Sausage Stuffed Mushrooms with Gorgonzola
The most delicious Sausage Stuffed Mushrooms made with Italian sausage and creamy gorgonzola cheese. If you're looking for a crowd-pleasing appetizer or simple comfort food then these are for you!
Servings: 4 servings
- 4 large portobello mushrooms
- 4 Italian sausages (10.5 oz/300g)
- 1 red onion finely chopped
- 2 cloves garlic finely chopped
- 2 tbsp fresh parsley chopped, plus extra for garnish (20g)
- 1/4 cup parmesan freshly grated (30g)
- 1/4 cup gorgonzola cubed, plus a little extra for garnish (55g)
- 2 tbsp olive oil
- salt and pepper to season
Preheat the oven to 350F/180°C.
Saute the onion until soft and translucent in a medium sized pan.
Add the sausage (removed from their casings) and chopped garlic and fry until browned (about 2 mins). If there's a lot of excess fat then spoon some out of the pan so it's not too wet. Add the sausage mixture to a bowl and leave to cool slightly.
Next add the gorgonzola, parmesan, parsley, and pepper to the bowl and mix to combine with the sausage mixture.
Rub the portobello mushrooms in a little oil and sprinkle them with salt.
Stuff the mushrooms (stalks removed) with the sausage mixture, place on a baking tray and bake in the oven for 15-20 minutes. Serve with extra parsley and gorgonzola if desired.
- Italian sausages are normally quite salty so no additional salt was need in the filling although you may need to use it according to what sausages you use.
- If the mushrooms have any dirt on them wipe it off with a lightly dampened kitchen towel or cloth. Never wash mushrooms or get them too wet as they'll absorb all of the moisture.
- You can prep these ahead of time and store them in the fridge.
- Leftovers can be eaten cold or reheated in the oven for a couple of minutes until piping hot all the way through.
- If you're not a fan of gorgonzola feel free to use any good melting cheese such as mozzarella, fontina or gruyere.
- You can also use hot Italian sausage if you prefer but I recommend changing the cheese from gorgonzola to one mentioned above.
- You can absolutely swap the portobello mushrooms for button or crimini (chestnut) mushrooms which are smaller and are perfect as a party appetizer.
- The mushrooms can be frozen (unbaked) and baked from frozen for around 40 minutes or until cooked all the way through.
Calories: 531kcal | Carbohydrates: 8g | Protein: 22g | Fat: 46g | Saturated Fat: 16g | Cholesterol: 95mg | Sodium: 1028mg | Potassium: 658mg | Fiber: 2g | Sugar: 3g | Vitamin A: 271IU | Vitamin C: 7mg | Calcium: 146mg | Iron: 2mg