Either you’re a mushroom fan or you’re not. There doesn’t seem to be much middle ground on this one!
I was the kid taking everyone else mushrooms because they wouldn’t eat them! 🙂 I am a mushroom fan, especially Portobello mushrooms. One of my favorite ways to eat them is to stuff them with different meats and herbs. They are an easy, bite sized appetizer or even a quick lunch.
These little savory sausage and pepper stuffed Portobello mushrooms can be made with either sausage or ground beef. You’ll need a little extra seasoning if you choose plain ground beef. Be sure to taste your mixture prior to spooning it into your mushroom caps. Remember, the mushrooms will soak up some of the flavor.
- 12 portobello mushrooms (stems removed)
- 1 lb beef or pork sausage (pastured if possible)
- 1/4 - 1/2 tsp dried sage (or 1 TBS freshly chopped sage)
- 1 organic bell pepper (any color)
- 1 onion (any variety)
- 1-4 cloves garlic (diced)
- Salt and pepper to taste
- Ghee, butter or other healthy fat
- Preheat oven to 350 degrees F
- In a frying pan or cast iron skillet cook sausage.
- Remove from heat and transfer into a bowl.
- In the same skillet, saute onions, pepper, garlic in a bit of good fat.
- Add the herbs, salt and pepper.
- Cook just until slightly softened.
- Arrange mushroom caps in a baking dish.
- Spoon sausage mixture into caps.
- Bake at 350 degrees F for about 20 minutes until mushrooms are tender but not too soft. You want to still be able to pick them up without them falling apart.
Stuffed mushrooms are a perfect bring-along to potlucks, baby showers or picnics. They travel well as long as they are not over-stuffed. They keep well in the refrigerator and are just as tasty eaten cold as they are hot.
The stuffing is delicious to eat by itself! You will most likely have a little left over from this recipe, but not for long! You’ll be gobbling it up!
Be nourished. Be happy.