Sausage-stuffed portobello mushrooms
Serves: 8
Prep time: 25 minsTotal time: 
Recipe photograph by Stuart West
Sausage-stuffed portobello mushrooms
Family favourite sausage, sage and onion stuffing puts in an appearance, stuffed into baked mushrooms and topped with Parmesan
Serves: 8
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
206Kcal
Fat
11gr
Saturates
4gr
Carbs
16gr
Sugars
2gr
Fibre
2gr
Protein
10gr
Salt
1.3gr
Mimi Harrison
Mimi Harrison heads up Beat the Budget, a recipe platform specialising in healthy, inexpensive meals and meal plans
See more of Mimi Harrison’s recipes
Mimi Harrison
Mimi Harrison heads up Beat the Budget, a recipe platform specialising in healthy, inexpensive meals and meal plans
See more of Mimi Harrison’s recipes
Ingredients
- 2 x 300g packs mini portobello mushrooms
- olive oil cooking spray
- 1 x 170g pack sage and onion stuffing mix
- 1 tbsp rapeseed oil
- 250g pork sausagemeat (or sausages, skinned)
- a sprinkle of panko or other dried breadcrumbs
- 40g Parmesan, grated
Step by step
Get ahead
Prep to the end of step 5 the day before, cover and chill. Add an extra 5-10 minutes’ oven time from chilled.
- Preheat the oven to 200°C, fan 180°C, gas 6.
- Place the mushrooms stalk-side down on a baking tray and spritz with cooking spray. This allows the moisture to evaporate rather than pooling within the mushrooms. Roast for 15 minutes.
- Meanwhile, combine the stuffing mix with water following pack instructions and leave to stand.
- Add the rapeseed oil to a non-stick frying pan on a high heat. Once hot, brown the sausagemeat for around 8-10 minutes, breaking it up into small pieces as it cooks. Season with black pepper and combine with the prepared stuffing mix.
- Turn the mushrooms so the stalks are facing upwards and season. Remove any excess moisture around the mushrooms with kitchen paper and add a heaped spoonful of the sausage stuffing mixture to each mushroom. Top with a light layer of panko breadcrumbs, then scatter over the Parmesan. See above if prepping ahead.
- Mist with a little cooking spray and return to the oven for a further 20-25 minutes or until the topping is golden.
