Italian Chicken Sausage Stuffed Portabellas

Italian Chicken Sausage Stuffed Portabellas

al fresco all natural 0

"Meaty portabella mushrooms packed with Italian chicken sausage, cream cheese and Parmesan make a tasty appetizer or light entree for lunch or dinner."

Ingredients 25 m {{adjustedServings}} servings 254 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 254 kcal
  • 13%
  • Fat:
  • 18.2 g
  • 28%
  • Carbs:
  • 8.2g
  • 3%
  • Protein:
  • 13.9 g
  • 28%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 460 mg
  • 18%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Preheat oven to 375 degrees F.
  2. Over medium-high heat, in a heavy, medium nonstick skillet, heat 1 tsp oil. Add chopped sausage and saute until sausage is heated through, 2 to 3 minutes. Remove from heat and stir in cream cheese and 1/4 tsp pepper; mix well.
  3. Brush both sides of mushrooms lightly with remaining olive oil. Place mushroom caps, cavity side up, on baking sheet sprayed with non-stick cooking spray. Fill each cavity with sausage mixture. Lightly sprinkle each with Parmesan.
  4. Bake mushrooms in preheated oven for 7 to 8 minutes or until hot throughout. Sprinkle each with minced chives for garnish.
Tips & Tricks
Spinach Stuffed Chicken Breasts

Bacon-wrapped chicken breasts are stuffed with spinach and feta cheese.

How to Make Stuffed Mushrooms

Enjoy baked mushroom caps stuffed with a delicious vegetarian filling.


  • Mushrooms may also be served as a light supper or luncheon entree.
  • Serve two sausage stuffed mushrooms per person.
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Reviews 54

  1. 61 Ratings


Mixed reviews in this house. Unlike Hubs, who called this "gushy mush," I kind of liked it and prefer to simply call it "creamy." While I liked this, I do still have criticisms of my own - with no seasoning I could see where this would be just flat tasting "gush." To circumvent that I used Italian sausage and added freshly ground pepper, sauteed garlic, shallots (onion would have been fine too) fresh parsley and chopped, roasted red pepper. These additions lent color, flavor and texture and easily elevated this to 4-stars. In keeping with our individual and opposite assessments, I ate twice as much of these as Hubs, mostly when he wasn't looking.


Delicious! Be sure not to put too much sausage mixture on the mushrooms because it becomes too rich. I just sprayed the portabella caps with pan spray instead of brushing with olive oil. Turned out great!


This was great! I used baby portabellas, half the cream cheese, added some peppers and did it all on the range. We ate this in tortillas (because I had some that needed to be used up), but it's also great by itself.