Simple Sausage Stuffed Portobello Mushrooms

This recipe is for four portobello mushrooms but it is easily doubled or tripled depending on how big the crowd you are feeding. Be sure to get yourself some flavourful sausages, as the seasoning in them will be graciously welcomed by the meaty texture of portobello mushrooms.

Recipe and photo courtesy of Christina from Strawberries for Supper.

Prep Time: 20 mins. | Cook Time: 25 mins. | Makes: 4 mushrooms.


4 portobello mushrooms
2 hot or mild Italian sausages
½ cup fresh breadcrumbs
¼ cup grated Parmesan
2 tbsp olive oil


1. Preheat the oven to 400 F and line a baking tray with parchment paper.
2. Trim the stem of the portobello mushrooms and brush the outside with olive oil.
3. Remove the sausage meat from their casings either by squeezing it out or slicing it lengthwise and scraping it off the casing into a medium sized bowl.
4. Blitz some stale bread in a food processor (preferably a crusty loaf such as a sour dough or French bread) to get ½ cup of fresh breadcrumbs with a little extra to sprinkle over the top before baking the mushrooms.
5. Gently mix the breadcrumbs in with the sausage and the Parmesan cheese. No need for it to be perfectly mixed. Leaving it a little loose prevents the filling to get overly dense when cooked.
6. Fill each of the portobello mushrooms with ¼ of the filling. Leave some texture on the top of the filling rather than pressing it in so that it is smooth.
7. Place each mushroom on the tray and sprinkle some breadcrumbs on top. Press them on gently if needed to make them stay on the filling.
8. Bake at 400 F for 25 minutes or until the filling is starting to brown and the juices of the filling run clean when you slice into the centre.
9. Serve with a hearty salad. Serves four for a light meal, or two for a large, filling meal.

Shiitake Mushroom Tapenade

Recipe and photo courtesy of Jacquie from Parkallen Home Kitchen.

Prep Time: 5 mins. | Cook Time: 10 mins.


1 Pound Shitake Mushrooms, washed with stems removed
1 Teaspoon of cooking oil (I used Mighty Trio Organic’s Canola Oil)
1 Tablespoon of Reduced Sodium Soy Sauce


1. Dice mushrooms small.
2. Sauté with cooking oil until desired texture has been achieved, add soy sauce, cook until heated.
3. Enjoy with your favorite crackers!

Sauteed Mushrooms with Wilted Baby Greens

There is a lot of flavour happening in pan with butter, umami rich mushrooms, and strong flavoured greens. I did not want have the side dish dripping with a vinaigrette that would compete with what would have been delicious if I’d left it alone. The little hint of tangy sweetness the small amount of balsamic vinegar gives the greens and mushrooms all the enhancement they needed.

Recipe and photo courtesy of Christina from Strawberries For Supper.

Prep Time: 10 mins. | Cook Time: 15 mins. | Serves: (4 as a side)


3 tbsp butter
400 grams mixed mushrooms (such as Portobello, Shiitake, White Button and Oyster)
1 clove garlic, chopped
150 grams package of mixed fresh baby greens (spinach, baby kale, and Swiss chard)
1 tsp balsamic vinegar
pinch salt and pepper


1. If using Portobello mushrooms, slice them into ¼” slices, otherwise, halve or slice the other mushrooms into manageable sized pieces.
2. In a large frying pan, melt the butter over a medium high heat and add all the mushrooms. Use a spatula to turn the mushrooms in the butter frequently. When the liquid starts to come out of the mushrooms, add the chopped garlic. Continue to saute the mushrooms until the liquid that has come out starts to evaporate and some of the mushrooms brown slightly. Keep moving the mushrooms around the pan as they cook.
3. When the mushroom liquid has evaporated, add the baby greens, balsamic vinegar, salt and pepper.
4. Turn the greens using a spatula to mix with the mushrooms. The greens will only need a minute to cook and they are done as soon as they are wilted.
5. Serve immediately.

Sauteed Brussel Sprouts with Mushrooms and Bacon

It took some time, it took a few recipe attempts, but I did it, friends. I had finally created a Brussels sprout dish everyone actually enjoys. With the addition of mushrooms, bacon, and maple syrup to sweeten the deal, it became a winning combination. So if you have those picky eaters, I implore you try this delicious dish. 

Recipe and photo courtesy of Jenny from The Brunette Baker.

Prep Time: 20 mins. | Cook Time: 10 mins.


1 pound Brussels sprouts, trimmed and cut lengthwise (about 5 cups)
1½ cup white button mushrooms, cleaned and sliced
6-8 slices bacon, cooked, drained, and chopped*
1 small onion, finely chopped
1 clove garlic, minced
2-3 tablespoons pure maple syrup
Fresh cracked black pepper, to taste
*For a vegetarian option, omit bacon and replace bacon fat with olive oil to sweat vegetables.


1. In a large frying pan, cook bacon until crispy. Remove from pan and place on paper towels to drain off excess fat. Reserve bacon fat.
2. Sweat sliced mushrooms in reserved bacon fat. Once mushrooms are tender, remove those from pan and set aside. Add chopped onion into the bacon fat and cook until transparent. Add in garlic.
3. Toss in shredded Brussels sprouts and cook for about five to seven minutes until tender.
4. Once tender, add mushrooms and chopped bacon back into the pan. Pour in maple syrup and mix together to ensure all ingredients are incorporated. Top with fresh cracked black pepper.
6. Serve while dish is still hot.
This dish is delicious with baked chicken legs, meatloaf, or even a fried egg.

Queso Fundido with Oyster Mushrooms and Poblanos

The traditional topping for queso fundido is chorizo, a spicy pork sausage, but this vegetarian-friendly version swaps it out with a flavourful blend of oyster mushrooms and poblano peppers seasoned with garlic and smoked paprika. Oyster mushrooms offer a delicate texture and earthy flavour that is the perfect counterpoint to the melty richness of the cheese. 

Recipe and photo courtesy of Isabelle from Crumb: A Food Blog.

Prep Time: 10 mins. | Cook Time: 10 mins. | Serves: 4


1 tbsp olive oil
1 large poblano chili, seeded and cut into strips
4 oz oyster mushrooms, roughly chopped
2 cloves garlic, minced
½ tsp smoked paprika
3 cups grated Monterey Jack cheese
3 green onions, thinly sliced
1 small jalapeno pepper, seeded and finely minced (optional)


1. Preheat oven to 425F.
2. In a small cast-iron skillet over medium heat, sauté the poblano pepper in olive oil until it starts to soften, about 5 minutes. Add the mushrooms and garlic, and continue cooking until the mushrooms are softened and lightly golden, about 5-7 minutes longer. Remove skillet from heat, and stir in the smoked paprika.
3. Sprinkle half of the cheese into a small cast-iron skillet or a small oven-safe casserole dish. Spoon the cooked chile and mushroom mixture onto the cheese in an even layer, then sprinkle with green onions and jalapeno. Top with the remaining cheese. (Depending on the size of your skillet, it may look dangerously full at this point. If so, push down gently on the cheese to cram it all in there… trust me, it’ll all melt down in a few minutes anyway, so fill that skillet right up to the brim.)
4. Bake in preheated oven for 12-15 minutes, or until the cheese is melted and well browned on top. Sprinkle with fresh cilantro, and serve immediately with lots of tortilla chips for dipping.