Seriously Stuffed Mushrooms

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My husband and I created this recipe for the Ready-Set-Cook Contest - Winter 2005. We think you will enjoy this with a fresh tossed salad and a nice glass of wine!

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Ingredients [?]

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  • add   1 teaspoon basil
  • add   parmesan cheese
  • add   1/2 teaspoon pepper
  • add   2 pinches dried oregano
  • add   2 large portabello mushrooms
  • add   1 link Italian sausage
  • add   1/4 cup breadcrumbs
  • add   1 clove garlic
  • add   2 tablespoons olive oil
  • add   1/4 cup chopped onions
  • add   1/4 cup white wine
  • add   1/2 teaspoon salt
  • add   1/4 cup fresh finely chopped spinach
  • add   1 tablespoon grated parmesan cheese
  • add   6 ounces boneless chicken breasts
  • add   1 (8 ounce) can tomato sauce


  1. In a large skillet, heat olive oil and add chicken, sausage, onions and garlic
  2. Saute until chicken and sausage are almost done
  3. Add white wine and finish cooking until chicken and sausage are done, about 5 minutes
  4. Remove chicken and chop finely
  5. Place chicken in a mixing bowl
  6. Drain sausage mixture onto paper towels
  7. Chop sausage mixture and place into bowl with chicken
  8. Add bread crumbs, spinach, Parmesan cheese, basil, salt and pepper; mix well
  9. Prepare portabellos by rinsing in cool water and blotting dry with a clean towel
  10. Remove stems from portabellos
  11. Spray a baking sheet with non-stick spray and heat oven to 350°FGenerously stuff mushrooms with chicken mixture
  12. Place mushrooms on prepared baking sheet and bake for 5 minutes
  13. Remove from oven and pour tomato sauce over mushrooms
  14. Sprinkle the top of each mushroom with a pinch of oregano
  15. Return to oven and bake for 10 more minutes
  16. Remove from oven and garnish with additional Parmesan cheese