Sausage-Stuffed Portabella Mushrooms With Mozzarella Cheese

READY IN: 45mins




  • Lightly brush olive oil on both sides of the potobello mushroom caps then sprinkle the inside lightly with salt (this is optional but I most always do!).
  • In a skillet brown the sausage meat with green onions crumbling into very small pieces until browned; drain any fat then cool.
  • In a medium bowl beat eggs with milk, fresh parsley, basil, fresh garlic, cayenne pepper or hot sauce until well combined.
  • Add in the Parmesan cheese and the ground croutons starting with about 1-1/2 cups ground croutons, you might have to add in more later; mix with a wooden spoon until combined.
  • Add in the cooked sausage/onion mixture; mix well (the mixture should be wet but still firm enough to hold together if the mixture is too soft add in a small amount more of the croutons at a time just until the mixture binds together).
  • Season mixture with black pepper to taste.
  • Spoon the sausage mixture evenly between the portobella mushroom tops.
  • Place on a lightly greased baking sheet.
  • Bake in a 350 degree oven for about 15-20 minutes.
  • Sprinkle the tops with grated mozzeralla cheese.
  • Delicious!