Sausage Stuffed Portobellos

This variation on my Crab Stuff Portobello recipe also came to me in a dream.









6 Portobello mushrooms, washed and dried with stems removed

1/2 cup Pablano chili, stemmed, seeded and finely chopped

1/2 cup onion, finely chopped

1/2 tsp Garlic Powder

1/2 tsp Tajin Classic Seasoning

1 Tbs roasted garlic, minced

2 TBs Whole Grann Mustard

1/2 cup Tamed Jalapeños, finely chopped

1 lbs.Turkey Breakfast Sausage)

2 Tbs key lime juice

1-2 cup Italian bread crumbs

1 Tbs Worcestershire sauce

1 egg, slightly beaten

1-2 Tbs hot sauce (optional)

1/2 tsp each Salt substitute and coarse ground pepper

2 Tbs unsalted butter substitute, melted

Lemon wedges and thinly sliced scallions or cilantro for garnish.


  1. Preheat the oven to 375 degrees F. Spray a large baking dish with cooking oil and set aside.
  2. Place the turkey sausage in a large skillet and season with Tajin, and garlic powder. Brown sausage and set aside on paper towels to drain.
  3. Add the finely diced stems, onions, celery, poblanos, and tamed jalapeño peppers. Cook, stirring, until softened, about 4 minutes. Add the garlic, and cook, stirring, for 1 minute. Remove from heat and let the mixture cool.
  4. In a large mixing bowl, gently mix the cooled vegetables into the sausage and toss to combine. Add egg, mustard, key lime juice, Worcestershire. and hot sauce.  Add half of the Italian bread crumbs, the salt substitute, and pepper, to taste. Storing gently, add more bread crumbs, as needed, a little at a time until the consistency is right.
  5. Spray each portobello with olive oil. Stuff each mushroom with a mound about the same depth as the mushroom cap. 
  6. Place stuffed mushrooms into the prepared baking dish and place on the middle shelf of the preheated oven for 20 minutes. Remove from oven and change oven setting to Broil.
  7. Brush each mushroom with melted butter substitute and return to oven. Watch closely so it doesn’t burn.
  8. Serve hot with lemon wedges and scallions garnish.