Sausage Stuffed Mushrooms with Gorgonzola

A close up of a portobello msuhroom stuffed with sausage and gorgonzola on a blue and white plate.

5 from 2 votes

Use the camera icon to toggle the step by step photos on and off. The most delicious Sausage Stuffed Mushrooms made with Italian sausage and creamy gorgonzola cheese. If you're looking for a crowd-pleasing appetiser or simple comfort food, then these are for you!

Prep Time20

Cook Time20

Total Time40

Course: Main Course

Cuisine: Italian

Servings: servings

Author: Emily Wyper

Ingredients

4 large portobello mushrooms
10.5 oz (300g) Italian sausages (3-4 sausages)
1 red onion finely chopped
2 cloves garlic finely chopped
2 tablespoons (20g) fresh parsley chopped, plus extra for garnish (20g)
1/4 cup (30g) Parmigiano Reggiano freshly grated (30g)
1/4 cup (55g) gorgonzola cubed, plus a little extra for garnish (55g)
2-3 tablespoons olive oil
salt and pepper to season

Instructions

Preheat the oven to 350℉/180°C fan or 400℉/200℃ conventional.
Sauté the onion in a medium-sized pan until soft and translucent. Add the sausage (removed from their casings) and add the garlic. Fry for a couple of minutes until browned.
If there's a lot of excess fat, then spoon some out of the pan so it's not too wet. A
Add the sausage mixture to a bowl and leave to cool for 5 minutes. Add the gorgonzola, Parmigiano, 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.

Notes

Prep ahead: You can prep these ahead of time (up to 1 day in advance) and store them in the fridge until you are ready to bake them.
Leftovers: Leftovers can be eaten cold or reheated in the oven for a couple of minutes until piping hot all the way through.
Freezing: You can freeze unbaked sausage-stuffed mushrooms wrapped tightly in plastic wrap and foil and stored in suitable containers or bags.
Bake from frozen: Bake in a 350F/180C oven for around 40 minutes or until cooked through.
Using spicy sausages: You can also use hot Italian sausage if you prefer but I recommend changing the cheese from gorgonzola to something milder such as mozzarella or fontina.

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