Stuffed Portobello Mushrooms

This is one of my signature recipes!  I have been making it since I was a young, budding cook in my mom’s kitchen!  It’s simple, yet scrumptious!  It’s free of dairy, soy, and nuts too!  Enjoy!


IMG_1646Stuffed Portobello Mushroom


-2 portobello mushroom caps

-1/4 cup plain bread crumbs

-1 tsp Italain seasoning

-1 lb ground mild Italian sausage (pork or chicken is fine, but I mostly use mild Italian chicken sausage)



  1. Preheat oven to 350F.
  2. Clean and lightly rinse the mushroom caps.
  3. Mix the bread crumbs and Italian seasoning together.  Reserve 2 tablespoons, to top mushrooms with.
  4. Add the Italian sausage to the bread crumb and Italian seasoning mixture.  Mix with hands till combined.
  5. Put the sausage mixture in the mushroom caps and lightly press down to fill the caps.  Top with the reserved bread crumb mixture and lightly pat in.
  6. Bake at 350F for 30 minutes, or till cooked through.  Rest for 5 minutes.  Cut and serve.  Enjoy!


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