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The Best Roasted Stuffed Portobello Mushrooms

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This stuffed portobello mushroom recipe is one of my favorite recipes! If you’re a fan of mushrooms, you have to try this recipe. It’s flavorful and easy to make!


The large portobello mushrooms have a great nutty and meaty texture. They are stuffed with sausage, bread crumbs, parmesan cheese, sun-dried tomatoes, and seasonings and topped off with sliced brie and fresh basil, with a little balsamic vinegar drizzled on top just before serving.

  • Prep Time: 35 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour
  • Servings: 4 servings
  • Preparation Level: Beginner +
There is a small white square plate with a roasted stuffed mushroom topped with cheese and basil on it. There are a few small pieces of bread and a fork resting on the plate. In the background there is a large white rectangular plate with three large baked mushroom caps with stuffed with a sausage and cheese mixture. Caps have sliced cheese on and chopped basil on the top of them with balsamic vinegar drizzled over the plate. There is also a glass of red wine. Items are on a white surface.

What I Love About This Recipe

  • ​It’s versatile. You can stuff them with a variety of fillings, from cheeses and vegetables to grains and meats. It can be tailored to be low-carb, gluten-free, or vegan.
  • Portobello mushrooms have a savory flavor and a meaty texture. They are rich in vitamins, minerals and antioxidants.
  • This recipe is easy to prepare making them great for a main dish on busy weeknights or the perfect side dish for your next dinner party.

Ingredients

Various ingredients on a white surface: large portobello mushroom caps, balsamic vinegar, brie cheese, Parmesan cheese, bread crumbs, an onion, an egg, olive oil, ground sausage, garlic cloves, sun dried tomatoes, fresh basil leaves, and fresh sprigs of thyme.
  • Large portobello mushroom caps
  • Extra-virgin olive oil
  • Medium onion: white or yellow
  • Fresh garlic cloves: garlic powder can be used in a pinch
  • Ground sausage: Hot or mild Italian (turkey sausage or tofu can be substituted)
  • Breadcrumbs with Italian seasoning (Panko crumbs can be used)
  • ​Parmesan cheese
  • Sun-dried tomatoes: Jarred in oil
  • ​Fresh thyme
  • Ground black pepper
  • Sea salt or kosher salt
  • Brie cheese
  • Fresh basil leaves
  • Balsamic vinegar: Optional

Helpful Tools and Equipment

  • Cutting board
  • Large knife
  • Spoon
  • Cast iron skillet or rimmed baking sheet
  • Measuring cups
  • Measuring spoons
  • ​Large skillet
  • Wooden spoon
  • Large mixing bowl

Instructions

Wipe dirt or debris off the mushrooms by gently wiping them with a damp paper towel. Cut off the stem of the mushroom close to the cap (save, chop, and add them to the stuffing) and scrape away the inside gills with a spoon.

Place the cleaned mushrooms in a cast iron skillet, gill side up, and bake in a preheated oven for 15 minutes. (see Recipe Tips)


 Pour out any excess water that is in the caps or skillet. Set aside.

While the mushroom caps are roasting, prep the other ingredients. Chop the onion, mushroom stems, sun-dried tomatoes, and thyme. 

Grate the Parmesan cheese and slice the brie cheese. 

Heat a large fry pan over medium heat. Add a little olive oil and let it heat up. Saute onions until they begin to soften. Add the garlic and cook for another minute or two. 

Add the ground sausage and cook until browned.

In a large bowl, toss together the breadcrumbs, grated parmesan cheese, chopped sun-dried tomatoes, thyme, salt and pepper.

In a small bowl, lightly whisk an egg. Pour the egg into the breadcrumb mixture and stir until everything is coated.

Combine the sausage mixture with the breadcrumb mixture and stir well.

​Spoon the stuffing mixture into the roasted portobello mushrooms, dividing equally among the caps.

Divide the sliced brie cheese and basil to top the stuffed mushrooms. (see Recipe Tips)

There is a large cast iron skillet with four large baked mushroom caps with stuffed with a sausage and cheese mixture. Caps have sliced cheese on and chopped basil on the top of them. Cast iron skillet is on a white surface.

​Place in oven and bake.

There is a large white rectangular plate with three large baked mushroom caps with stuffed with a sausage and cheese mixture. Caps have sliced cheese on and chopped basil on the top of them with balsamic vinegar drizzled over the plate. The plate is on a white surface.

​Transfer to a plate and drizzle with balsamic vinegar.

Serve warm.

Full printable recipe with measurements and instructions is at the bottom of this post in the recipe card.

