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.
Servings: 6 servings
Calories: 477kcal
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
- 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.
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
Serving: 1g | Calories: 477kcal | Carbohydrates: 26g | Protein: 18g | Fat: 34g | Saturated Fat: 11g | Polyunsaturated Fat: 25g | Cholesterol: 52mg | Sodium: 942mg | Fiber: 3g | Sugar: 10g