Home » Main Dishes » Pork » Stuffed Portobello Mushrooms

Stuffed Portobello Mushrooms

Stuffed Portobello Mushrooms are a flavorful and filling dinner to make on the grill or bake in the oven. Italian Sausage mixed with cooked rice, onions, bell peppers and garlic all topped off with a creamy green chile sauce.

NEW Save the Recipe

Send Me The Recipe

Enter your email below and we will send it straight to your inbox!


If I can’t decide what to cook, I almost always end up making sausage and pepper rice. Since it’s such a family favorite, it made a fantastic filling for the gorgeous portobello mushrooms we found at the grocery store. 

Stuffed Portobello Mushroom with cream sauce drizzle on a plate

Stuffed Portobello Mushrooms ~ Hearty and Delicious Weeknight Dinner

If you are looking to breakout of the same old dinner routine, give these stuffed sausage and rice stuffed mushrooms a try. It’s an extremely simple recipe that comes together in no time and is sure to be a family pleaser. I’m including directions for easy meal prep, grilling and baking to make this so easy.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Ingredients Needed:

cleaning portobello mushroom for stuffing

  • Portobello Mushrooms ~ Wiped clean with a damp paper towel with stems and gills removed and reserved for stuffing. 
  • Italian Sausage ~ Spicy or mild will work with this recipe, breakfast sausage is great too.
  • Olive Oil ~ For cooking the vegetable filling and coating the mushrooms before cooking.
  • Onion ~ For the filling. Use yellow or white onion, either works fine.
  • Bell Peppers ~ We used a combination of red and green, use what you have on hand.
  • Fresh Garlic ~ Adds delicious flavor to the filling.
  • Cooked Rice ~ A hearty addition to the filling. If you are going low carb, skip the rice or use cauliflower rice
  • Kosher Salt & Pepper 

For the Creamy Green Chile Sauce:

  • Sour Cream
  • Mayonnaise
  • Lime Zest & Juice
  • Green Chile Powder ~ If you are new to green chile powder, it’s my new favorite spice. I’m using Spiceology or I’ve also seen another brand on Amazon.
  • Granulated Garlic
  • Kosher Salt & Pepper
  • Ground Cumin

platter of 4 stuffed portobello mushrooms with sauce drizzled over the top

How to Cook Stuffed Portobello Mushrooms:

raw Italian sausage in a skillet

  • In a skillet cook Italian sausage over medium heat, breaking it up into crumbles.

browned sausage in a skillet

  • Cook until well browned, drain excess grease if needed.
  • Meanwhile cook the rice – Place 1/2 cup long grain white rice in a pan with 1 cup water. Bring to a boil, cover, reduce to simmer for 15 minutes.

diced peppers, onions garlic in a skillet

  • In another skillet cook diced onions, peppers, mushroom stems and gills with garlic in olive oil. 

Sausage, peppers and onions for mushroom filling

  • When the vegetables are softened and start to caramelize, remove from heat.

Skillet with cooked peppers, sausage and white rice

  • Combine vegetables, sausage and rice with salt and pepper. 

portobello mushrooms caps on a baking sheet

  • Spray or brush the mushroom caps with olive oil to coating the outside evenly.

stuffed portobello mushrooms on a sheet pan before grilling

  • Fill mushroom caps with sausage mixture. 

Bowl with green chile cream sauce ingredients

  • Make the sauce by combining all ingredients in a bowl and whisking together.

creamy green chile sauce in a bowl with a spoon

  • Cover and refrigerate until ready to serve.

For Grilling:

  • Prepare a grill fire to 350° with hickory for smoke flavor.

stuffed mushrooms on a grill

  • Cook stuffed mushrooms over indirect fire with the grill closed about 15- 20 minutes or until mushrooms are softened. 

Grilling stuffed portobello mushrooms

Oven Method:

  • Preheat oven to 375°. Cook stuffed mushrooms on a lined or greased baking sheet for about 15- 20 minutes.

Platter of stuffed portobello mushrooms

  • To Serve: Pipe sauce over mushrooms and serve immediately.

What to Serve with Sausage Stuffed Portobello Mushrooms:

This portobello mushroom recipe is a meal in itself and very filling. You can serve with a simple garden salad and garlic bread or Red Lobster Cheddar Bay Biscuits.

How to Store and Reheat:

Store cooled mushrooms in an airtight container in the refrigerator up to 3 days.

Reheat in a 350° oven for about 10 – 12 minutes or in an Air Fryer at 350° for about 5 – 7 minutes. Alternately, you can slice up the mushroom and heat in a skillet with about 1 tablespoon of olive oil over medium heat, stir frequently, cooking until heated through.