Recipe Tips

  • Roasting large portobello mushrooms before stuffing them makes them richer in taste, helps soften them, and releases a lot of water which can make the stuffing soggy.
  • For extra flavor, stir in a little of the jarred sun-dried tomato oil with the chopped basil before placing it on top of the brie cheese. 

How To Store

Place any leftover stuffed mushrooms in an airtight container and store in the fridge for 3 to 5 days.

How To Reheat

Preheat the oven to 350 degrees. Bring the mushrooms to room temperature. Place them on a sheet pan or baking dish and cover with aluminum foil. Reheat for 10-15 minutes or until fully heated.

Looking for other great side dishes to try?

Check out these recipes!

Easy Air Fryer Zucchini Chips

City BBQ Potato Salad

The Best Summer Beet Salad

Yield: 4

The Best Roasted Stuffed Portobello Mushrooms

There is a large white rectangular plate with three large baked mushroom caps with stuffed with a sausage and cheese mixture. Caps have sliced cheese on and chopped basil on the top of them with balsamic vinegar drizzled over the plate. There is a glass of red wine in the background. Items are on a white surface.

If you're a fan of mushrooms, you have to try this recipe. Large portobello mushrooms stuffed with a sausage, bread crumbs, parmesan cheese, sun-dried tomatoes, and seasonings then topped off with sliced brie and fresh basil. 

Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour

Ingredients

  • 4 large portobello mushrooms
  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion chopped - white or yellow
  • 2-3 garlic cloves minced - garlic powder can be used in a pinch
  • 1/2 pound ground sausage - hot or mild Italian (turkey sausage or tofu can be substituted)
  • 1/4 cup breadcrumbs with Italian seasoning or Panko crumbs
  • 1/2 cup Parmesan cheese - grated
  • 1/4 cup jarred sun-dried tomatoes in oil - chopped
  • 2 teaspoons fresh thyme - finely chopped
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon sea salt or kosher salt
  • 5 ounces brie cheese - thinly sliced
  • 4 tablespoons fresh basil leaves - thinly sliced or coarsely chopped
  • Optional - balsamic vinegar (to drizzle over tops just before serving)

Instructions

  1. Preheat oven to 350 degrees.
  2. Prep the mushrooms by wiping them gently with a damp paper towel. Cut off the stem of the mushroom close to the cap and save them for the stuffing.
  3. Scrape away the inside gills with a spoon and discard.
  4. Place the cleaned mushrooms in a cast iron skillet, gill side up, and bake in a preheated oven for 15 minutes. (see Recipe Tips). Pour out any excess water that is in the caps or skillet. Set aside.
  5. While the mushroom caps are roasting, prep the other ingredients. Chop the onion, mushroom stems, sun-dried tomatoes, and thyme. 
  6. Grate the Parmesan cheese and slice the brie cheese. 
  7. Heat the olive oil in a large fry pan over medium-high heat. 
  8. Saute onions until they begin to soften, about 2-3 minutes Add the garlic and cook for another minute or two. Add the ground sausage and cook until browned.
  9. In a large bowl combine the breadcrumbs, grated parmesan cheese, chopped sun-dried tomatoes, thyme, salt, and pepper.
  10. Lightly whisk an egg and pour it into the breadcrumb mixture and stir until everything is coated.
  11. Combine the sausage mixture and the breadcrumb mixture. Stir well.
  12. ​Spoon the stuffing mixture into the roasted portobello mushrooms, dividing equally among the caps.
  13. Divide the sliced brie cheese and basil to top the stuffed mushrooms. (see Recipe Tips)
  14. Place the skillet on the middle rack of the oven and bake for 20 to 25 minutes.

Notes

Recipe Tips

Roasting large portobello mushrooms before stuffing them makes them richer in taste, helps soften them, and releases a lot of water which can make the stuffing soggy.

For extra flavor, stir in a little of the jarred sun-dried tomato oil with the chopped basil before placing it on top of the brie cheese. 

How To Store

Place any leftover stuffed mushrooms in an airtight container and store in the fridge for 3 to 5 days.

How To Reheat

Preheat the oven to 350 degrees. Bring the mushrooms to room temperature. Place them on a sheet pan or baking dish and cover with aluminum foil. Reheat for 10-15 minutes or until fully heated.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 457Total Fat: 35gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 81mgSodium: 1337mgCarbohydrates: 17gFiber: 3gSugar: 4gProtein: 21g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest


Esmé Slabbert

Thursday 11th of July 2024

Book marked this one, as we love mushrooms and this stuffed one does check off all the boxes for us. Thanks so much for participating and sharing at SSPS 318. See you again next week at #319 https://esmesalon.com/tag/seniorsalonpitstop/

Laura @ Join me in the Kitchen

Friday 12th of July 2024

Thank you so much Esme! They are really good. Enjoy!

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