Stuffed Portabello Mushrooms
The Grillin’ Fools stepped out of the box for the typical stuffed mushrooms recipe. 99% of stuffed mushrooms recipes utilize white button mushrooms. The fact that these are done with portabello mushrooms is a conversation piece in and of itself. Not to mention the meatier flavor of the ports that are much better than their button cousins. Add in the fact that we have the savory sausage, gooey cream cheese, and the sultry peppers and onion on top of the those portabello mushrooms means this is not just a surefire touchdown pass, it hits the receiver in stride over the shoulder 50 yards down field in the waning seconds of the game for the win. I haven’t even mentioned the fact that we are grilling them which, like bacon, makes everything better! I’ll hand it off to Tom to show you exactly how to do it…
Stuffed Portabello Mushrooms Ingredients:
2 portabello mushrooms, stems removed
Salt and pepper to taste
1/3 lb Italian sausage
1/2 medium onion, diced
2 small red or orange bell peppers, diced
1/3 brick of cream cheese
1/2 cup Italian bread crumbs
First, clean the portabello mushrooms with a paper towel (never rinsing them with water) and remove the black ribs underneath the cap with a spoon to create the bowl shape:
Next, drizzle olive oil over both sides and of the mushrooms and dust with salt and pepper:
Once your portabello mushrooms are prepped, cook the sausage, adding the onion and peppers. This is really going to increase the flavor pallet of this app. Saute it until the sausage is thoroughly cooked and the veggies are tender. The aroma alone will make it worthwhile to try this recipe.
Now, transfer your sausage stuffing to a medium size bowl and let it cool down. Once cooled, add the cream cheese and bread crumbs and mix until it’s well combined.
Despite the spatula in the picture above, the best tools for this step are your hands!
Now, to finish this masterpiece, add ½ of the mixture to each portabello mushroom.
Set up the grill for 350-375: in this case a Char-Broil TRU Infrared two burner gas grill and cook the stuffed mushrooms directly over the heat:
Grill the stuffed mushrooms at 350-375 degrees for 15-20 minutes, until the sides and stuffing are browned. Remove from the grill and plate:
Slice into quarters and serve.
The meatiness of the portabellos envelopes the gooey stuffing that has all the savory goodness of sausage, onion, cream cheese and peppers. This is an outstanding appetizer and can really kick up your next tailgate.
If you have any questions about the stuffed portabellow mushrooms on the grill outlined above feel free to leave a comment below or shoot me an email.
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- 2 portabello mushrooms, stems removed
- Olive oil
- Salt and pepper to taste
- ⅓ lb Italian sausage
- ½ medium onion, diced
- 2 small red or orange bell peppers, diced
- ⅓ brick of cream cheese
- ½ cup Italian bread crumbs
- Clean the portabello mushrooms with a paper towel
- Remove the black ribs underneath the cap with a spoon to create the bowl shape
- Drizzle olive oil over both sides and of the mushrooms and dust with salt and pepper
- In a pan, sauté the sausage, onion and peppers until the sausage is thoroughly cooked and the veggies are tender
- Transfer your sausage stuffing to a medium size bowl and let it cool down
- Once cooled, add the cream cheese and bread crumbs and mix until it’s well combined
- Add ½ of the mixture to each portabello mushroom
- Set up the grill for 350-375
- Grill the stuffed portabello mushrooms directly over the heat for 15-20 minutes until the sides and stuffing are browned
- Remove from the grill and plate
- Slice into quarters and serve