Who wants a big mushroom stuffed full of sausage? If you just raised your hand, this recipe is for you. These sausage stuffed portobello mushrooms are a meal unto themselves and can be made easily and quickly with only five ingredients. We used our country breakfast sausage for this recipe and they turned out really great, but you could substitute a spicy Italian or even a chorizo sausage if you are looking for a different flavor.
We decided to keep ours simple with only onions, peppers, sausage and sage to make the stuffing. However, you can really put whatever you are in the mood for into this dish. Just add ingredients and stuff away to your heart’s content.
All you have to do is brown the sausage in a pan and add in the other ingredients. After cleaning out the mushrooms and getting them ready, just fill them up with a heap of the sausage mixture and bake them in the oven for 15 minutes.
That’s it! A simple, complete meal in under 30 minutes. You can’t beat that.
We hope you like this recipe, and let us know if you get creative and try different versions. We want to hear how they turn out!
Be sure to leave a comment below and add a rating if you try this recipe. Also, take a picture and tag it on Instagram #realsimplegood so we can check it out!
- 1 lb sausage (we used our country breakfast sausage, which is linked above in the post, but you could also use an Italian sausage)
- 1/2 yellow onion - diced
- 1 green pepper - diced
- 1 tbsp fresh or dried sage
- 2 large Portobello mushrooms
Preheat your oven to 400 degrees and heat a large skillet over medium heat.
Add in the sausage and onion to brown. Cook for approximately 10 minutes until no more pink is showing in the sausage. Stir in the green pepper and sage at the end and remove the pan from heat once the sausage is browned.
Next, scoop out the stem and ribs of the Portobello. You should be left with just the cap that is ready to be filled.
Scoop the sausage mixture into the mushrooms, filling them completely.
Place the mushrooms on a baking sheet. Bake for 15 minutes.
Allow the mushrooms to cool for a minute and then dig in!