Some stuffed portobello mushroom recipes include one variation that is stuffed with Italian sausage and another that is stuffed with spinach and goat cheese. These recipes each make six servings.
To make the recipe for sausage-stuffed portobello mushrooms, brown the sausage in a skillet. Add the onion, bell pepper, celery and mushroom stems, and cook until softened. Combine the sausage and vegetable mixture in a food processor with Parmesan cheese, bread crumbs, seasonings and olive oil. Next, stuff the portobello mushrooms with this mixture, and top with the additional bread crumb and Parmesan mixture. Then bake the mushrooms for 15 to 18 minutes.
The next stuffed mushroom recipe contains Parmesan, goat cheese, spinach, onions and several other ingredients. First, marinate the portobello mushrooms in the Marsala and vinegar mixture for about four hours.
For the filling, cook the spinach according to directions on the package. Add the button mushrooms to a food processor, and process until they are a coarse texture. Saute the onions, and add the mushrooms to the pan. Add in the Parmesan and bread crumbs to this mixture, and stir until well-combined. Now add in the goat cheese. Evenly distribute the filling into the portobello mushrooms and cook at 400 degrees Fahrenheit for about 15 minutes.