Italian Umami Stuffed Mushrooms

These stuffed mushrooms are crave worthy.  Stuffed with sweet potato, sun-dried tomato, spinach, and sausage you have umami sitting on top of umami.  These mushrooms make a great appetizer or dinner and without any grains or dairy they leave your gut feeling light, satisfied, and happy.  Not bloated and weighed down.  I use my pressure cooker to make the one-pot filling lickety split.


Serves: 20-30 small mushrooms (3-4 per person) or 4-5 portabellas (1 per person)

Time: 45 minutes


  • Mushrooms
    • 20-30 Baby Bella mushrooms, white button mushrooms or
    • 4-5 Portobello mushrooms
  • 1 pound ground pork or chicken Italian sausage
    • Note:  Buy this from Whole Foods.  They have THE BEST ground italian sausage.  So darn good!  They can add the Italian seasoning to ground chicken thighs for you.  Don’t use ground chicken breast for this recipe.  It will be too dry.
  • 2 medium sweet potatoes, large dice
  • 1/4 cup sun-dried tomatoes packed in oil, chopped
  • 1 1/2 tsp oil from the sun-dried tomatoes
  • 1 1/2 cups baby spinach
  • 3 garlic cloves, minced
  • 1/2 small onion or 1 small shallot, small/fine dice
  • salt
  • 1/2 tsp black pepper
  • 1/2 tsp crushed red pepper flakes
  • 1/2 cup chicken broth


  1. Clean mushrooms.  Olive oil, salt and pepper both sides.  Put mushrooms, gill side up on a greased sheet pan.  I don’t remove the gills from the Portobellos.
  2. Heat up some olive oil in your pressure cooker (or Instapot).  Pre-heat oven to 375 degrees Fahrenheit.
  3. Add diced onion or shallot to heated oil and cook until translucent.
  4. Add Italian sausage and cook until no longer pink.
  5. Add minced garlic and stir until fragrant, about 30 seconds.
  6. Add diced sweet potatoes and chicken broth.
  7. Put lid on pressure cooker.  Switch from using the insert as a sauté pan to a pressure cooker.  Mine is electric so I just push a button to do this.  Cook for 5 minutes under high pressure.  Let pressure release on its own.
  8. Once you can remove the lid, switch back to using the pressure cooker as a sauté pan, stir everything together.  The potatoes should mash very easily.
  9. Add the black pepper, crushed red pepper, sun-dried tomato oil, chopped sun dried tomatoes, and spinach to the insert and stir everything together.  Let the spinach wilt.
  10. Salt to taste.  Adjust any other seasoning you need too.
  11. Stuff mushrooms with mixture.  Spray the stuffed mushrooms with olive oil.
  12. Put Mushrooms in the oven to cook until mushrooms are soft and top of the filling is browned.  About 35 minutes.

From my kitchen to yours, Enjoy!

Lauren E.

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