Stuffed Balsamic Portobello Mushrooms

by Kate on March 20, 2014

Stuffed Balsamic Portobello Mushrooms -

What you’re feasting your eyes on at this very moment is a combination of nearly all my favorite savory flavors in one outstanding meal! Meaty balsamic kissed portobello mushrooms filled with sausage, goat cheese, fragrant rosemary and more. These stuffed balsamic portobello mushrooms make a filling dinner or fill up large white mushrooms for an appetizer your guests are sure to inhale.

Mushrooms and sausage are natural partners, complementing each other so perfectly in pasta, a savory tart or even all on their own. They just go together. Add a few more flavors and these two ingredients really come to life. Your mouth won’t know what hit it and you won’t be able to stop eating. Β The mushrooms are coated with olive oil and balsamic vinegar. Once baked that balsamic flavor really shines through.

Stuffed Balsamic Portobello Mushrooms -

These stuffed mushrooms were part of this month’s Improv Challenge where we were given the ingredients sausage and mushrooms. This combination made a beautiful lunch and I hope you enjoy them as much as we did!



One Year Ago: Cinnamon Toasted Coconut Brigadeiros

Two Years Ago: The Best Of Spring

Three Years Ago: Gingersnap Fruit Crisp


Stuffed Balsamic Portobello Mushrooms

45 minutes

Yield: 6 servings

Stuffed Balsamic Portobello Mushrooms

Meaty balsamic kissed portobello mushrooms filled with sausage, goat cheese, fragrant rosemary and more!


  • 6 large portobello mushrooms
  • 2 tablespoon olive oil
  • 5 tablespoons balsamic vinegar
  • 4 links sweet Italian sausage, casing removed
  • 1 clove garlic, finely minced
  • 2 teaspoons fresh rosemary, finely minced
  • 1/4 cup milk
  • 6 ounces goat cheese
  • 1/4 cup grated parmesan cheese
  • 1/4 teaspoon black pepper


  1. Preheat oven 350 degrees. Lightly spray a baking sheet with nonstick cooking spray or line with parchment paper. Set aside.
  2. In a large bowl, gently toss together mushrooms, olive oil and balsamic vinegar. Set aside as oven preheats.
  3. Bake mushrooms in preheated oven for 20 minutes, turning halfway through baking time.
  4. While mushrooms bake, heat a large heavy-bottom skillet over medium-high heat. Add sausage and brown until cooked through, breaking it up into very small pieces as it cooks.
  5. Add garlic and rosemary, continue cooking about 2 minutes more. Add 2 tablespoons milk to pan and scrape browned bits from bottom of pan. Remove from heat.
  6. Stir in goat cheese, parmesan cheese and black pepper. If too thick, add remaining milk.
  7. Gently spoon sausage mixture into mushrooms. Return to oven and continue baking, about 10 minutes until filling is warmed through.

{ 6 comments… read them below or add one }

Deanna Segrave-Daly March 20, 2014 at 10:03 am

Wowzy – these look amazing! I want to try this with turkey kielbasa πŸ™‚


Brianne @ Cupcakes & Kale Chips March 20, 2014 at 11:55 am

I love everything about these Kate!! Some of my favorite savory ingredients. Pinned to my Dinner Inspiration board!


Heide M. March 20, 2014 at 12:24 pm

Sounds wonderful and healthy.


suzanne March 20, 2014 at 6:14 pm

I love portobello’s and they are so good stuffed. I really like the stuffing you use, they are such a great meat substitute.


ChristineM March 21, 2014 at 4:09 pm

I love sausage and mushrooms together in any form. These would be good on a grill too!


Melody March 22, 2014 at 11:38 pm

Oh! How delicious this looks! Yum!


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