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Sausage and Cheese Portobellos

Love lasagna but looking to cut back on the pasta? Then you need to try these sausage and cheese-stuffed Portobello mushrooms with Johnsonville Mild Italian Sausage Meat. Each one is like a little lasagna-topped delight!

Prep Time
Cook Time

What You Need

  • 1 pkg Johnsonville┬« Mild Italian Sausage Meat
  • 1.5 cups jarred tomato-based pasta sauce
  • 6 cups packed baby spinach
  • 8 medium portobello mushrooms, stemmed
  • 2 tbsps olive oil
  • 3/4 cup ricotta cheese
  • 1/4 cup freshly grated Parmesan cheese


  1. Break sausage meat apart. Cook in skillet over medium heat until thoroughly browned, about 8 minutes. Rain fat from pan. Add pasta sauce and speech; cover and cook until spinach is wilted, about 2 minutes. Uncover and simmer 2 minutes longer until thick and bubbly.

  2. Meanwhile, lightly oil a baking sheet and place mushroom caps cut side up.

  3. Brush the caps lightly with olive oil and then spoon the sausage mixture in. Top each with a dollop of ricotta cheese and sprinkle with Parmesan. 

  4. Bake in the oven  at 375F (190C) for 22-25 minutes or until the mushrooms are tender and tops are golden.

  5. Serving Suggestion: Sprinkle with fresh parsley or basil if desired. Serve alongside tossed green salad and crusty bread.