Chicken Sausage Stuffed Portobello Mushrooms: Easy and Flavorful Dinner

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 for the most delicious chicken sausage stuffed portobello mushroom.

Table of Contents

Jump to:

• I'm Stuffed!
• What is Burrata?
• Cremini to Portobello? Yes
• The Magic of Pesto
• Ingredients with Steps
• Culinary Glossary
• Instructions
• Suggested Sides
• Substitutions
• Dairy Free
• Gluten-Free
• Vegetarian
• Convenience
• Variations
• Equipment
• Storage and Reheating
• Cooking tip
• Frequently Asked Questions
• Mediterranean Recipes
• Poultry Recipes
• 📖 Recipe
• Subscribe to my YouTube Channel.
• Have a Comment or Question?

I'm Stuffed!

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. 

The Ultimate Crowd-Pleaser

When it comes to comfort food, nothing hits the spot quite like Chicken Sausage Stuffed Portobello Mushrooms. This recipe brings together the rich, earthy flavor of portobello mushrooms with the savory goodness of chicken sausage, making for an easy and satisfying meal.

I’ve always loved recipes that feel indulgent but are still packed with wholesome ingredients, and this one hits that balance perfectly. The large portobello caps act as a natural bowl, filled with a blend of flavorful chicken sausage, aromatics, and just enough cheese to make everything irresistible.

Whether you’re serving these up as a main course or a hearty side, these stuffed mushrooms are sure to be a crowd-pleaser.

What is Burrata?

Burrata is one of those cheeses that feels like a hidden gem, even though it’s been around for ages. This deliciously creamy cheese originates from Puglia in Southern Italy, where it was first made in the early 1900s as a way to use up leftover mozzarella scraps.

It is essentially mozzarella’s more decadent cousin—it starts with a shell of fresh mozzarella, but the magic happens inside: the center is filled with a rich mixture of cream and mozzarella curds called stracciatella.

When you slice into it, the creamy interior spills out, making it perfect for drizzling over fresh salads, roasted veggies or simply enjoying with a crusty piece of bread.

Food Waste Reduction

Historically, burrata was created to reduce food waste and to preserve the freshness of the cheese by wrapping it in a protective layer of mozzarella. The name burrata comes from the Italian word “burro,” meaning butter, which gives a nod to its buttery, melt-in-your-mouth texture.

Today, burrata is beloved all over the world for its versatility and indulgent flavor, but it’s still a humble nod to its roots in Italy’s agricultural traditions.

Cremini to Portobello? Yes

Portobello mushrooms are like the heavyweight champions of the mushroom world. These hearty fungi have an earthy, rich flavor that makes them the perfect base for stuffing, grilling, or just enjoying on their own.

What’s cool about portobellos is how big they can get—sometimes up to 6 inches wide! That’s like having a built-in edible bowl, which is why they’re so great for recipes like this stuffed dish.

Their size, flavor, and meaty texture make them a great plant-based substitute for meat, and they’ve earned their spot as a staple in kitchens around the world.

The Magic of Pesto

Basil pesto is a vibrant, herb-packed sauce that originates from Genoa, in the Liguria region of Italy. Traditionally made by crushing fresh basil leaves with garlic, pine nuts, Parmesan cheese, and olive oil, this green sauce has been a staple in Italian kitchens for centuries.

Its name, "pesto," comes from the Italian word "pestare," which means "to crush" or "pound," referring to the original method of making it with a mortar and pestle. What I love most about basil pesto is its versatility.

You can toss it with pasta, spread it over pizza, or even use it as a seasoning in spaghetti sauce—just like I did! Pesto brings a fresh, nutty, and slightly cheesy flavor to whatever it touches. Don’t be afraid to get creative—add it to your roasted veggies, drizzle it over grilled meats, or even mix it into soups.

Trust me, once you start experimenting with pesto, you’ll be finding new ways to enjoy it every day! Try my Spicy Basil Pesto Sauce recipe.

More Delicious Recipes

• Jalapeño Pesto and Argentinian Shrimp Pasta (Argentinean shrimp taste like lobster!)
• Loaded Lemon Pepper Chicken Pasta
• Loaded Cheesy Ground Turkey Red Lentil Pasta (Creamy!)
• Plant-Based: Italian Sausage with Spicy Creamy Lentil Pasta
• Healthy Spicy Ground Turkey Stuffed Peppers with Salad (Fave! In my repertoire.)
• Easy Spicy Calabrian Italian Chicken Sausage Bolognese
• Easy Spicy Italian Chicken Sausage Soup with Farro (So good!)

