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Italian Sausage Stuffed Portobello with Sun Dried Tomatoes

This is actually a REMARKABLY simple recipe, with only 5 ingredients. Within the recipe, I offer a link to my own homemade Italian Chicken Sausage (which would be absolutely delicious!), but the reality is, this would be tasty with any raw bulk sausage you could find.

The recipe I'm proposing is more intended as the main course for a dinner, but the idea could EASILY move towards using the smaller portobellos, or even the baby portobellos, known as "cremini" mushrooms. They could be used as either a main course, or as an appetizer, not entirely unlike a stuffed mushroom! In all cases, it's quick to prepare and bake, but the end result is an exceedingly flavorful mushroom.

Mushroom Tidbit: I scraped the inside of this mushroom cap with a spoon. This does a few things: some of the time sand and debris gets stuck in the "gills" of a Portobello mushroom. Scraping the gills gets rid of this debris. It also eliminates some of the darker muddy colors and flavors. Finally, it also creates a little extra room for our filling! Simply pop the stem out, by twisting and pulling. Then, scrape the inside of the cap with a spoon. Be careful, though. The mushroom is fragile, especially around the edges!

Serving Note: This would be great served with a salad. In the photo, it is perched on a small pile of garlicky baby broccoli.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 4 Servings
Calories: 589.1725kcal
Author: DJ Foodie


  • 4 large portobello mushrooms
  • 1 1/2 lb raw italian sausage
  • 1/2 cup sun-dried tomatoes in oil oil drained off
  • 1/2 cup parmesan (reggiano) cheese grated
  • 1/4 cup pine nuts raw
  • salt and fresh cracked black pepper to taste


  • Preheat oven to 400 F.
  • Remove the stems from the mushrooms and carefully scrape out the gills. Place them with their scraped side up on a baking tray.
  • Season them with salt and pepper. If you'd like, you can brush a little olive oil on the mushrooms to help the salt and pepper stick, but it's not really necessary.
  • Press 6 ounces of raw Italian sausage evenly into each of the mushroom caps, being careful not to break or crack them.
  • Press your sun-dried tomatoes into the tops of each cap.
  • Sprinkle Parmesan cheese and pine nuts over the top of the caps. You may need to push the pine nuts in to the sausage, so they stick, without rolling off.
  • Season with a little bit of salt and pepper, then bake for 15 to 20 minutes, or until the mushrooms are tender and the sausage has been cooked through.
  • Serve hot!


Serving: 4g | Calories: 589.1725kcal | Carbohydrates: 14.1125g | Protein: 42.82g | Fat: 40.59g | Fiber: 3.73g