Baked Italian Stuffed Portobello Mushrooms

4 from 2 votes

An incredibly delicious sausage stuffed mushroom, filled with parmesan cheese and topped with roasted red peppers and balsamic glaze.

Prep Time15

Cook Time30

Total Time45

Course: Appetizer, lunch

Cuisine: American, Italian

Servings: servings

Calories: 667kcal

Cost: $10

Preheat the oven to 425℉. Heat 2 tablespoon of extra virgin olive oil in a large saucepan over medium heat. Add ground Italian sausage to the pan. Let it sit for 2-3 minutes to develop a crust. Then stir the sausage and break it apart with a wooden spoon. Cook for 3-4 minutes or until mostly browned.
Add the garlic and cook, stirring, for 30 seconds. Add the chicken stock and breadcrumbs in 3 equal additions, stirring after each addition until the liquid is absorbed before adding more. Once all combined, transfer the sausage mixture to a bowl.
Combine the sausage with fresh chopped parsley and grated Parmigiano Reggiano.
Prepare the mushrooms by removing the stems and scraping out the gills with the back of a spoon.
Divide the stuffing into 4 equal parts and stuff the mushrooms. Top with the mozzarella cheese. Bake for 10-12 minutes or until the mozzarella is melted.
Remove the portobello mushrooms from the oven and top with sliced roasted red peppers. Drizzle with balsamic glaze and garnish with basil.

Make your own Balsamic glaze: Just simmer some balsamic vinegar and brown sugar together until it thickens and reduces by half. Honestly, I hate doing this because you have to stand over the pan and continue stirring the whole time, or else it burns and sticks to the pan. It's an annoying cleanup for something that usually tastes better when you buy it at the store.
Chop up the mushroom stems and add them to the ground sausage while cooking if you want to avoid waste.
Clean mushroom gills delicately, or you will crack the mushroom or break the edges. The edges need to stay intact so the stuffing remains in the mushroom.
When adding breadcrumbs, add them slowly, along with a little chicken stock at a time. If you add it all at once, it clumps up and doesn't combine with the sausage to make a true "stuffing".