Grilled Stuffed Portobello Mushrooms with Italian Sausage
- Prep
- 15 min
- Cook
- 30 min
- Yield
- 4 servings
- Level
- medium
- Cuisine
- Italian American
Charred Portobello mushroom caps filled with crumbled Italian sausage, wilted spinach, sautéed onions, garlic, and melted mozzarella. Grilled until the mushrooms soften and cheese browns. A protein-forward, low-carb main dish with Mediterranean flavors.
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Ingredients
- 4 large Portobello mushrooms
- 16 oz mild or hot Italian sausage
- 2 T olive oil, divided
- 1 small onion, finely chopped
- 1 tsp minced garlic
- ¾ cup Rao's Pasta Sauceany marinara sauce1:1pantry
similar acidity and texture
- red pepper flakes(optional)
- 8 oz spinach leaves, coarsely chopped
- 2 T fresh basil, chopped(optional)
- 2 T fresh parsley, chopped(optional)
- 1 cup grated Mozzarella
Method
16 steps- 1
Preheat gas or charcoal grill to high heat.
- 2
Heat olive oil in a heavy frying pan and crumble Italian sausage into it, cooking about 5 minutes and breaking it apart as it cooks.
- 3
When sausage is well-browned, remove to a bowl.
- 4
Add more olive oil if needed, then sauté onions until starting to soften, about 2 minutes.
- 5
Add garlic and continue cooking until onions are starting to brown, a few minutes more.
- 6
Return sausage to pan, add red pepper flakes and pasta sauce, and simmer 2-3 minutes.
- 7
Add chopped spinach, stir until wilted and evenly distributed throughout the mixture.
- 8
Turn off heat and stir in mozzarella, basil, and parsley.
- 9
Remove stems from mushroom caps carefully and scrape out brown gills if desired.
- 10
Brush both sides of mushrooms with olive oil.
- 11
Place mushrooms on grill or grilling pan with insides facing down and cook about 4 minutes until slightly browned and starting to soften.
- 12
Remove mushrooms from grill.
- 13
Stuff each mushroom with the sausage mixture, then top each with mozzarella.
- 14
Carefully return stuffed mushrooms to grill or pan with stuffing facing up.
- 15
Cover grill and cook about 5 minutes, checking often, until mushrooms are cooked through, cheese is melted and starting to brown, and filling is hot.
- 16
Serve immediately.
Tips
Scraping out the mushroom gills creates more room for filling but is optional.
Use a grilling pan to prevent filling from falling through grates.
Check frequently near the end as mushrooms can go from tender to mushy quickly.
Fresh herbs brighten the filling; dried versions can substitute at reduced quantities.
Good to Know
Refrigerate leftovers in an airtight container up to 3 days. Reheat gently in a skillet or oven.
Assemble the filling up to 1 day ahead. Stuff mushrooms no more than 2 hours before grilling to prevent moisture loss.
Serve immediately while cheese is melted and warm. Pair with a simple salad or grilled bread.
Common Mistakes
Do not skip removing mushroom gills; they release excess liquid that makes the filling soggy.
Do not cook stuffed mushrooms over direct high heat uncovered; cover grill to allow mushrooms to soften without drying.
Substitutions
Dairy-Free Swaps
General Alternatives
similar acidity and texture