Stuffed Portobello Mushrooms with Cream Cheese and Sausage
These sausage-stuffed portobello mushrooms are creamy, delicious and full of umami flavor!
Prep Time15mins
Cook Time40mins
Total Time55mins
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:
4large portobello mushrooms
8ouncesbulk hot Italian sausage meat
1teaspoonmild olive oil
4ouncesfull-fat block cream cheese*,softened
¼cupfull-fat sour cream
¼cupdiced white or yellow onion
1teaspoondried oregano
1teaspoonsmoked hot paprika
1ouncegrated 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.