These Grain Free and Gluten Free, Sausage Stuffed Portobello Mushrooms, make a hearty dish packed with bold Italian flavors. It’s simple enough for a weeknight, yet impressive enough for company!

When I first tried making stuffed mushrooms without wheat, I was surprised to discover that not only didn’t miss the breadcrumbs; I actually preferred the stuffing without them. Often breadcrumb stuffing can have a soggy dense texture that is really unappealing. This stuffing is packed with veggies and is lighter on the palate.

For this recipe I used six portobello mushroom caps that were about 4 & 1/2 ” wide. Their stems had been hacked off, so I also picked up an 8 oz package of “baby bellas” to add to the stuffing. If your portobellos have their stems, you could chop the stems finely, and use them in the stuffing instead.

I used sweet Italian pork sausage, but you could use turkey or chicken sausage if you prefer. Remove the casings and brown it in a large deep frying pan, over medium heat. Use a spatula to break up the sausage into small pieces as it browns. I got this sausage from Whole Foods, and while I love the clean ingredient list, it’s a bit mild in flavor. I like to add ground fennel because it makes the sausage taste more… sausagey. I also add the dried oregano and red pepper flakes at this time.

While the sausage is browning, finely chop one red bell pepper and add it to the sausage. Stir for about two minutes.

Next add chopped onion and chopped baby bella mushrooms to the mixture. Sauté over medium heat for about four minutes until the onions begin to soften and turn translucent, and the mushrooms loose most of their liquid.

Add minced garlic and sauté for about a minute, until it becomes fragrant. Add salt and pepper to taste, keeping in mind that if you are using parmesan, it will also add salt.

Transfer the sausage mixture to a large mixing bowl to cool, (unless you want a sausage omelet, you will want to get the temperature down a bit before adding the eggs.)

Meanwhile, clean the portobellos with a damp paper towel, by wiping off any visible soil. Use a spoon to scrape out the gills and remove any remaining stems.

Brush the tops of the caps with olive oil.

Flip the caps onto their backs. They are ready to fill!

Add the chopped parsley, basil, and eggs to the sausage mixture.

If you eat dairy, you can add grated Parmesan or Pecorino Romano cheese at this time. I love this raw Italian Parmesan from Whole Foods! Just omit cheese if you are dairy free.

Stir the stuffing mixture well, and evenly divide it among the mushroom caps. Then pack it down into the caps.

Place the caps on a parchment lined baking sheet and bake in a 400 degree oven for 15 minutes, or until the the portobellas soften and the stuffing is heated through, and beginning to brown.

Serve along with a green salad, and you have dinner!



