Easter Dinner: Stuffed Portobello Caps

I’ve made it a personal goal to find a way for Nick to fall in love with mushrooms. Or at least enjoy them. So why not add a lot of yummy ingredients as a filling, like sausage, scallions, and mascarpone cheese? This recipe serves eight as an appetizer or four as a main course.

Stuffed Portobello Caps

  • 4 portobello cabs
  • 3/4 pound sweet Italian sausage, removed from casings
  • 1 bunch scallions, finely chopped and divided
  • 4 cloves garlic, grated
  • 3/4 cup Panko breadcrumbs
  • 3 wedges of Laughing Cow cheese
  • 5 tbsp EVOO, divided
  • 3 tbsp cooking sherry
  • salt and pepper, to taste

Preheat the oven to 325 degrees.

Combine 3 tbsp of the oil and the sherry in a large bowl and marinate the portobello caps in the liquid.

Heat the remaining oil in a skillet and cook the sausage meat until it is browned and become crumbly. Add in half of the scallions and all of the garlic, stir until fragrant – about 1-2 minutes.

Stir in the breadcrumbs and then the cheese until the mixture becomes creamy. Add salt and pepper as needed. Remove the skillet from the heat and allow it to cool slightly.

Place the mushroom caps in a baking dish and fill with the sausage mixture. Bake until the stuffing is browned, roughly 45-50 minutes. Garnish the dish with the remaining scallions and serve hot.

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