Stuffed Portobellos with Arugula-and-Bread Salad

Prep Time:
20 mins
Total Time:
45 mins

Hot Italian turkey or pork sausage also works great here.


  • 4 large portobello mushrooms (1 pound total), stems removed

  • 7 tablespoons extra-virgin olive oil

  • Kosher salt and freshly ground pepper

  • ½ loaf rustic Italian bread, cut into ¾-inch cubes (6 cups)

  • 1 pound spicy Italian chicken sausage, casings removed

  • 1 large egg, lightly beaten

  • 1 ¼ cups shredded fontina (from a 4-ounce block)

  • 4 cups packed baby arugula

  • 1 small bulb fennel, thinly sliced (2 cups)

  • 4 teaspoons white balsamic vinegar


  1. Preheat oven to 450 degrees with racks in upper and lower thirds. Place mushrooms stem-side up on a rimmed baking sheet; brush all over with 3 tablespoons oil. Season with salt and pepper. On another rimmed baking sheet, toss 4 cups bread with 2 tablespoons oil; season with salt and pepper. Roast mushrooms on top rack until softened, and bread cubes on bottom until golden, 12 minutes.

  2. Combine sausage, egg, and remaining 2 cups bread; season with salt and pepper. Divide evenly among mushroom caps; roast until cooked through, 15 minutes more.

  3. Adjust oven to broil. Divide cheese among mushrooms; broil until golden and bubbly, 3 minutes. Toss croutons with arugula, fennel, vinegar, and remaining 2 tablespoons oil; season with salt and pepper. Serve mushrooms, with salad alongside.

    Armando Rafael
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