Sausage-Stuffed Portobello Mushrooms

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1/4 cup olive oil
1 onion, chopped
3 large garlic cloves, chopped
about 20 basil leaves, finely chopped (you need 1/4 cup)
1/2 teaspoon finely chopped fresh rosemary
2/3 cup fresh bread crumbs
4 ounces Parmesan cheese, grated
1/4 cup high quality mayonnaise
salt and freshly ground black pepper to taste
4 large portobello mushrooms (stems and dark gills removed)


  1. Preheat oven to 350°

  2. In heavy large skillet heat the oil over medium-high heat. Add the onion and sauté until translucent, about 5 minutes. Add the garlic, basil and rosemary and sauté for 1 minute. Add the sausage and sauté for 2 minutes.

  3. Transfer the mixture to a mixing bowl and add the breadcrumbs, cheese, and mayonnaise. Stir until fully combined and season filling to taste with salt and pepper. Place the mushrooms stem side up on a baking sheet. Divide the filling among the mushrooms, pressing to compact the mixture, but leaving a nice mound. Bake until the mushrooms are tender and filling begins to brown, about 35 minutes