These stuffed portobello mushrooms have incredible flavor from crispy browned Italian sausage chunks, smoked hot paprika and oregano. They are also very easy to make because there's no need to pre-bake the mushroom caps. Simply stuff them raw and bake!
Stuffing ingredients and notes:
I don't use breadcrumbs in this recipe and as a result the filling is nicely smooth and creamy. At the same time, it's not too dense because the cream cheese is loosened with sour cream and mixed with cheddar for a nice acidity that balances the richness.
Photos of the recipe process:
- Heat the oven and prepare the portobello mushrooms.
- Tear the bulk sausage meat apart.
- Cook the sausage meat.
- Whip cream cheese and sour cream together.
- Stir in all remaining stuffing ingredients.
- Fill the stuffing into the mushroom caps and bake on an aluminum foil-lined baking sheet.
Full Recipe
Stuffed Portobello Mushrooms with Cream Cheese and Sausage
These Italian sausage-stuffed portobello mushrooms are spiced with smoked paprika and oregano and make a terrific appetizer.
Equipment:
Ingredients:
Method:
- Heat the oven to 400 degrees F.
- Remove the stems and gills from the mushrooms and discard. Set the mushroom caps aside.4 large portobello mushrooms
- Break up the sausage meat by tearing it with your fingers. Set aside.8 ounces bulk hot Italian sausage meat
- Heat the oil in a cast iron pan until shimmering.1 teaspoon mild olive oil
- Add the sausage meat and cook until lightly browned. Set aside.
- Whip cream cheese and sour cream until combined.4 ounces full-fat block cream cheese*, softened, ¼ cup full-fat sour cream
- Stir in onion, oregano, paprika and cheddar.¼ cup finely diced white or yellow onion (you need about ⅓ of a small onion for that), 1 teaspoon dried oregano, 1 teaspoon smoked hot paprika, 1 ounce grated cheddar cheese (about ¼ cup)
- Stir in the sausage meat.
- Stuff the filling into the mushroom caps using either a firm rubber spatula or a spoon. Set the stuffed mushrooms (stuffed side up) onto a baking sheet lined with aluminum foil.
- Bake uncovered until the mushrooms are soft and the filling is starting to brown (about 30 minutes). Serve hot.
Recipe notes:
*Please don't use any cream cheese products labeled low-fat or reduced-fat. Those have a higher moisture content than full-fat cream cheese and that can keep them from melting properly.
Make ahead instructions: You can make the filling and stuff the mushrooms up to 6 hours ahead. Keep them in an airtight container in the fridge until you're ready to bake them.
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Nutrition (estimate only):
More appetizers with smoked paprika:
- For another cream cheese appetizer, check out these stuffed sweet peppers with cream cheese and bacon.
- These easy smoked paprika shrimp are buttery, garlicky and delicious.
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