Sausage Stuffed Portobellos

Portobello mushrooms stuffed with our Purnell's Italian Sausage, sun-dried tomatoes, parmesan (reggiano) cheese, and pine nuts. This recipe is Gooo-od!


Begin by preheating oven to 400 degrees.

Remove the stems and hollow out the mushrooms. Place them belly-up on a baking sheet, brush with extra virgin olive oil, and season with salt and freshly ground black pepper.

Carefully press 2/3 cup of Purnell’s Italian Sausage evenly into each of the mushrooms. Then press sun-dried tomatoes atop the sausage. Top with parmesan cheese and pine nuts. You may need to push these toppings into the sausage so that they don’t roll off.

Season with salt/pepper and any spices you desire. Bake for 15-20 minutes; until the mushrooms are tender and the sausage is fully cooked.



  • 1 1/2 lbs Purnell’s “Old Folks” Italian Sausage (1 1/2 rolls)
  • 4 large portobello mushrooms
  • 1/2 cup sun-dried tomatoes in oil, drained
  • 2/3 cup parmesan (reggiano) cheese, grated
  • 1/4 cup pine nuts, raw
  • salt and pepper to taste

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