Summer Stuffed Portobello Mushrooms

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Do you love Portobellos? I sure do! They are meaty, flavorful and easy to cook with.  During the summer months I love stuffing them with Italian sausage and garden vegetables.  They make perfect meal that can be prepped ahead or made on the fly.

I’m usually defunct in the mealtime prep department and can usually saute, stuff and bake these up in no time. But if you are a meal planner and prepper then this is a great one that can be made a day ahead and then just popped right into the oven at dinner time.  Either way they are a winning meal that is sure to meet all your weeknight dinner goals.

Now let’s Saute, Stuff and Bake some Portobellos

1. SAUTE: You’ll need to remove your sausage from casing and saute the meat in a lightly oiled pan until cooked all the way through.  Set the sausage aside until you’re ready to add to the mix.

Then in the same pan you can begin to saute your garlic and zucchini until slightly softened.  Once your zucchini has begun to soften you add cherry tomatoes that have been sliced in half, season with salt and pepper, add your fresh herbs and allow to gently simmer. You’ll want to cover the vegetables slightly to allow the tomatoes to soften and release some liquid. Add the sausage and combine well.  Cook through a few more minutes and then take off the heat.

2. STUFF: Before stuffing the mushrooms you’ll want to gently clean the outer part of the mushrooms caps with a damp paper towel.  Remove the stems and the gills from the mushrooms as well.

Add Panko breadcrumbs to a mixing bowl with grated Parmesan/Romano cheese. Carefully add the hot vegetable mixture to the bowl and mix together with a spoon (or your hands … just be careful the mixture will be hot).   Take heaping spoonfuls of the stuffing and fill the portobellos and then place them in a greased baking dish.

3. BAKE: Place portobellos in a preheated 425 F degree oven covered with foil for 10-12 minutes. Then uncover the mushrooms and bake an additional 8-10 minutes.

Optional: Sprinkle the tops of the mushrooms with grated Fontina Cheese for additional flavor.

I hope you’ll try these portobello stuffed mushrooms, they are one of my favorite meals during summer.  They are a great weeknight meal that cooks up quickly and will have you stuffed in no time!

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Summer Stuffed Portobello Mushrooms

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Course Main Dish

Cuisine Italian

Ingredients

  

• 1 Medium Zucchini - chopped
• 1 Pint Cherry Tomatoes Halved
• 1 cup Cooked Italian Sausage Removed from casing and crumbled
• 3/4 cup Panko Bread Crumbs
• 1 Handful Fresh chopped Basil & Parsley
• Salt & Pepper To taste
• 1/2 Cup Grated Parmesan Cheese
• 2 Tbsp Extra Virgin Olive Oil
• Shredded/ Grated Fontina OPTIONAL

Instructions

 

• Remove sausage from casing and saute until cooked through. Set aside.
• Remove stems from 3/4 portobello mushrooms and remove scales. Clean the outer part of the mushroom with a damp paper towel.
• Saute zucchini in olive oil for 3-4 minutes (or until softened), add tomatoes and pinch of salt. Add the chopped basil and loosely cover and let saute for an additional 3-4 minutes. Add the sausage and combine all the ingredients and continue to cook an additional 4-5 minutes.
• Place bread crumbs and cheese in a bowl. Add the hot mixture to the bowl and combine with spoon (or hands). Fill the mushroom caps with mixture and place in a lightly greased baking dish.
• Bake at 400/425 F covered with foil 15-20 minutes. Uncovered 10 minutes. Sprinkle with grated fontina cheese at the end.

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