Sausage Stuffed Portobellos

This variation on my Crab Stuff Portobello recipe also came to me in a dream. Its very tasty and less bad for you too. 









6 Portobello mushrooms, washed and dried

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

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 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 onions, celery, and poblanos, and tamed jalapeño peppers. Cook, stirring, until softened, about 4 minutes. Add the parsley and the garlic, and cook, stirring, for 1 minute. Remove from heat and let cool.
  4. In a large mixing bowl, gently mix the cooled vegetables into the cooled sausage and toss to combine. Add egg, key lime juice, Worcestershire, and hot sauce.  Add half of the Italian bread crumbs, the salt substitute, and pepper, and stir gently. Add more crumbs until the stuffing consistency is right, as needed.
  5. Wipe 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 and return to oven. Watch closely so it doesn’t burn.
  8. Serve hot with lemon wedges and scallions garnish.