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.
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 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.
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- 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
- 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
How to Cook Stuffed Portobello Mushrooms:
- In a skillet cook Italian sausage over medium heat, breaking it up into crumbles.
- Cook until well browned, drain excess grease if needed.
- Meanwhile cook the rice - Place ½ cup long grain white rice in a pan with 1 cup water. Bring to a boil, cover, reduce to simmer for 15 minutes.
- In another skillet cook diced onions, peppers, mushroom stems and gills with garlic in olive oil.
- When the vegetables are softened and start to caramelize, remove from heat.
- Combine vegetables, sausage and rice with salt and pepper.
- Spray or brush the mushroom caps with olive oil to coating the outside evenly.
- Fill mushroom caps with sausage mixture.
- Make the sauce by combining all ingredients in a bowl and whisking together.
- Cover and refrigerate until ready to serve.
- Prepare a grill fire to 350° with hickory for smoke flavor.
- Cook stuffed mushrooms over indirect fire with the grill closed about 15- 20 minutes or until mushrooms are softened.
- Preheat oven to 375°. Cook stuffed mushrooms on a lined or greased baking sheet for about 15- 20 minutes.
- To Serve: Pipe sauce over mushrooms and serve immediately.
What to Serve with Sausage Stuffed Portobello Mushrooms:
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.
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.
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.
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- 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
- ⅓ cup sour cream
- 2 tablespoons mayonnaise
- zest from one lime
- juice from ½ lime
- 1 tablespoon green chile powder
- ½ teaspoon granulated garlic
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon ground cumin
- cilantro, optional garnish
- Prepare a grill fire to 350° with hickory for wood smoke OR preheat oven to 375°.
- Wipe mushrooms with a damp paper towel to remove any debris.
- Carefully remove stems. Use a spoon to scrape gills from inside mushrooms. Chop gills and stems for filling. Set mushroom caps aside.
- Cook Italian sausage in a skillet, stirring to break up until browned and crispy. Drain grease if needed.
- 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.
- Mix cooked rice, sausage and vegetables together with 1 teaspoon of salt and 1 teaspoon of pepper.
- Spray outsides of mushroom caps with olive oil, brushing to coat the entire outside surface.
- Fill with sausage mixture.
- 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.
- 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.
- Serve immediately with creamy green chile sauce and garnish with cilantro if desired.
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.
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.