Stuffed Portobello Mushrooms

February 10, 2021 Updated: February 10, 2021

These stuffed portobello “tartlets” are endlessly versatile, as roasted portobello caps are the perfect vessels for all sorts of toppings. I have stuffed them with creamy scrambled eggs for an elegant brunch, tomato sauce and mozzarella for a take on pizza, and ground veal and béchamel for an elegant first course.

In this recipe, I use ground sausage mixed with vegetables, topped with a layer of melted cheese. I use fontina cheese, as I love its distinct sharp flavor and how it melts, but Swiss, Munster, or even manchego work, too. Just make sure you use a semi-soft cheese, so it will melt beautifully.

Serves 4

  • 4 large portobellos, cleaned and stems removed
  • 6 tablespoons olive oil, divided
  • 1 small onion, finely diced (about 1/2 cup)
  • 1 stalk celery, finely diced
  • 2 cloves garlic, minced
  • 3/4 pound ground sausage meat, mild or hot
  • 1/2 cup grated Parmesan
  • 4 ounces fontina cheese, roughly shredded
  • Sea salt and freshly ground black pepper to taste

Preheat the oven to 350 degrees F.

Gently scrape out some of the gills of the portobello caps. Place them gills-up on a baking sheet, drizzle with a tablespoon of olive oil each, and season with salt and pepper. Roast for about 10 minutes, or until the mushrooms begin to soften.

In the meantime, in a medium sauté pan, heat 2 tablespoons of olive oil and sauté the onions and celery until translucent and soft. Add the garlic and sausage and continue cooking until the sausage is no longer pink and is cooked through. Remove from the heat and add the Parmesan. Stir well.

Divide the sausage mixture between the portobellos and top with the fontina cheese. Return to the oven to cook for about 10 more minutes, until the cheese has melted and the mushrooms and filling are hot.

Epoch Times Photo
Roast a second time to melt the cheese. (Victoria de la Maza)

Serve with a small green salad on the side.