Sausage and Cheese Portobellos

Love lasagna but looking to cut back on the pasta? Then you need to try these sausage and cheese-stuffed Portobello mushrooms with Johnsonville Mild Italian Sausage Meat. Each one is like a little lasagna-topped delight!


Prep Time


Cook Time


What You Need

1.5 cups
jarred tomato-based pasta sauce
6 cups
packed baby spinach
8 medium
portobello mushrooms, stemmed
2 tbsp
olive oil
3/4 cup
ricotta cheese

1/4 cup
freshly grated Parmesan cheese
  • Break sausage meat apart. Cook in skillet over medium heat until thoroughly browned, about 8 minutes. Rain fat from pan. Add pasta sauce and speech; cover and cook until spinach is wilted, about 2 minutes. Uncover and simmer 2 minutes longer until thick and bubbly.
  • Meanwhile, lightly oil a baking sheet and place mushroom caps cut side up.
  • Brush the caps lightly with olive oil and then spoon the sausage mixture in. Top each with a dollop of ricotta cheese and sprinkle with Parmesan.
  • Bake in the oven at 375F (190C) for 22-25 minutes or until the mushrooms are tender and tops are golden.
  • Serving Suggestion: Sprinkle with fresh parsley or basil if desired. Serve alongside tossed green salad and crusty bread.
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