Sausage Stuffed Portobello Mushroom Recipe | Premio Foods

Portabella Premio

30 Minutes or Less Gluten-Free Low Carb


1 pound Premio Premio’s Sweet Italian Sausage grilled and crumbled,
4 large Portabella mushrooms
1/2 large onion, chopped
2 jalapeño peppers, chopped
2 tablespoons grated parmesan cheese
1 cup sharp cheese, shredded
2 garlic cloves, pressed
1/2 cup white wine

  • Always cook pork sausage to a minimum internal temperature of 160° F using a meat thermometer.
  • Always cook chicken sausage to a minimum internal temperature of 165° F using a meat thermometer.
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How to make Portabella Premio:

1. Mix Premio Sausage, onion, peppers, parmesan cheese, sharp cheese, garlic cloves and white wine together; set aside and begin to remove the insides of each mushroom. Chop the insides of the mushrooms and mix in with the sausage mixture.

2. Divide sausage mixture evenly between each mushroom and stuff each. Place mushrooms on grill and grill on hot for approximately 5-6 minutes. Close lid for 3-4 minutes to melt cheese. Let sit for 5 minutes; serve and enjoy.



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