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Spicy Sausage Stuffed Mushrooms


  • 6 Portobello mushrooms, caps, gills removed with a spoon
  • 1/2 lb Spicy Italian sausage from R Heritage Farm
  • 1/2 lb Sweet Italian sausage from R Heritage Farm
  • 2 Tbsp lard (from R Heritage Farm) or olive oil, plus more for cooking
  • 1/2 C. Parmesan cheese, shredded
  • ¼ C. Italian- seasoned bread crumbs
  • 1 egg, lightly beaten
  • Coarse salt and freshly ground pepper, for seasoning 

Preheat the oven to 400 degrees. 

In a large saute pan cook the sausage - breaking it up into smaller pieces as you cook it. 

Drain off the fat and transfer the cooked meat to a bowl and cool for 10 minutes. Then add the bread crumbs, half of the Parmesan cheese, and egg to the cooked sausage mixture. 

Lightly brush the Portobelllo's with olive oil and sprinkle with salt and pepper. Space them out evenly on a sheet pan. Top each with even amounts of the sausage stuffing. Bake for 15 to 20 minutes or until the mushrooms are soft. 

Remove from the oven and sprinkle the remaining Parmesan on top. Place the tray back under the broiler for 2 to 3 minutes until the cheese is golden brown and bubbly.

This entry is related to the following products. Click on any of them for more information.
Mushrooms, Pork, Sausage, Italian Sausage,