Savory Sausage Stuffed Portobella Mushrooms

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Earthy and unique, stuffed 'shrooms may be served as an appetizer, side dish or main attraction.


  • 12 ounces Organic Prairie Pork Breakfast Sausage
  • 12 cup Organic Valley Lowfat Cottage Cheese, mashed
  • 1 cup Organic Valley Italian Shredded Cheese Blend, divided
  • 3 tablespoons sun-dried tomatoes, rehydrated
  • 12 teaspoon dried basil
  • 2 fresh garlic cloves, minced
  • 14 cup thinly sliced, divided green onions
  • 16 portobella mushroom caps (about 3-4 inches in diameter)
  • 1 teaspoon extra virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 1 pinch paprika (for garnish)


Preheat oven to 350 F. In a large skillet, cook sausage over medium-high heat, stirring frequently until thoroughly cooked and no longer pink; drain well.

In a large mixing bowl, combine browned sausage, mashed cottage cheese, 1/2 cup shredded cheese blend, rehydrated tomatoes, basil, fresh garlic and green onions. Mix well.

Brush the smooth side of the washed mushroom caps with extra virgin olive oil & place on a baking sheet. Spread each with approximately 2 tablespoons sausage-cheese mixture; drizzle 1/2 teaspoon balsamic vinegar over mixture. Top each with 1/2 tablespoon shredded cheese blend. Bake 10-15 minutes or until cheese is lightly browned.

Transfer mushrooms to paper towels to drain for 2 minutes. Sprinkle lightly with paprika before serving.

Serving Suggestions

Garnish with fresh basil leaves, if desired.

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