Stuffed Portobello Mushrooms

I love a good meal or appetizer that is simple yet sophisticated (and of course, delicious).  These stuffed portobello mushrooms are just that. They are bursting with flavors; warm balsamic, garlic, fresh tomatoes, and a hint of spice.


Stuffed Portobello Mushrooms

Stuffed Portobello Mushrooms

5.0 rating
1 reviews

Stuffed Portobello Mushrooms

Yield 2
Prep Time 10 min
Cook Time 20 min
Total Time 30 minutes

Author: Lexi


  • 6 medium-sized portobello mushrooms
  • 1/4 cup balsamic
  • 2 tbsp extra-virgin olive oil
  • 3 chicken sausage, casing removed and diced (I used organic spicy chicken sausage)
  • 2 garlic cloves, crushed
  • 1 tbsp extra-virgin olive oil
  • 1 onion, finely diced
  • 2 cups fresh spinach
  • Saved mushroom stems
  • 1 cup grape tomatoes
  • 1/4 cup fresh basil
  • Himalayan sea salt & freshly ground pepper to taste


  • 1. Preheat oven to 350
  • 2. Wipe clean and remove the stem (save it for later)
  • 3. In a small bowl, whisk together the extra virgin olive oil and balsamic vinegar
  • 4. Pour the mixture into a large ziplock bag and add the 6 mushrooms
  • 5. Seal the bag, allow the marinade to cover the mushrooms, and refrigerate for up to 30 minutes
  • 6. Remove the mushrooms and place them on a baking sheet; bake for 15 minutes
  • 7. While cooking, heat oil (1 tbsp) and garlic, add in chopped mushroom stems and onion and let cook for 5 minutes, mixing often
  • 8. Add in sausage, spinach, and roasted tomato; let cook for an additional 5 minutes
  • 9. After the mushrooms have cooked, remove them from the oven (if there is any liquid, gently pour off)
  • 10. Spoon in the filling into each mushroom cap and serve

  • Nutrition

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    Paleo Stuffed Portobello Mushrooms

    Paleo Stuffed Portobello MushroomsWhat’s your favorite simple yet sophisticated meal?

    February 23, 2014

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    Join The Discussion

    7 Responses

    1. The recipe says it serves 6, and the instructions say to use 6 portobellas, but the actual list of ingredients only says to use 4 mushrooms. I’m just curious – is the rest of the ingredient list enough for 6 mushrooms, or is it only portioned for 4 mushrooms? Thank you!

    2. I know I’ve come to this a few years later but when did the tomatoes become roasted? I don’t see that step.

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    Author: Lexi



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