I’m loving these Sausage Stuffed Portobello Mushrooms, with wild rice and a crispy breadcrumb topping, ready to eat in just 30 minutes!
A sausage stuffed portobello mushroom is versatile and perfect for a weeknight dinner! These guys are jazzed up with a packaged wild and brown rice mix and topped with crispy fried breadcrumbs.
Portobello mushrooms just call out to be stuffed full of delicious things, don’t you think? I love how versatile they can be; stuff them with meats and cheese and everything carb-y and fatty and wonderful; or stuff them with veggies and breadcrumbs, or creamy crab and shrimp, or, or, or…
It’s a perfectly simple dinner and the stuffing is a great place to use up leftover vegetables and proteins!
I love the texture here of the crumbly, sage-flavored sausage next to the wild and brown rice mix.
Couple that with the smooth texture of roasted mushroom, and a crunchy topping of breadcrumbs, and I’m pretty confident these bad boys will become a fixture in your meal planning rotation.
Feel free to play around with the rice mixture in these sausage stuffed portobello mushrooms!
Wild rice is one area of the kitchen I don’t mind going the packaged route; I have a soft spot for boxed and seasoned rice mixes. That can sometimes take up to 20 minutes of cooking before it’s ready, so I recommend starting your rice mix on the stove first thing, before you start any other part of the recipe. That way, it’s cooked and ready for the mushrooms once the sausage and breadcrumbs are prepared.
Make these sausage stuffed portobello mushrooms for dinner this week – and if you do, tag me on social media and let me know how they turned out!
- 6 portobello mushrooms
- 1 cup cooked packaged wild and brown rice mix
- 8 ounces sausage , casings removed
- 2 tablespoons minced shallot
- 1 garlic clove , minced
- 1/4 cup finely grated parmesan cheese
- 1 tablespoon butter
- 1/2 cup panko breadcrumbs
Preheat the oven to 450*F.
Cook the wild and brown rice mixture according to the instructions on the package.
Cook the sausage over medium heat, crumbling as it browns. Drain of any excess grease and set aside in a medium sized bowl.
Remove the stems from the portobelloa mushrooms and discard. Scrape away the gills into the bowl with the sausage.
Add the rice mix, shallot, garlic and parmesan to the bowl and stir to combine.
Fill each mushroom cap with 1-2 tablespoons of rice and sausage mixture, dividing evenly among the caps.
Place in the oven and bake for 15 minutes, or until mushrooms are soft and cooked all the way through.
While the mushrooms are cooking, melt the butter in a stainless steel pan over medium heat. Add the breadcrumbs and toast, stirring often, until browned and crispy. Remove from the heat and set aside.
When the mushrooms are cooked, spoon the breadcrumbs on top of each mushroom, dividing evenly.
10. Serve hot.
These mushrooms freeze great! If cooking to freeze, cook up through Step 7. Let the cooked mushrooms cool to room temperature, then wrap each mushroom tightly in aluminum foil and freeze. When ready to cook, defrost the mushrooms and bake 5-8 minutes in a hot oven to heat through. While mushrooms are heating, continue with Step 8 and toast the breadcrumbs. Top the hot, cooked mushrooms with the toasted breadcrumbs and serve.
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