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Sausage Stuffed Portobello Mushrooms

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These Sausage Stuffed Portobello Mushrooms are a delicious low carb dinner! A savory sausage tomato sauce topped with gooey, melty cheese on top of an umami portobello mushroom! Make this portobello mushroom recipe for dinner tonight!
Sausage Stuffed Portobello Mushrooms | Low Carb Dinner | Clean Eating | Healthy Dinner Recipe | Portobello Mushroom Recipes | Portobella Mushroom recipe | Sausage recipe | Easy dinner recipe

Sausage Stuffed Portobello Mushrooms | Low Carb Dinner | Clean Eating | Healthy Dinner Recipe | Portobello Mushroom Recipes | Portobella Mushroom recipe | Sausage recipe | Easy dinner recipe

Sausage Stuffed Portobello Mushrooms

Ahhh, you guys. These Sausage Stuffed Portobello Mushrooms are my new favorite thing, I’m not even kidding.  Portobello mushrooms make a great low carb dinner base. You know I love using vegetables as a carb replacer like with THESE bell peppers or THESE bell peppers or ALL the spaghetti squash.  PS, spell check is telling me that “carb replacer” isn’t a thing?   Um, I have to disagree, carb replacer is TOTALLY a thing, and these Sausage Stuffed Portobello Mushrooms are totally one of them.  Those?  Anyhoo.
Sausage Stuffed Portobello Mushrooms | Low Carb Dinner | Clean Eating | Healthy Dinner Recipe | Portobello Mushroom Recipes | Portobella Mushroom recipe | Sausage recipe | Easy dinner recipe

Is it “portobello” or “Portabella”?

Apparently they are both used and considered correct. So, use whichever one you like.  Whether you are looking for portobello mushroom recipes or portobella mushroom recipes, you need to try these.

How do you make Sausage Stuffed Portobello Mushrooms?

First you make a delicious, savory, lip smacking sausage marinara sauce.  Then you fill some beautiful portobello mushroom caps with said sausage marinara.  Finally, you top with lots of mozzarella.  Pop them in the oven until they get golden brown and bubbly.
Sausage Stuffed Portobello Mushrooms | Low Carb Dinner | Clean Eating | Healthy Dinner Recipe | Portobello Mushroom Recipes | Portobella Mushroom recipe | Sausage recipe | Easy dinner recipe

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The best Sausage Stuffed Portobello mushroom recipe!

Word to the wise, this makes a TON of sauce.  Like enough for 8 mushrooms.  As much as I love them, that would be 4 meals for me and the mister.  So I usually make 4 mushrooms, which we have for dinner and lunch the next day.  Then I save half the sauce for another dinner.  Hello!  This is a multi tasking recipe!  You can even meal prep!  Or you can make 8 mushrooms, maybe you have 8 hungry kids that love mushrooms, I don’t know.  Either way, you have some delicious, savory, cheesy, sausage stuffed portobello mushrooms in your future.

Sausage Stuffed Portobello Mushrooms | Low Carb Dinner | Clean Eating | Healthy Dinner Recipe | Portobello Mushroom Recipes | Portobella Mushroom recipe | Sausage recipe | Easy dinner recipe

Looking for more portobello mushroom recipes?  Check these out!

Stuffed Portobello Mushrooms with Crispy Goat Cheese

Philly Cheesesteak Stuffed Portobello Mushrooms

Chicken Parmesan Stuffed Portobello Mushrooms

Check out the video below to see me go through this recipe.

 

4.91 from 10 votes
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Sausage Stuffed portobello Mushrooms

These Sausage Stuffed Portobello Mushrooms are a delicious low carb dinner! A savory sausage tomato sauce topped with gooey, melty cheese on top of an umami portobello mushroom! Make this umami bomb for dinner tonight!

Course Dinner
Cuisine American
Keyword portobello mushroom recipe, Sausage stuffed potobella mushroom, Stuffed portobello mushroom
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 8 Servings
Calories 437 kcal
Author Meghan | Fox and Briar

Ingredients

  • 8 Portobello mushrooms stems and gills removed
  • 1 pound hot Italian Sausage ground
  • 2 Tablespoons olive oil
  • 1 onion diced
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 4 garlic cloves minced
  • 1 teaspoon oregano
  • 28 ounce crushed tomatoes 1 can
  • 16 ounces mozzarella cheese grated
  • salt to taste
  • pepper to taste
  • fresh basil for garnish optional

Instructions

  1. Preheat oven to 375 degrees F.

  2. Clean mushroom caps: Remove stems from mushrooms and use a spoon to scrape out the gills.  Arrange mushroom caps on a baking sheet, brush with olive oil and season with salt and pepper.  Set aside.

  3. In a saute pan over medium heat, brown the sausage.  Remove from pan.  Add 1 tablespoon olive oil.  When hot, add the onions and bell peppers, season with salt and pepper.  Saute until they have released their water and water has evaporated, and they are soft and starting to turn golden. 

