/ Appetizer / Snack


  • Serving Size:1
  • Total Time:45
  • Difficulty:In-Home Cook


  • 1 pkgUncle Charley’s Breakfast Sausage
  • 6 smallSmall Portobello Mushrooms
  • 1Shallots
  • 1 tspGarlic
  • 1/4 cBreadcrumbs
  • 2 tbspShredded Pamesan Cheese
  • 2 tspBalsamic Vinegar
  • Olive Oil
  • Salt & Pepper


  1. Preheat oven to 350.
  2. Clean mushrooms and remove stems. Mince mushroom stems and set aside.
  3. Heat a small skillet over medium heat. Add olive oil and swirl to coat pan.
  4. Add shallots to pan and sauté until soft, about 3 minutes.
  5. Add garlic to pan and cook for 1-2 minutes.
  6. Add sausage to the pan by removing the meat from the casings.
  7. Brown sausage with shallots and garlic. Add minced mushrooms to the pan and sauté until sausage is cooked through.
  8. Transfer cooked sausage to a bowl. Add breadcrumbs, cheese, and balsamic vinegar. Stir to combine.
  9. Prepare baking pan by drizzling dish with olive oil. Drizzle oil over mushroom caps and sprinkle with salt and pepper.
  10. Fill mushroom caps with sausage mixture, use hands to mold and pack the filling in to the mushroom caps.
  11. Drizzle olive oil over the top of each mushroom. Bake in the oven for 25-30 minutes or until stuffing starts to brown.

This recipe is grill friendly!

This dish can be made on the grill. Simply toss the mushrooms in olive oil prior to cooking.
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