Stuffed Portobello Mushrooms – Italian Style
Stuffed Portobello Mushrooms – Italian Style – These mushrooms are stuffed with Italian Bread, Italian Sausage, Italian Mozzarella Cheese, and Italian Parsley. It doesn’t get any better than this with these heavenly stuffed mushrooms.
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Stuffed Portobello Mushrooms – Italian Style Recipe:
Simple ingredients come together to create this flavorful heavenly bite. They can be made as an appetizer for your guests. They can be served as a side to go along with your main dish. Or make them for dinner as the main and serve with a side salad. There are no wrong ways to eat and enjoy these amazing stuffed mushrooms.
Let’s Talk Prep Ahead:
These stuffed mushrooms are perfect for prep ahead. You can get them 90% of the way ready on the day before, then just bake them the day you want to enjoy them. In this respect, it can be an easy weeknight meal if the prep work is done ahead on a different day.
If you make them ahead of time, simply wrap your baking sheet with plastic wrap and then aluminum foil over top the plastic wrap, and place in the refrigerator to store for a day or two before you bake them. Just don’t forget to remove the plastic wrap before you bake them.
Can I use a Different Mushroom?
YES! Feel free to change the mushroom type to one you enjoy. This recipe will still work with white mushrooms, as well as steak sized portobello mushrooms.
Can I use Different Bread?
To be honest, I have never made these stuffed mushrooms with any other bread. My Nonna taught me to make bread stuffings only with round Italian Panella’s. You could certainly experiment with a different type bread; and if you do, I’d love to hear how they turned out.
Can I use Jarred Garlic?
Short and to the point, NO.
Can I use Dried Parsley?
NO. This recipe needs the fresh parsley. The dried parsley will not give the same flavor.
Is there a Specific Type of White Wine I should use?
Whatever type of white wine you enjoy drinking. My Nonno used to make his own white wine, so if that’s what was in the house, that’s what we used.
Storing your Stuffed Portobello Mushrooms:
If by some miracle you have left-overs, simply place them in an air tight container and place it in the refrigerator.
Ingredients for Stuffed Portobello Mushrooms – Italian Style:
This is everything you will need to make these mushrooms. Portobello mushrooms, olive oil, red crushed pepper, fennel seeds, ground Italian sausage, salt, pepper, white wine, garlic, onion, round Italian Panella, Italian parsley, mozzarella cheese, egg, and water.
Can I Omit the Pepper?
YES! If spice is not your cup of tea, the recipe will still work without the pepper.
What do I do if I have Left Over Stuffing?
If you have leftover stuffing, this is a gift to celebrate! Simply put it in a pyrex that is lightly oiled with some olive oil, and bake it in the oven at 350 degrees until golden brown.
Watch Stuffed Portobello Mushrooms – Italian Style, Being Made:
How to Make Stuffed Portobello Mushrooms – Italian Style:
- First, cook and brown the sausage in a frying pan with olive oil, red crushed pepper, fennel seeds, garlic, onion, salt, pepper, and white wine.
- Cut the bread into cubes.
- Clean and prepare your portobello mushrooms for stuffing.
- Mix your stuffing with the bread cubes, sausage, parsley, salt, pepper, egg, white wine, mozzarella cheese, egg, water, and olive oil.
- Stuff you’re mushrooms.
- Bake in the oven with tin foil cover at 350 degrees until cooked.
- Once they are cooked remove the tin foil and bake until bread topping is golden brown.
Like Italian Bread? Check out our popular Crouton Recipe:
Homemade Croutons are a quick and easy way to use up some old bread and create a flavorful crunch factor in your meals. We love them on our salads, soups, and chili.
