Sausage Stuffed Portabella Caps | Farmstead Boxes Direct

Stuffed Portabella Caps

Stuffed Portabella Caps 

      • 2 C. Shredded Mozzarella
      • 1 C. Fresh Shredded Parmesan
      • 8 Large Fresh Basil Leaves Chopped Coarsely
      • 4 Whole Portabella Caps – Stem and Gills Removed
      • 3 Large Plum Tomatoes
      • Salt and Pepper To Taste
      • 1/2lb Country Boy Butchers Italian Sausage


Preheat oven to 400 F.

Brown sausage in skillet.

Clean mushrooms with a damp paper towel, never submerge mushrooms in water (they don’t like that).

Remove the stem and gills from the mushroom using a kitchen serving teaspoon.

Place a  layer of browned sausage in the mushroom, followed by a layer of plum tomatoes and chopped basil.

Repeat until desired fullness is achieved.

Place the mozzarella to the top of the mushroom and sprinkle a thick coat of parmesan.

Place on baking sheet in oven for approximately 8 minutes (check by making sure your mushroom is fork tender).

Add salt and pepper to taste and enjoy!

Heather of Taneytown, MD