Grilled Sausage Stuffed Portobello Mushrooms
Grilled Sausage Stuffed Portobello Mushrooms are filled with sweet Italian sausage, sautéed mushroom stems, onion and garlic, with mozzarella underneath and Parmesan throughout. They cook directly on the grill until the portobellos are tender, the sausage is cooked through and the cheese has melted.
Servings 4
Calories 554kcal
Equipment
- grill or smoker. For maintaining a steady 350°F (177°C) cooking temperature.
- large skillet For cooking the onion, mushroom stems and garlic.
- mixing bowls (large). For mixing the sausage filling.
- instant-read thermometer For checking the center of the sausage filling for doneness.
Ingredients
- 4 large portobello mushrooms stems removed and reserved
- 1 tbsp (15 ml) vegetable oil or avocado oil
- ½ medium yellow onion finely chopped
- 3 cloves garlic minced
- 1 lb (454 g) ground sweet Italian sausage
- ¾ cup (75 g) grated Parmesan cheese divided
- ¼ tsp (0.6 g) ground black pepper
- ¼ tsp (0.5 g) cayenne pepper
- ½ tsp (3 g) fine sea salt
- 4 oz (113 g) part-skim mozzarella cheese (block) sliced
Instructions
- Preheat the grill or smoker to 350°F (177°C). Clean and grease the grill grates well.
- Remove the stems from the portobello mushrooms and reserve them. Using a spoon, scrape out the dark gills from the underside of each mushroom cap to create more room for the filling.4 large portobello mushrooms
- Trim and discard any tough, woody ends from the reserved mushroom stems, then finely chop the remaining stems.
- Heat the oil in a large skillet over medium heat. Add the onion and cook for 3 to 5 minutes, until softened. Add the chopped mushroom stems and garlic and cook for 1 to 2 minutes longer, stirring frequently to prevent the garlic from burning. Remove the skillet from the heat and allow the mixture to cool.1 tbsp (15 ml) vegetable oil, ½ medium yellow onion, 3 cloves garlic
- Add the Italian sausage, ¼ cup (60 ml) Parmesan cheese, black pepper, onion powder, cayenne, salt and cooled onion, mushroom and garlic mixture to a large bowl. Mix until evenly incorporated without overmixing the sausage.1 lb (454 g) ground sweet Italian sausage, ¾ cup (75 g) grated Parmesan cheese, ¼ tsp (0.6 g) ground black pepper, ¼ tsp (0.5 g) cayenne pepper, ½ tsp (3 g) fine sea salt
- Arrange 3 to 4 slices of mozzarella in the cavity of each portobello mushroom.4 oz (113 g) part-skim mozzarella cheese (block)
- Divide the sausage mixture evenly among the 4 mushroom caps, pressing the filling securely into each cavity.
- Sprinkle the remaining ½ cup (120 ml) Parmesan cheese evenly over the sausage filling.
- Place the stuffed portobello mushrooms directly on the prepared grill grates. Close the grill and cook for 20 to 25 minutes, or until an instant-read thermometer inserted into the center of the sausage filling registers 160°F (71°C) and the mushrooms are tender.
Notes
- Choose large portobello mushrooms that are similar in size for even cooking.
- Scraping out the gills makes more room for the sausage and cheese.
- Let the onion and mushroom mixture cool before mixing it with the sausage.
- Grill with the lid closed and check the sausage in the center with an instant-read thermometer. It should reach 160°F (71°C).
- Cooking time can vary depending on the size of the portobellos and thickness of the sausage filling.
Nutrition
Serving: 225g | Calories: 554kcal | Carbohydrates: 9g | Protein: 34g | Fat: 42g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Cholesterol: 114mg | Sodium: 910mg | Potassium: 682mg | Fiber: 2g | Sugar: 4g | Vitamin A: 386IU | Vitamin C: 2mg | Calcium: 471mg | Iron: 2mg