Stuffed Portobello Mushrooms – Italian Style
Equipment
- Garlic Press
Ingredients
Italian Sausage
- olive oil
- ¼ teaspoon red crushed pepper
- ½ teaspoon fennel seeds
- 1 package of ground Italian sausage
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup white wine
- 2 cloves garlic (pressed thru a garlic press)
- 1/2 cup onion (1 slice of a cross section of the onion, diced up)
Mushrooms
- 1 large package of large sized stuff-able portobello mushrooms (stems pulled out and clean)
- salt
Italian Bread Stuffing
- 7 slices of a round Italian Panella (cut into cubes)
- cooled cooked Italian Sausage (made above)
- 3 tablespoons fresh Italian parsley (finely chopped)
- 4 ounces shredded mozzarella cheese (half an 8oz bag)
- 1/4 cup white wine
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 egg
- 1 cup cold water
- ½ cup olive oil
Instructions
Italian Sausage
- In a large frying pan, heat up the olive oil, red crushed pepper, and fennel seeds (Tip: Place the fennel seeds in the palm of your hand and using your fingers break up the fennel seeds by pressing/rubbing them together with some pressure as you sprinkle them into the pan).
- When oil in the pan is heated, place in your ground Italian sausage in and with a wooden spoon start breaking it up into crumbles.
- Let the sausage cook until browned.
- When the sausage is browned, to the pan add in the pressed garlic cloves and quickly stir so that it doesn't burn. Let garlic cook about 1 min.
- Next add to the pan the chopped onion. Let onions cook until they turn translucent. Keep stir'ing so nothing burns.
- Once the onions are cooked, add white wine to the pan. Using your spoon scrap up all the brown parts in the pan. Cook until the wine evaporates.
- Turn your stove off, move the pan to a cold burner and let cool.
Mushrooms
- With each individual portobello mushroom, remove the stem and then clean the dirt off each one. (I rinse my mushrooms under cold water to clean them).
- Place the clean mushrooms on a parchment paper lined baking sheet.
- Sprinkle the mushrooms with a small amount of salt.
Bread Stuffing
- With the bread slices, slice the bread long ways and then slice the bread in the opposite direction. You want to make small cubes of bread. If you need to do it in small batches, please do. Whatever helps you create consistency in the size. Place the cubed bread into a medium-sized mixing bowl.(NOTE: I used roughly half of my round Italian Panella in the video which was about 7 slices.)
- By now your sausage should be cooled off. (If it is not, skip this step and go to the next steps and come back to this last). Add everything that is in the frying pan to the mixing bowl with the bread.
- Next, add fresh chopped parsley to the mixing bowl. (TIP: After washing your parsley, make sure to roll it in paper towels to get all the moisture off)
- Next add the shredded mozzarella cheese, white wine, salt, pepper, egg, water, olive oil to the bowl. (if you skipped the sausage add because it was still hot, it should be good now. Add it to the bowl).
- With clean hands or a large spoon, mix everything together until everything is fully incorporated.
Stuffing the Mushrooms
- With clean hands or a spoon, for each mushroom, loosely place the bread stuffing into the center of the mushroom cup until it's full and stays together.
Baking
- Cover the top of the baking sheet loosely with tin foil. Using a fork, poke some holes in the tin foil to let steam escape during the baking process.
- Place into a preheated 350 degree oven and bake for 45 minutes. Because mushrooms greatly vary in size, we need to do a visual check-in at this point. Lift the tin foil, if the base of the mushrooms look somewhat soft with some wrinkling (not mushy) and cooked, the mushrooms are done and you can move on to the next step. If the base of the mushrooms look firm and still like an uncooked mushroom, they need more time. Put the tin foil back on and bake an additional 15 min and do another visual check in. Continue to check in and bake with tin foil on at 15 minute intervals until the mushrooms base is somewhat soft with some wrinkling and cooked. (Note: The ones I baked in my video took 1 hr and 40 minutes to cook because they were large and very dense.)
- Once the mushroom bases look somewhat soft and cooked, remove the tin foil and let bake until the bread topping turns golden brown. (TIP: Don't walk away from the oven. Check in every 5 minutes to ensure you don't burn the bread stuffing.)
- Plate and enjoy.