Stuffed portobello mushrooms with creamy sauce on a plate, platter in background

For Meal Prep:

  • To make this dinner ahead, cook the sausage, vegetables and rice ahead. Mix together and store in an airtight container in the refrigerator up to 2 days. 
  • Fill mushrooms and bake or grill according to directions, adding a few minutes to cooking time.

portobello mushrooms on a platter stuffed with sausage, rice and peppers

These Italian sausage stuffed portobello mushrooms with creamy green chile sauce were a huge hit with the whole family. A pretty quick and easy dinner that can be on the table in well under an hour. 

FOLLOW MISS IN THE KITCHEN ON SOCIAL MEDIA

FACEBOOK | PINTEREST | INSTAGRAM |TWITTER

IF YOU LOVE THIS  RECIPE AS MUCH AS I DO, PLEASE LEAVE A COMMENT AND A FIVE STAR REVIEW, AND BE SURE TO HELP ME SHARE ON PINTEREST!

Yield: 6 servings

Stuffed Portobello Mushrooms

stuffed portobello mushroom with sausage, peppers, rice and cream sauce drizzle

Stuffed Portobello Mushrooms are a flavorful and filling dinner to make on the grill or bake in the oven. Italian Sausage mixed with cooked rice, onions, bell peppers and garlic all topped off with a creamy green chile sauce.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 6 portobello mushrooms
  • 1 pound Italian Sausage
  • 3 tablespoons olive oil + more for spraying mushrooms
  • 1 onion, diced
  • 2 cups diced bell peppers
  • 3 cloves minced garlic
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 cup cooked rice

for the creamy green chile sauce

  • 1/3 cup sour cream
  • 2 tablespoons mayonnaise
  • zest from one lime
  • juice from 1/2 lime
  • 1 tablespoon green chile powder
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground cumin
  • cilantro, optional garnish

Instructions

  1. Prepare a grill fire to 350° with hickory for wood smoke OR preheat oven to 375°.
  2. Wipe mushrooms with a damp paper towel to remove any debris.
  3. Carefully remove stems. Use a spoon to scrape gills from inside mushrooms. Chop gills and stems for filling. Set mushroom caps aside.
  4. Cook Italian sausage in a skillet, stirring to break up until browned and crispy. Drain grease if needed.
  5. In another skillet cook the chopped mushroom caps, gills, onions, bell peppers and garlic in 3 tablespoons of olive oil. Cook over medium heat, stirring often until vegetables are softened, about 10 minutes.
  6. Mix cooked rice, sausage and vegetables together with 1 teaspoon of salt and 1 teaspoon of pepper.
  7. Spray outsides of mushroom caps with olive oil, brushing to coat the entire outside surface.
  8. Fill with sausage mixture.
  9. Prepare the sauce in a bowl by whisking sour cream, mayonnaise, lime zest and juice, green chile powder, garlic, salt, pepper, and cumin together. Cover and refrigerate until ready to serve.
  10. To Grill: Place stuffed mushrooms over indirect heat and cook with the grill closed about 15- 20 minutes until mushrooms are softened. To Bake: cook on a greased or lined baking sheet for 15- 20 minutes.
  11. Serve immediately with creamy green chile sauce and garnish with cilantro if desired.

Notes

Store leftovers in an airtight container up to 3 days.

Reheat in a 350° oven for about 10 minutes or in an air fryer at 350° for about 5 minutes. Mushrooms can also be sliced and the mixture can be reheated in a skillet with 1 tablespoon of olive oil over medium heat, stirring until heated through.

To Meal Prep:

Cook sausage, vegetables and rice. Combine and store in an airtight container up to 2 days in the refrigerator. Stuff mushrooms and cook according to directions, adding a few minutes onto cooking time.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 477Total Fat: 34gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 52mgSodium: 942mgCarbohydrates: 26gFiber: 3gSugar: 10gProtein: 18g

Nutritional calculations are estimated and may not be accurate.

Did you make this recipe?

Tag us on instagram @missnthekitchen

2 Comments

  1. YUMMY! This is a dinner sized version of my favorite party appetizer, Stuffed Mushrooms. The portobello gave it such a great earthy flavor and the sausage was just heavenly! What a great dinner. Can’t wait to make it again!

  2. These stuffed Portobello mushrooms look amazing and so perfect for tonight! My hubby is going to love this recipe! So excited to try these.

Leave a Reply

Your email address will not be published. Required fields are marked *