Savory Italian sausage mixed with hot peppers, stuffed into a portobello mushroom, topped with breadcrumbs and cheese, with Burrata cheese, drizzled with olive oil, and baked in a basil tomato sauce.
Easily Dine in Your Favorite Take-Out
Impress your guests, and even yourself, with this amazing restaurant-quality main course that is completely satisfying. Evidently, we wanted to try something new. A favorite is the chicken parm; I like incorporating as many vegetables as possible.
So why not use a well-seasoned Italian chicken sausage instead of a long list of ingredients for the filling and stuff some portobello mushrooms? Voila! A dish was born.
You can always replace the red lentil pasta with regular. In addition, try the Plant-Based: Italian Sausage with Spicy Creamy Lentil Pasta. You can substitute plant-based sausage for traditional Italian sausage and pasta. However you have it, it's delicious!
Prepare a baking dish with crushed fire-roasted tomatoes and basil pesto combined. Make the sausage mixture by mixing the sweet Italian chicken sausage, jalapeno, onion, garlic, egg, panko breadcrumbs, and grated Italian cheese blend.
Then, stuff the portobello mushroom caps, top with more panko and cheese, and bake in the oven. While it bakes, you will make pasta. Then, pull the baking dish from the oven, add the burrata cheese, season with salt and pepper, drizzle on olive oil, and back again.
Finally, plate up the pasta, smother it with the tomato sauce and cheese, and top with the stuffed portobello mushroom.
See the sausage stuffed portobello mushroom recipe card for quantities.
Make sure to combine all ingredients well to ensure the flavor will be well distributed.
Divide the filling evenly in each portobello. The sizes may vary, but use a scale to portion the filling.
Don't just sprinkle on the topping, but back it in with the palm of your hand.
Add oil/fart to the breadcrumbs allows it to fry in the heat to give a nice golden brown color.
Always season every aspect of the dish, even the burrata, so that every bite is flavorful.
The oven-cooked tomato sauce reduces the acidic taste.
Busy Folks - Become a better home cook with cooking tips to help you cook more efficiently on Cook's Notebook tab. Some related detailed steps can be found there.
To complete the meal, try a garden salad of mixed greens, Campari tomatoes, and cucumbers with extra-virgin olive oil, a splash of lemon, and balsamic vinegar.
- Crushed Fire-Roasted Tomatoes - Use your favorite pasta sauce.
- Basil Pesto - Use regular fresh basil leaves. However, I suggest using pasta sauce instead of crushed tomatoes for a good flavor.
- Italian Chicken Sausage - Try pork or beef Italian sausage. In addition, you can try spicy Italian sausage. Just omit the jalapenos in the recipe.
- Jalapeno - Replace with red pepper flakes to your desired heat level.
- Gluten-Free - Use gluten-free breadcrumbs and gluten-free pasta or zucchini noodles.
- Burrata Cheese - Try a thick slice of fresh mozzarella to replace each burrata half in the recipe.
- Spaghetti - Use penne, farfelle, fusilli or ziti.
Change Heat Level - Modify the sausage stuffed portobello mushroom recipe's heat level to your liking, and learn more about the Scoville Scale and Chili Pairings.
- Bell Peppers - Stuff bell peppers instead of portobello mushrooms for baked stuffed peppers.
- Creamy Sausage Filling - Mix the sausage filling with a shredded Italian cheese blend.
- Oven - Used to bake the recipe.
- 8x8 Baking Dish - Used it to bake the tomato sauce, stuffed portobello mushrooms, and burrata cheese. To develop this recipe, I used the Pyrex Glass Baking Dish. I've trusted Pyrex for years, and I love that this set came with the common two baking dish sizes and came with lids.
- If you do not have a baking dish, you can place it in a saute pan that can go in the oven. However, I do not recommend using a cast iron or a large skillet. Never cooking acidic food in a cast iron pan is highly recommended.
- And a large skillet will be too wide unless you are doubling this recipe. For easy cleanup, you can place parchment paper on the bottom of the baking dish. However, I did not do this when developing this recipe.
- Mixing Bowl - To make and combine the Italian Sausage filling.
- Pasta Pot - Used it to cook and drain the pasta. I developed this recipe using the AVACRAFT Stainless Steel Saucepan with Glass Strainer Lid. The lid has a convenient strainer with two sizes, and it's just the right size to cook pasta for two. It's also a multifunctional saucepan so that you can cook in it.