Ingredients with Steps

For this sausage and mushroom recipe, 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.

Culinary Glossary

This section provides concise definitions of key ingredients and techniques to enhance understanding and improve cooking skills related to this recipe. Check out the live Culinary Glossary here.

Ingredients

• Portobello Mushrooms - Large, meaty mushrooms with an earthy flavor. They are mature cremini mushrooms and can grow up to 6 inches wide, making them ideal for stuffing and grilling.
• Chicken Sausage - Ground chicken seasoned with Italian herbs and spices, used as a leaner alternative to traditional pork sausage. It’s flavorful and adds a savory element to the stuffing.
• Panko Breadcrumbs - Light, airy Japanese-style breadcrumbs that add a crunchy texture to the dish. Panko is coarser than traditional breadcrumbs, giving the stuffed mushrooms a satisfying bite.
• Burrata - A fresh Italian cheese made from a shell of mozzarella filled with a creamy mixture of cream and mozzarella curds called stracciatella. It has a soft, buttery texture.
• Grated Italian Cheese Blend - A mix of traditional Italian cheeses like Parmesan, Romano, and Asiago, giving the dish a rich, umami depth. The cheeses are typically aged, which enhances their sharpness and meltability.
• Italian Seasoning - A blend of dried herbs like basil, oregano, thyme, and rosemary, typically used in Italian cuisine. If you don't have this, use the mixture or one of the above.
• Basil Pesto - A classic Italian sauce made by blending fresh basil leaves with olive oil, pine nuts, garlic, Parmesan cheese, and salt. Known for its bright, herbaceous flavor, basil pesto is often used to enhance pastas, sandwiches, and grilled vegetables with its rich, nutty taste.

Techniques

• Aromatics - Ingredients like garlic, onion, and herbs that form the base of flavor in a dish. In this recipe, aromatics are used to enhance the stuffing and complement the mushrooms’ earthy taste.

See the sausage stuffed portobello mushroom recipe card for quantities.

Have you tried the Spicy Pesto Chicken Pasta with Fresh Spicy Pesto Basil yet?

Instructions

Suggested Sides

To complete this easy mushroom dinner, try a garden salad of mixed greens, Campari tomatoes, and cucumbers with extra-virgin olive oil, a splash of lemon, and balsamic vinegar.

Substitutions

Dairy Free

• Burrata Cheese - This wasn't easy to find. But I suggest using a plant-based mozzarella like Miyoko's Creamy Plant Milk Mozzarella.
• Grated Italian Cheese Blend - For a dairy-free alternative to the grated Italian cheese blend, you can use nutritional yeast to add a rich, umami flavor to your stuffed mushrooms while keeping the dish vegan and lactose-free. Or use dairy-free shredded parmesan cheese.

Gluten-Free

• Panko Breadcrumbs - Use crushed gluten-free crackers or dried nuts like almonds, pecans, or walnuts. Or try Kikoman's Gluten-Free Panko Breadcrumbs.
• Spaghetti Pasta - Try making zucchini pasta. To makeit, simply use a spiralizer or vegetable peeler to turn fresh zucchini into long, pasta-like strips. Sauté the zucchini "noodles" in a bit of olive oil for 2-3 minutes until slightly softened. Or use gluten-free spaghetti.

Vegetarian

• Italian Chicken Sausage - Use plant-based Italian sausage.

Convenience

• 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.
• 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 heat level of the sausage-stuffed portobello mushroom recipe to your liking, and learn more about the Scoville Scale and Chili Pairings.

Variations

• 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.

Equipment

• 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 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.

Storage and Reheating

• 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.
• Reheating - To reheat the stuffed mushroom pasta, place it in an oven-safe dish and warm it in the oven at 350°F (175°C) for about 10-15 minutes until heated through, or microwave it on medium heat in 30-second intervals, stirring occasionally to ensure even heating.

Airtight Food Containers - I interchange glass food storage containers with plastic clipping lids or wooden push-ins. I always suggest glass storage containers because they can be microwaved, they hold food without staining, and the glass keeps the food at a more stable temperature, keeping it fresher and longer. 

Try the OXO Good Grips Smart Seal Glass Rectangle Food Storage Containers or the Pyrex Freshlock Glass Food Storage Containers.

Frequently Asked Questions

Mediterranean Recipes

Looking for other Mediterranean recipes like this? Try these:

Poultry Recipes

Looking for other poultry recipes like this? Try these:

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