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Stuffed Portobello Mushrooms with Cream Cheese and Sausage

These sausage-stuffed portobello mushrooms are creamy, delicious and full of umami flavor!
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Appetizer
Cuisine: American
Servings: 4
Calories (Estimated): 387kcal

Equipment:

  • measuring cups and spoons
  • knife and cutting board
  • cast iron pan
  • mixing bowl
  • standing mixer or handheld mixer
  • cheese grater
  • firm rubber spatula or spoon
  • baking sheet
  • aluminum foil

Ingredients:

  • 4 large portobello mushrooms
  • 8 ounces bulk hot Italian sausage meat
  • 1 teaspoon mild olive oil
  • 4 ounces full-fat block cream cheese*, softened
  • ¼ cup full-fat sour cream
  • ¼ cup diced white or yellow onion
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked hot paprika
  • 1 ounce grated cheddar cheese (about ¼ cup)

Instructions:

  • Heat the oven to 400 degrees F.
  • Remove the stems and gills from the mushrooms and discard. Set the mushroom caps aside.
  • Break up the sausage meat by tearing it with your fingers. Set aside.
  • Heat the oil in a cast iron pan until shimmering.
  • Add the sausage meat and cook until lightly browned. Let cool.
  • Whip cream cheese and sour cream until combined.
  • Stir in onion, oregano, paprika and cheddar.
  • 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.

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.