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Sausage Risotto Stuffed Mushrooms

Perri® Sweet Italian Sausage combined with creamy gorgonzola risotto stuffed in a portabella mushroom cap makes this a hearty first course or light lunch everyone will love.

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Sausage used in this recipe Sweet Italian Sausage
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15 Minutes
30 Minutes
12 Servings
Ingredients
  • package (16 ounces) PERRI® Sweet Italian Sausage, casings removed
  • 12 large portabella mushroom caps, stems and gills removed
  • tablespoons extra-virgin olive oil
  • package (8 ounces) sliced baby portabella mushrooms
  • medium onion, diced
  • tablespoons butter
  • 1-1/2 cups Arborio rice
  • cups chicken broth
  • 1/2 cup dry white wine
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup crumbled Gorgonzola cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup fresh minced chives
  • Additional Parmesan cheese, to garnish
Step-by-step
Directions
  1. Preheat oven to 375°F.

  2. Drizzle mushroom caps with olive oil; place stem side down on a baking sheet.  Bake for 8 minutes; drain and place stem side up.

  3. In a skillet, cook and crumble sausage over medium heat until browned and fully cooked; about 5-7 minutes and set aside.

  4. In a large skillet, cook and stir the baby portabella mushrooms and onion in butter over medium heat until tender; about 3-5 minutes.  Add rice; cook and stir until toasted.

  5. In a saucepan, heat the broth.  Add ½ cup warm broth to the rice mixture; cook and stir until evaporated.  Add another ½ cup; repeat until rice is tender and broth is absorbed, stirring with each addition.

  6. Add the sausage, wine, cheeses, salt and pepper; cook and stir until cheeses are melted.

  7. Fill each mushroom cap with the sausage and rice mixture.  Bake an additional 5 minutes or until heated through.

  8. Sprinkle with chives and additional Parmesan cheese.

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