Sausage and Artichoke Stuffed Portobello Mushrooms


During my winter break I had time to experiment with new lunch recipes, including this stuffed portobello mushroom. I found it in a weight watchers cook book and it has now become one of my favorite lunches. The meal is actually so filling it’s hard to believe it’s only 300 calories!




  • 2 portobello mushroom caps
  • 1 link Italian turkey sausage
  • 4 oz canned artichoke hearts; drained and sliced
  • 1/4 cup red onion; diced
  • 1/2 red bell pepper; diced
  • 1 Tbsp seasoned bread crumbs
  • 1/2 Tbsp olive oil
  • 3 Tbsp shredded Parmesan cheese
  • Cooking Spray


  1. Preheat oven to 375 degrees. Coat a 9×13 baking dish with cooking spray.
  2. Cut off mushroom stems and remove the veins. Place in baking dish, bottoms up, and bake for 10 minutes until mushrooms are tender.
  3. Heat oil in a large pan over medium high heat. Add sausage, artichoke hearts, onion, and pepper; sauté for about 5 minutes, or until sausage is browned.
  4. Mix in bread crumbs and 2 Tbsp parmesan cheese.
  5. Top each mushroom with sausage mixture. Return to oven for another 10 minutes.
  6. Add the rest of the parmesan to the top of each mushroom; return to oven for about 1 minute or until cheese has melted. (makes 2 servings)

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