Grilled Stuffed Portobello Mushrooms with Italian Sausage
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.
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
Instructions
- 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