Stuffed Mushrooms

I recently wanted to branch out on my choices of food and set out to find something unique.   I wanted to keep it fairly healthy so played with some different recipes til I found this combination that I liked.    This is another recipe that is extremely versatile depending on your taste.


Stuffed Portobello Mushrooms

4 large Portobello mushrooms
1 lb Italian chicken sausage
1/2 tsp garlic powder
8 oz cream cheese, softened
1/2 cup Parmesan cheese, divided
parsley, salt and pepper to taste

Cut the stem out of the mushroom and scrape the gills into a fry pan.  Add the sausage, and garlic powder.  Saute up until done, set aside to let cool.  If your meat has excess grease you will want to drain it off.

Mix your cream cheese, and 1/4 cup of the Parmesan, parsley and salt and pepper (pay attention not to over salt as your cheese will provide a level of saltiness)

mix cooled meat and cheese mixture together, stuff mushrooms and add the remaining 1/4 cup Parmesan cheese among all 4 mushrooms.

Bake in a 350 oven for 30-40 minutes until heated through and when mushroom is desired tenderness.  I like mine a little meaty.

(for the chicken sausage you can change it up with pork sausage or hamburger, you can also add in extra things like onions or peppers)


This was a very yummy dish that I was told needs to go on my menu quite often.

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