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!

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• ​Prep Time: 35 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour
• Servings: 4 servings
• Preparation Level: Beginner +

The large portobello mushrooms have a great nutty and meaty texture. These 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.

Ingredient Notes

• Portobello mushrooms: Large, meaty caps are best since they hold filling well. Remove the stems and gently scrape out the gills to make room for the stuffing.
• Italian sausage: Use mild or spicy sausage, it’s a personal preference. Remove any casings so it crumbles easily when cooked.
• Onion: Yellow or white onions both work well.
• Sun-dried tomatoes: They bring a tangy flavor that balances the richness of the cheese and sausage. Use oil-packed for a juicy texture or dry-packed for a chewier texture.
• Brie cheese: The mild, buttery flavor pairs beautifully with the sausage and balsamic vinegar.
• Parmesan cheese: Adds a salty nutty bite and helps bind the filling. Freshly grated is best for flavor and melting.
• Breadcrumbs: Gives the filling structure. Traditional breadcrumbs offer a soft texture, while Panko make it lighter and crispier. Use either one.
• Balsamic vinegar: Use a good quality balsamic, it adds sweetness and acidity that enhances the earthy mushrooms and rich filling. A drizzle over the top before serving makes the flavor pop.

Step-by-Step 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)

• ​Place the skillet in a preheated oven and bake.

• ​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.

Tips & Tricks

1. Roasting large portobello mushrooms before stuffing, this makes them richer in taste, helps soften them, and releases a lot of water which can make the stuffing soggy.
2. 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. 

Storage

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

Reheating

Preheat the oven to 350°F 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.

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Yield: 4

The Best Roasted Stuffed Portobello Mushrooms

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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

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

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: 483Total Fat: 35gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 81mgSodium: 1386mgCarbohydrates: 21gFiber: 3gSugar: 4gProtein: 22g

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