Skip to main content

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.

Print This Recipe
View Recipe
Sausage used in this recipe Sweet Italian Sausage
View Recipe down arrow
15 Minutes
30 Minutes
12 Servings
  • 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
  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.

Back to All Recipes