These stuffed portobello mushrooms are marinated in tangy balsamic vinegar and stuffed with the most delicious bacon, sausage and herb filling.
I hope you have all been enjoying your weekend and getting into the holiday spirit. I know we have! There’s something about the first weekend in December when everyone is getting their trees and hanging up lights, holiday parades are starting and every corner seems to have some sort of “pop-up shop” or arts & crafts fair. It’s all so very festive and I just love it!!
So, because we’ve all been busy attending parties and getting into the holiday spirit this weekend, I wanted to take this Sunday to share a SUPER easy and delicious stuffed Portobello mushroom recipe with you. It’s going to turn into a go-to weeknight dinner for you that’s perfect for this busy time of year.
These Balsamic-Marinated Stuffed Portobello Mushrooms are a simple dinner, but one that will be filling enough with a light salad that it won’t contribute to the gut-busting feeling you’ll get from all of those holiday meals. You won’t even need to put on your stretchy pants!
So let’s talk about what goes into these bad boys. First, we marinate some large, hearty Portobello mushrooms in a mixture of balsamic vinegar, olive oil and garlic. This gives the mushrooms the most delicious flavor that you really could just bake them off right then and dig in, but where’s the fun in that? We’re going to round this out and make it a meal.
Next, we make the stuffing. Brown-butter and sage infused breadcrumbs are the first step. If you have not yet discovered infusing brown butter with fresh herbs, do it right now. You will not be sorry and it will truly elevate any dish you make.
Now we combine the breadcrumbs with sausage, bacon and cheese (told you, we’re rounding out the meal here!) Finally, we drizzle any leftover marinade into the stuffing mixture. Since we’re not marinating meat, we don’t need to worry about any sort of cross-contamination which in turn means no waste. Yay! Plus, once you taste this marinade you will not want to waste one bit of it. The balsamic, olive oil and garlic are just a flavor explosion in your mouth and balance perfectly with the saltiness of the components in the stuffing.
Stuff the bello’s, pop ‘em in the oven, and 15 minutes later you’re well on your way to a lovely weeknight meal. Eat ‘em while they’re hot, but they do reheat well so, essentially, you’re fed for the whole week. More time for cookies, cakes and pies? I think so!!
Balsamic-Marinated Stuffed Portobello Mushrooms
- 4 large Portobello mushrooms cleaned and stems removed
- 4 cloves garlic minced
- ½ cup extra-virgin olive oil
- ¼ cup balsamic vinegar
- 2 tablespoons butter
- 4 leaves of fresh sage
- 1 ¼ cups multigrain bread crumbs
- ¾ cup panko
- 3 slices applewood smoked bacon
- 2 sweet Italian sausages casings removed
- ¾ cup mixed shredded cheese I use the Quattro Formaggi mix from Trader Joe's
- Combine the minced garlic, olive oil and balsamic in a small bowl. Divide the Portobello mushrooms between two gallon-sized resealable bags (two per bag) and pour half of the marinade into each. Toss to coat the mushrooms in the marinade and then place in the refrigerator for at least 30 minutes, or up to a couple of hours.
- Once mushrooms are done marinating, preheat the oven to 350 degrees Fahrenheit and begin to make the stuffing. Melt the butter in a medium sauté pan over medium-high heat. Once the butter has melted most of the way, add the sage leaves. Let the butter finish melting and continue to cook until brown specks begin to appear. Remove the sage leaves and reserve for later.
- Add the breadcrumbs and panko to the butter on the stove. Chop up the reserved sage leaves and add those back in as well. Cook over medium heat until the breadcrumb mixture begins to turn light golden brown. Pour into a large mixing bowl and set aside.
- Spray the same sauté pan with some nonstick cooking spray and then add the bacon. Cook until golden and just crispy. It is important not to overcook the bacon in this step. Once cooked, remove from pan and set on a plate lined with a paper towel to drain.
- Next, in the same sauté pan and using the grease from the bacon, add the sausage. Cook until lightly browned, then add to the mixing bowl with the breadcrumbs. Chop up the bacon and add that as well. Finally, add the cheese.
- Remove the mushrooms from their plastic bags and place on a baking sheet lined with aluminum foil. Pour any remaining marinade into the stuffing mixture and stir to coat. Divide the stuffing up amongst the four Portobellos and place in the oven. Bake for 15 minutes.
- Remove from oven and let cool slightly before serving. Perfect when paired with a light green salad.
I’m ready for my closeup.