Stuffed Portobello Mushrooms

Stuffed Portobello Mushrooms are a flavorful and filling dinner to make on the grill or bake in the oven. Italian Sausage mixed with cooked rice, onions, bell peppers and garlic all topped off with a creamy green chile sauce.

If I can’t decide what to cook, I almost always end up making sausage and pepper rice. Since it’s such a family favorite, it made a fantastic filling for the gorgeous portobello mushrooms we found at the grocery store. 

Stuffed Portobello Mushrooms ~ Hearty and Delicious Weeknight Dinner

If you are looking to breakout of the same old dinner routine, give these stuffed sausage and rice stuffed mushrooms a try. It’s an extremely simple recipe that comes together in no time and is sure to be a family pleaser. I’m including directions for easy meal prep, grilling and baking to make this so easy.

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Ingredients Needed:

• Portobello Mushrooms ~ Wiped clean with a damp paper towel with stems and gills removed and reserved for stuffing. 
• Italian Sausage ~ Spicy or mild will work with this recipe, breakfast sausage is great too.
• Olive Oil ~ For cooking the vegetable filling and coating the mushrooms before cooking.
• Onion ~ For the filling. Use yellow or white onion, either works fine.
• Bell Peppers ~ We used a combination of red and green, use what you have on hand.
• Fresh Garlic ~ Adds delicious flavor to the filling.
• Cooked Rice ~ A hearty addition to the filling. If you are going low carb, skip the rice or use cauliflower rice. 
• Kosher Salt & Pepper 

For the Creamy Green Chile Sauce:

• Sour Cream
• Mayonnaise
• Lime Zest & Juice
• Green Chile Powder ~ If you are new to green chile powder, it’s my new favorite spice. I’m using Spiceology or I’ve also seen another brand on Amazon.
• Granulated Garlic
• Kosher Salt & Pepper
• Ground Cumin

How to Cook Stuffed Portobello Mushrooms:

• In a skillet cook Italian sausage over medium heat, breaking it up into crumbles.

• Cook until well browned, drain excess grease if needed.
• Meanwhile cook the rice – Place 1/2 cup long grain white rice in a pan with 1 cup water. Bring to a boil, cover, reduce to simmer for 15 minutes.

• In another skillet cook diced onions, peppers, mushroom stems and gills with garlic in olive oil. 

• When the vegetables are softened and start to caramelize, remove from heat.

• Combine vegetables, sausage and rice with salt and pepper. 

• Spray or brush the mushroom caps with olive oil to coating the outside evenly.

• Fill mushroom caps with sausage mixture. 

• Make the sauce by combining all ingredients in a bowl and whisking together.

• Cover and refrigerate until ready to serve.

For Grilling:

• Prepare a grill fire to 350° with hickory for smoke flavor.

• Cook stuffed mushrooms over indirect fire with the grill closed about 15- 20 minutes or until mushrooms are softened. 

Oven Method:

• Preheat oven to 375°. Cook stuffed mushrooms on a lined or greased baking sheet for about 15- 20 minutes.

• To Serve: Pipe sauce over mushrooms and serve immediately.

What to Serve with Sausage Stuffed Portobello Mushrooms:

This portobello mushroom recipe is a meal in itself and very filling. You can serve with a simple garden salad and garlic bread or Red Lobster Cheddar Bay Biscuits.

How to Store and Reheat:

Store cooled mushrooms in an airtight container in the refrigerator up to 3 days.

Reheat in a 350° oven for about 10 – 12 minutes or in an Air Fryer at 350° for about 5 – 7 minutes. Alternately, you can slice up the mushroom and heat in a skillet with about 1 tablespoon of olive oil over medium heat, stir frequently, cooking until heated through.

For Meal Prep:

• To make this dinner ahead, cook the sausage, vegetables and rice ahead. Mix together and store in an airtight container in the refrigerator up to 2 days. 
• Fill mushrooms and bake or grill according to directions, adding a few minutes to cooking time.

These Italian sausage stuffed portobello mushrooms with creamy green chile sauce were a huge hit with the whole family. A pretty quick and easy dinner that can be on the table in well under an hour. 

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5 from 2 votes

Stuffed Portobello Mushrooms

Stuffed Portobello Mushrooms are a flavorful and filling dinner to make on the grill or bake in the oven. Italian Sausage mixed with cooked rice, onions, bell peppers and garlic all topped off with a creamy green chile sauce.

Prep Time10 minutes mins

Cook Time30 minutes mins

Total Time40 minutes mins

Course: Grilling

Cuisine: American

Keyword: grilled portobello mushrooms, sausage stuffed portobello mushrooms

Servings: 6 servings

Calories: 477kcal

Author: Milisa

Ingredients

• 6 portobello mushrooms
• 1 pound Italian Sausage
• 3 tablespoons olive oil + more for spraying mushrooms
• 1 onion diced
• 2 cups diced bell peppers
• 3 cloves minced garlic
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 cup cooked rice

for the creamy green chile sauce

• 1/3 cup sour cream
• 2 tablespoons mayonnaise
• zest from one lime
• juice from 1/2 lime
• 1 tablespoon green chile powder
• 1/2 teaspoon granulated garlic
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground cumin
• cilantro optional garnish

Instructions

• Prepare a grill fire to 350° with hickory for wood smoke OR preheat oven to 375°.
• Wipe mushrooms with a damp paper towel to remove any debris.
• Carefully remove stems. Use a spoon to scrape gills from inside mushrooms. Chop gills and stems for filling. Set mushroom caps aside.
• Cook Italian sausage in a skillet, stirring to break up until browned and crispy. Drain grease if needed.
• In another skillet cook the chopped mushroom caps, gills, onions, bell peppers and garlic in 3 tablespoons of olive oil. Cook over medium heat, stirring often until vegetables are softened, about 10 minutes.
• Mix cooked rice, sausage and vegetables together with 1 teaspoon of salt and 1 teaspoon of pepper.
• Spray outsides of mushroom caps with olive oil, brushing to coat the entire outside surface.
• Fill with sausage mixture.
• Prepare the sauce in a bowl by whisking sour cream, mayonnaise, lime zest and juice, green chile powder, garlic, salt, pepper, and cumin together. Cover and refrigerate until ready to serve.
• To Grill: Place stuffed mushrooms over indirect heat and cook with the grill closed about 15- 20 minutes until mushrooms are softened. To Bake: cook on a greased or lined baking sheet for 15- 20 minutes.
• Serve immediately with creamy green chile sauce and garnish with cilantro if desired.

Notes

Store leftovers in an airtight container up to 3 days.

Reheat in a 350° oven for about 10 minutes or in an air fryer at 350° for about 5 minutes. Mushrooms can also be sliced and the mixture can be reheated in a skillet with 1 tablespoon of olive oil over medium heat, stirring until heated through.

To Meal Prep:

Cook sausage, vegetables and rice. Combine and store in an airtight container up to 2 days in the refrigerator. Stuff mushrooms and cook according to directions, adding a few minutes onto cooking time.

Nutrition

Serving: 1g | Calories: 477kcal | Carbohydrates: 26g | Protein: 18g | Fat: 34g | Saturated Fat: 11g | Polyunsaturated Fat: 25g | Cholesterol: 52mg | Sodium: 942mg | Fiber: 3g | Sugar: 10g