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Stuffed Sausage Portobello Mushroom

Stuffed Portobello Mushroom

Sausage stuffed portobello mushrooms with a gorgonzola cream sauce.


  • 2 large portobello mushroom caps stems removed and cleaned of gills
  • 1 cup garlic croutons - crushed
  • 1 small shallot diced
  • 1 garlic clove minced
  • 4 Tablespoons Olive Oil
  • 1 cup cooked crumbled sausage
  • Handful fresh chopped parsley
  • 1/4 cup grated Sartori Aged Asiago cheese
  • 5 oz crumbled Sartori Gorgonzola
  • 1/4 cup heavy cream
  • 1/4 cup unsalted butter


  • Pre-heat oven to 400F
  • Saute shallots and garlic in olive oil; add the sausage and chopped parsley and mix Together. Add breadcrumbs and coat through the mixture. Add grated Asiago cheese and mix. Scoop filling into mushroom caps and bake for aprox. 15-20 minutes.
  • For the cream sauce: melt together heavy cream, Dolcina gorgonzola and butter. Bring to a simmer.
  • Drizzle the cream sauce over the mushrooms and enjoy.
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