Stuffed Portabella Caps

Recipe by Miss Erin C.
READY IN: 1hr 10mins




  • Remove stems from portobello mushrooms.
  • Arrange the mushroom caps, bottoms up, on a medium baking sheet.
  • Chop the stems and set aside.
  • Place turkey sausage link on a small baking sheet.
  • Cook uncovered in the preheated oven 15 minutes, or until the interior is no longer pink.
  • Remove from heat and chop.
  • In a medium saucepan over medium heat, mix together chopped mushroom stems, chopped sausage, chopped garlic, crushed garlic, cayenne pepper, black pepper and seasoned bread crumbs.
  • Slowly cook and stir 5 to 7 minutes, or until bread crumbs begin to brown.
  • Remove from heat, allow to cool approximately 10 minutes and transfer to a medium bowl.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix cream cheese and Parmesan cheese into the mushroom stem mixture.
  • Stuff the mushroom caps with the mixture.
  • Bake stuffed mushrooms in the preheated oven 20 minutes, or until stuffing is lightly browned.