This recipe has a special place in my heart. Years ago when my husband and I were dating, I decided to make this for a reception at our church. We attend a relatively large church, so I would typically prepare for 500 to 600 people at events. I’m still not sure what made me think stuffed mushrooms for 600 people would be a good idea but I forged ahead and asked him if he would mind helping. The morning before the event we went to Costco and bought 5 or 6 cases of large white button mushrooms and headed back to the church to start cleaning them. If you’ve never cleaned a mushroom, it can be a little tedious. We cleaned mushrooms for hours and hours. It seemed like the more we cleaned the more there was left to do. I know Randy wondered what hell he had gotten himself into but he never complained – not once. He kept me laughing even after we were both worn out and sick of looking at mushrooms. After we had cleaned about 4 cases, I was pretty sure he was “the one”. Any man that would sit and help me clean and stuff 900 mushrooms, was my kind of man.
I’ve promoted this recipe from an appetizer to a main dish by using large portobello caps instead of button mushrooms. If you don’t over cook them, the portobellos stand up well to the thick filling. Add a salad and you’ve got yourself a meal.
Sausage Stuffed Portobellos
- 4 large portobello caps, cleaned
- 1/2 pound ground italian sausage
- 4 oz light cream cheese softened
- 1/2 cup shredded Italian cheese blend
- 1/2 teaspoon worcestershire sauce
- 1 teaspoon dry white wine
- 1/2 teaspoon garlic powder
- Heat oven to 375 degrees
- Brown sausage in skillet and set aside.
- In medium bowl combine cream cheese, 1/4 cup shredded cheese, worcestershire sauce, wine and garlic powder.
- Combine sausage with cream cheese mixture.
- Divide evenly among portobello caps and sprinkle with remaining cheese.
- Place on baking sheet and cook for 20 to 25 minutes – until mushrooms are tender.
Make sure the mushrooms are cleaned well. Take a damp paper towel and wipe the top of the mushroom to clean off any dirt. Snap off the stem and discard. Because these mushrooms were especially dirty, I scooped out the gills to make sure there wasn’t any dirt lurking between them.
I used sweet Italian sausage for this but feel free to use hot if you like some spice. If you can’t find ground sausage, 2 Italian links can be substituted.
Inspired by Epicurious.com