Stuffed Portobello Mushrooms

Total Time
46 min
10 min
36 min
Portobello mushrooms vary in size, but for this recipe, you’ll need them about 4 inches in diameter.

canola oil

1 tsp

uncooked turkey sausage(s)

½ pound(s), use sweet turkey sausage, casings removed

fat-free cream cheese

4 Tbsp

fresh tomato(es)

1 small, seeded and chopped

WeightWatchers Reduced Fat Mexican style blend shredded cheese

½ cup(s)

fresh parsley

2 Tbsp, chopped

hot pepper sauce

tsp, about 4 drops

portobello mushroom(s)

4 item(s), large, wiped clean and stems removed (about 1 pound)


  1. Preheat the oven to 425°F. Spray a baking sheet with nonstick spray.
  2. Heat the oil in a nonstick skillet. Crumble the sausage into the skillet and cook, breaking apart with a wooden spoon, until the sausage is browned and no pink remains, about 10 minutes. Transfer to a medium bowl. Stir in the cream cheese, tomato, cheddar cheese, parsley, and hot pepper sauce until blended.
  3. Place the mushrooms on the baking sheet. Fill the cavity of each mushroom with the sausage mixture, mounding it slightly. Bake until the mushrooms are tender and the filling is hot, about 25 minutes. Cut each mushroom into four wedges. Serve hot. Yields 1/2 mushroom per serving.

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