- I've also used it for potatoes to make mashed potatoes. Just drain, add the seasonings, and mash. The same for the pasta; I could drain it and then add the olive oil and seasonings.
Kitchen Must Haves - Find other tools I use here.
- Refrigerator - To store them in the fridge, you can place them in shallow 2-inch containers to cool down quickly. Then, store it in an airtight container. The meal will last up to four days.
- Freezer - First, follow the refrigeration process mentioned above. Then, you can place it in the freezer in a labeled, airtight container, even portioned for meal prep.
Best Way to Check - Use a meat thermometer to check the internal temperature. Chicken should be cooked to 165 degrees Fahrenheit.
Frequently Asked Questions
Brush any dirt off the mushroom's cap. Then, twist off the thick stem. And finally, scoop out the dark brown gills using a spoon.
They should feel dry, not slimy. And have no fishy smell.
Some would describe Burrata as an Italian cheese that looks like a fresh mozzarella ball on the outside and shredded cottage cheese on the inside.
That is because the inside of this cow milk cheese is made with fresh curd that is cooked less than its casing. It's then stretched, cooled, shredded by hand, then mixed with cream.
The mozzarella casing is then worked on by being stretched in hot water, removed, and stretched again; it's stuffed with the filling, sealed in a ball-shaped pouch, and closed.
Commonly, the grated Italian cheese blend consists of Parmigiano-Reggiano and Pecorino Romano.
Usually, basil pesto is made with fresh basil leaves, pinenuts, olive oil, garlic, and grated parmesan cheese.
Looking for other Mediterranean recipes like this? Try these:
Looking for other Mediterranean recipes like this? Try these:
Italian Chicken Sausage Stuffed Portobello Mushrooms with Burrata & Sauce
- 1 ½ cups crushed fire-roasted tomatoes sauce
- 2 tablespoon basil pesto
- 2 links sweet Italian chicken sausage casing removed
- ½ jalapeno pepper small diced
- ¼ medium onion small diced
- 2 garlic cloves chopped
- 1 large egg
- 4 tablespoons panko bread crumbs
- 2 tablespoon grated Italian cheese blend
- 2 large Portobello mushrooms stem and gills removed
- 4 ounces of burrata cheese ball
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 4 ounces of dry spaghetti
- Basil leaves for garnish
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Set the Oven: Preheat the oven to 350 degrees Fahrenheit.
- Prepare the Baking Dish: Add the crushed tomatoes and pesto to an 8x8 baking dish and combine well.
- Prepare Chicken Sausage Stuffing: Add the Italian sausage, jalapeno, onion, garlic cloves, and egg in a medium mixing bowl. Divide the Italian cheese blend and panko bread crumbs. Then mix in one portion of the Italian cheese blend and panko bread crumbs in the bowl.
- Prepare Stuffed Mushrooms: Divide the chicken mixture and stuff each portobello mushroom. Then sprinkle and pack the top of each stuffed mushroom with the rest of the bread crumbs and Italian cheese blend.
- Baked the Stuffed Mushrooms: Place the stuffed portobello mushrooms in the baking dish, then put in the oven for 20 to 25 minutes or until the internal temperature reaches 165 degrees Fahrenheit. Begin cooking the pasta.
- Cook the Pasta: Bring a pasta pot with salted water to boil and cook the spaghetti as instructed on the package to "al dente." I suggest cooking it one minute under since you will not cool it down with cold water. Drain, add a splash of olive oil, and toss, then set aside.
- Add the Burrata: Once the portobello is cooked, remove it from the oven. Then cut the burrata in half, add to the sauce with the cut side up, lightly drizzle with olive oil, and season the cheese with salt and black pepper.
- Finish: Bake for 8 minutes. Then remove it from the oven and let it rest for 5 minutes before serving.
- Serve: Plate up the pasta. Then, with a large spoon, top one side of the spaghetti with a piece of the burrata cheese, then spoon on the sauce. Finally, top with the stuffed portabello mushroom and garnish with fresh basil leaves.
- Cook chicken to a minimum temperature of 165 °F (74 °C).
- Do not use the same utensils on cooked food that previously touched raw meat to prevent foodborne illness from contaminated uncooked meats.
- Wash hands after touching raw meat to prevent cross-contamination.
- Don't leave food at room temperature for extended periods; this can breed bacteria.
- Never leave cooking food unattended to prevent burns and fires.
- Use oils with a high smoke point to avoid harmful compounds.
- Always have good ventilation when using a gas stove to prevent carbon monoxide poisoning.
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