasoning together.
  7. In a food processor, magic bullet, or blender, blend the vegetables, sausage, seasoning, and 1/8 cup parsley until they are finely chopped and mixed.
  8. Pour the mixture in a small bowl and mix with one egg, stir until well combined.
  9. Divide the filling among the 6 mushroom caps and place the filled mushrooms on a baking sheet.
  10. Sprinkle the Parmesan cheese on top.
  11. Bake for 15-18 minutes until golden brown.



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