  4. Add the garlic and oregano, saute for 30 seconds.  Add the crushed tomatoes. Add the sausage back into the pan, stir. Simmer for at least 20 minutes to let flavors combine.

  5. Spoon sausage mixture into the mushrooms, top with shredded cheese.
  6. Bake for 15 minutes, or until cheese is melted and mushrooms are tender.  Finish under the broiler for 1-2 minutes to brown cheese, if desired.
  7. Garnish with fresh chopped basil if desired.

Recipe Notes

* I usually only make 4 mushrooms, then save the rest of the sauce for another meal.  You could also cut the sauce recipe in half if you don't want to make such a large serving.

Nutrition Facts
Sausage Stuffed portobello Mushrooms
Amount Per Serving (1 mushroom)
Calories 437 Calories from Fat 267
% Daily Value*
Total Fat 29.7g 46%
Total Carbohydrates 18g 6%
Dietary Fiber 5.2g 21%
Protein 26.4g 53%
* Percent Daily Values are based on a 2000 calorie diet.

Sausage Stuffed Portobello Mushrooms | Low Carb Dinner | Clean Eating | Healthy Dinner Recipe | Portobello Mushroom Recipes | Portobella Mushroom recipe | Sausage recipe | Easy dinner recipe
If you make this recipe don’t forget to tag it @foxandbriar and #foxandbriar on instagram and facebook! I really love to see what you make and you may be featured in our weekly Reader Feature!

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Comments

  5. This is a delicious recipe. If I don’t have Portabella mushrooms, I will just make the filling and put it in a small casserole dish and top with a for Italian cheese blend. it is so delicious. My local supermarket makes a really delicious chicken hot Italian sausage. That’s what i used in my recipe.

    Reply

  6. These are FANTASTIC. Since I am the only one here who loves bell peppers, I make a bunch of them, then wrap and put in freezer for a quick dinner later. I LOVE THESE.

    Reply

  7. This is delicious! My family loves this (including my picky kids), we’ve made this a regular in our dinner rotation! Thank you for sharing!

    Reply

    • Hi Toni – I actually use ground sausage, so no need to cut! But if you only have links, here is what I would do. If they are raw, cut open the casings and remove the sausage, so that is is in the form of ground sausage. Then proceed with the recipe. If they are precooked, cut them up before simmering. However, I would recommend using raw sausages, or better yet, ground sausage in the future. Let me know how they turn out!

      Reply

  12. Awesome recipe! My wife and I loved it! We will definitely make this again, and I love that it’s a low carb meal! thank you!

    Reply

  15. Had this pinned, and planned…teenage daughter had it ready for us when we got back from the ER with my broken leg. Now it is my favorite meal. Thanks for posting such a delicious, easy to follow recipe. Making again tonight.

    Reply

    • Oh my goodness, I’m sorry to hear about your leg! But how sweet of your daughter to make dinner. I’m so glad your family enjoyed the recipe!

      Reply

  17. This recipe was totally over the top!! We loved it! My husband is a chiropractor that is into healthy lifestyles, diet, etc. so…. we will be sharing your awesome recipe to his patients – that want to eat healthy without compromising their appetite and quenching their hunger. Again….so delish and filling!

    Reply

  21. I just want you to know this is one of our favorite recipes. I make it often and both my husband and I just love it. Perfect for our low carb lifestyle especially when we are in the mood for pizza. Hits the spot every time!

    Reply

    • Hi Cheryl, I usually serve them on their own, but they would be great with a side salad. They are pretty filling as a main course. You could also do some steamed or roasted veggies as a side.

      Reply

  23. The pics are wonderful. Too often the photos are just too darned closely taken and everything feels cramped, not to mention that the whole plate, or, specifically, the whole food can’t be appreciated. Nicely done!

    Reply

  25. These are so good. I couldn’t keep out of it as I was cooking the filling and now that they’re out of the oven, I’m stealing bites. I might finish my dinner before my hubby gets home. 🙂

    Reply

  27. Hi! I don’t usually leave comments, but just had to let you know that my husband and I LOVED this! he’s picky, and doesn’t really like “red sauce” 🙄, so I was a little nervous to try these out, but he loved it so much that he kept coming up with new ways to use the sauce! So, thank you for sharing this awesome recipe!!

    Reply

    • Hi Chandni – Thank you so much, you have no idea how much it means to me to get comments like this! I am so glad that you can your husband loved it!

      Reply

  29. I used a 12oz can of sauce with a red and green pepper and 1/2 onion to make a thick sausage vegetable mixture. Turned out great.

    Reply

    • Hi Sarah, I’m so glad you like them! I don’t currently have nutrition facts on my recipes, but many readers use one of the free nutrition calculators available, such as My Fitness Pal or Lose it. That way you can enter exactly the ingredients you use and how much.

      Reply

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