Stuffed Baby Portabella Mushrooms

Two ways:

  1. Egg Salad & Chimichurri Stuffing
  2. Sausage, Steak & Chimichurri Stuffing


Preparation time: 20 minutes

Yields: 40 Servings


Egg Salad & Chimichurri Stuffing Ingredients:

  • 2 packages of Baby Portabella mushrooms
  • 1 Egg Salad (favorite store bought  or homemade)
  • 1 jar Mesa Fresca Chimichurri



  • Quickly rinse the mushrooms, pat dry and remove mushroom stems
  • Place on a serving tray and spoon in egg salad
  • Drizzle Mesa Fresca Chimichurri on each


Preparation time: 20 minutes

Cook time:

Yields: 40 Servings


Sausage, Steak & Chimichurri Stuffing  Ingredients:

  • 3 Italian Sausage
  • 1 Bottom round steak, thin sliced
  • ½ a red onion
  • Baby Portabella mushrooms
  • Mesa Fresca Chimichurri



  • Cook Italian sausage and steak
  • Finely chop red onions in a food processor
  • While ingredients are cooking quickly rinse the mushrooms, pat dry and remove mushroom stems
  • When Italian sausage and steak are thoroughly cooked place them in the food processor to finely chop
  • In a bowl combine the finely chopped ingredients, generously stir in Mesa Fresca Chimichurri to taste
  • Place mushrooms and a serving tray and proceed to stuff with the mixture
  • If desired drizzle more chimichurri on top

You can enjoy these stuffing’s on your vegetable of choice as well as serve it on toast or crackers.

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