Pickled Pepper and Italian Sausage Stuffed Portobello Mushrooms

These stuffed mushrooms are hearty and full of flavor. The pickled peppers and Italian sausage make a perfect savory combination. 


  • 4 large portobello mushroom caps 
  • 1/2 pound Italian sausage 
  • 1/2 cup Mama Lil's pickled peppers, chopped 
  • 1/4 cup shredded Italian cheese (optional)
  • 1/4 cup mayo (optional)
  • 1/2 cup panko breadcrumbs 
  • Salt and pepper 
  • Olive oil 


  1. Preheat oven to 375°F. 
  2. Remove the stems and gills from the mushroom caps. 
  3. In a large skillet over medium-high heat, brown the Italian sausage until cooked through. Remove from the heat and let cool. 
  4. In a bowl, mix together the cooked Italian sausage, chopped pickled peppers, mayo, breadcrumbs, salt, and pepper. 
  5. Stuff each mushroom cap with the sausage and pepper mixture. 
  6. Place the stuffed mushroom caps on a baking sheet and drizzle with olive oil. 
  7. Bake for 20-25 minutes, until the mushrooms are cooked through and the filling is golden brown.


Back to blog
1 of 5