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Stuffed Portobello Mushroom

This recipe may seem like a throwback to the days of the 1970s. But, there is a reason why it has remained a classic. The spicy and creaminess of the meat filling against the earthiness of the Portobello mushroom is hard to beat. One on its own would make a sizeable appetizer or, with a side of salad or green vegetables, a terrific lunch or supper.

Stuffed Portobello Mushroom by Simon Maj

Stuffed Portobello Mushroom Recipe

(Makes 4 Stuffed Mushrooms)


  • 4 Large Portobello Mushrooms

  • 1 ½ lbs Sausage Meat (Any Meat)

  • 1 Shallot (Finely Chopped)

  • 2 Cloves Garlic (Finely Chopped)

  • 2 Tablespoons Fresh Thyme (Finely Chopped)

  • 1 Teaspoon Red Pepper Flakes

  • 1 Teaspoon Tomato Puree

  • 1 Teaspoon Worcestershire Sauce

  • ½ Cup White Wine

  • ½ Cup Cream Cheese

  • 2/3 Cup Panko Breadcrumbs

  • ¼ Cup Grated Gruyere Cheese

  • ¼ Italian Parsley Finely Chopped

  • Salt

  • Pepper

  • Extra Virgin Olive Oil


  1. Trim the stalks from the Portobello mushrooms and chop them finely to add to the sauce.

  2. Heat a small amount of olive oil in a frying pan to medium heat.

  3. Add the sausage meat and cook for 5-6 minutes. Break it down with a wooden spoon so it becomes more like ground meat in texture.

  4. Remove the meat from the pan.

  5. Add a little more olive oil to the same pan.

  6. Add the shallots. 

  7. Season with salt and pepper and cook for 2-3 minutes.

  8. Add the garlic and cook for 2 minutes.

  9. Add the chopped mushroom stalks and combine.

  10. Add the red pepper flakes and the thyme. Combine and cook for 1 minute.

  11. Add the tomato puree and the Worcestershire sauce.

  12. Return the sausage meat to the pan and add the white wine.

  13. Cook until the white has reduced until it is almost dry.

  14. Add ½ cup of Panko breadcrumbs. Reserve the rest to top the mushrooms when cooking.

  15. Add the cream cheese and combine well.

  16. Check for seasoning.

  17. Allow the filling to cool, so it is easier to spread.

  18. Place the mushroom caps skin side down onto a baking tray lined with foil.

  19. Drizzle with olive oil and sprinkle with salt and pepper.

  20. Fill the mushrooms with the meat mixture. I like to overstuff mine.

  21. Place the filled mushrooms into the fridge for at least ½ hour, to allow the filling to set.

  22. When ready to cook, combine the grated Gruyere cheese and the remaining breadcrumbs and sprinkle over the top of each mushroom.

  23. Warm an oven to 350 degrees Fahrenheit and bake the mushrooms until the tops are golden.

  24. Place on a serving dish, drizzle with olive oil, and sprinkle with chopped parsley before serving.

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