Sausage Stuffed Portobello Mushrooms

"Laws are like sausages. It's better not to see how they are made."

~Otto Von Bismarck (1815-1898)

This is something that I've been wanting to make for years.  I like stuffed mushrooms so much that I often order the appetizer as an entrée.  This dish takes care of that craving, and then some!  The recipe came mainly from Emeril Lagasse, with some tweaking by me.  But whatever you do, if you have any left over, DON'T let the dog eat the scraps.  TRUST ME HERE.   

No, he's not drinking the water...

These made a great light dinner.  The portobello mushroom caps were quite large, so one per person was enough.  I rounded out the meal with some steamed asparagus and crusty bread.  Tons of flavor without the rich decadence that much of the foods of this season hold.

Sausage Stuffed Portobello Mushrooms


4 large portobello mushrooms (4 or 5 inches in diameter) stems removed, and minced, 1/2 cup reserved
2 tablespoons olive oil
1 pound hot Italian sausage
1/3 cup minced fresh onion
1/4 cup finely chopped bell pepper (red or green)
1/4 cup finely chopped celery
2 teaspoons minced garlic
1/2 cup plain bread crumbs
1/2  cup Parmesan cheese
1/4 cup minced fresh parsley
1/2 teaspoon Emeril's Essence Creole Seasoning (optional)
1 egg, lightly beaten


Preheat oven to 400 degrees.
Using your hands, rub 1/2 tablespoon olive oil into each mushroom...on the outside of the cap.
Squeeze sausage from the casings and place in a skillet.  Cook the sausage in a medium skillet until browned, about 4 minutes, using a spatula to break up the meat as you go.  Add the onion, bell pepper, celery, and mushroom stems and cook until softened, about 3 minutes.  Add the garlic and cook until fragrant, about 30 seconds.  Remove from heat.


Transfer sausage-vegetable mixture to a bowl.  Add 1/4 cup of the bread crumbs, 1/4 cup of the parmesan, the parsley, the Essence and the egg.  Stir until well combined.


Divide the filling among the caps, about 1/2 cup each mushroom.  Place the filled mushrooms on a baking sheet.  Combine the remaining bread crumbs and parmesan cheese.  Divide the bread crumb mixture evenly among the tops of the mushrooms.  Bake about 20 - 25 minutes until the tops are golden brown and the mushrooms are tender.