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
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.
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.
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.
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.
Sausage Stuffed portobello Mushrooms
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
- Preheat oven to 375°F.
- 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.
- 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.
- Add the garlic and oregano, sauté 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.
- Spoon sausage mixture into the mushrooms, top with shredded cheese.
- 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.
- Garnish with fresh chopped basil if desired.
Notes
Nutrition
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Uttarakhand Guide says
Super excited to try this Sausage Stuffed Portobello Mushrooms, I was actually looking for same kind of Mushroom recipe. Thank you for sharing this one with us.
Linda says
Easy recipe to prep and prepare. Very flavorful dish using minimal ingredients. I will make again!
Peggy G says
As a cook with decades of experience I’d like to add information that might help others from my own experience cooking large portabella mushrooms. If you use a non stick fry pan to pre cook/fry mushrooms caps cleaned of gills and brushed with your choice of melted butter or olive oil for a few minutes before stuffing any of your choice of recipes for stuffing you won’t have watery or uncooked sections especially in the very large mushrooms. Your recipes will always come out great..hope this info helps your finished product 🙂
Kimberley says
Loved this recipe. I originally made it back in 2017 and then for some reason I had not served it again until tonight! My family asked what took me so long to make it a 2nd time. It was a hit with all. I only used 8 oz of the mozzarella and I mixed it all in with the sausage stuffing before filling the mushroom caps. I also only used 1/2 of the stuffing tonight (for 4 mushrooms) and will freeze the remaining stuffing for another night.
Meghan says
So glad you and the family love it!
Rural Homestay in Uttarakhand says
Can’t wait to try these Sausage Stuffed Portobello Mushrooms , I was actually searching for these recipes . Thanks for sharing this recipe with us .
Christine says
This was excellent! I only had two large mushroom caps so I cut way down on the amount of ingredients. I also used about 1/2 jar of marinara sauce instead of the crushed tomatoes. Served if over low carb pasta and a little extra sauce. My husband devoured it.
Meghan says
So glad you loved it!
Michelle Barcus says
Really filling maybe share with a great salad bowl great taste savory with the cheese it made for a great meal
Amy says
So delicious! We highly recommend giving these a try!
Meghan says
So glad you love them!
Melanie says
I made these last night did they were excellent!! I used have the amount of crushed tomatoes and it was perfect. Thank you!!!
Meghan says
So happy you loved it!
sara says
This Sausage Stuffed Portobello Mushrooms seems so delicious , will love to try this one. Thanks for sharing this one .
Ivory says
Just found your site through the fabulous stonegableblog.com blog. And joined your site. I love stuffed mushrooms, and yours looks amazing. I will be making these Monday. Can hardly wait. Yum!
Meghan says
So glad to hear that! Hope you love them!
Megan says
Love these! I usually bake the mushrooms on their own, gill side down, first so that they release some of the water before I turn over and fill. And they definitely freeze well. I’m the only one in the house who eats these and they make a fantastic lunch.
Josh says
Loved it! Making it again.
Vamika says
I love Mushrooms and I am so excited to try this one, thanks for sharing this one .
Kassandra says
Great recipe! I was a little sceptical of the tomato sauce but it was so good, like a low carb lasagne! I added about a quarter tsp of fennel seed and a solid handful of fresh baby spinach, chopped. I don’t like onions (I know, weirdo) so omitted those. To save time and effort, I skipped the peppers step and instead chopped up some roasted red peppers out of a jar. Mindful of the “watery”
comments, I made sure to use crushed tomatoes. Perfection, and delicious. A keeper!
Meghan says
So glad you loved it!
Liz says
Made these for my family and it was such a hit that I made it for a new mom and her family as part of a Neal train. Top marks all around.
Meghan says
I’m so glad to hear that!
Melissa says
Loved it!
Meghan says
So glad to hear that!
Daniel A. Olson says
This was a very nice dish. My wife has her own rating system and when she says, “This is a company dish,” then I know she really like it. The mushrooms did produce some water but with a gentle tilt of the mushroom it came out. The sauce was not watery as I let it simmer for 30 minutes. I did substitute a jalapeno instead of the green pepper and used sage flavored sausage. The mushrooms I picked were huge and one mushroom was more than filling with a side of grilled asparagus. Nice recipe.
Meghan says
So glad you and your wife loved them!
Nicole says
This recipe was amazing! It reminded me of pizza but on a portobello mushroom. I made a few changes. I used two green and two red pepper, drained my tomatoes, and used Swiss ( I typically don’t like Swiss cheese but it was great with this recipe). The sauce mixture yielded enough for about 8 mushrooms. Thank you for posting this recipe! My boyfriend loved it just as much as I did.
Meghan says
So glad you loved them Nicole!
Susan says
Totally yummy ! My sauce was watery but I only made 4 mushrooms so I used a slotted spoon to put it into mushrooms and I am going to using the left overs over some spaghetti which will soak up the extra juice! Two meals in one is a huge advantage for me! Loved it so much I’m following you on Pinterest and I can’t wait to try some of your other recipes !
Susan
Meghan says
Yay, so glad you loved them Susan!
Nicole Quinn says
This was easy to do and tasted AMAZING! My husband loved it. I loved it. Turned out exactly like your picture, which rarely happens when I try online recipes. I’m sharing this recipe with everyone I know. Thank you!
Meghan says
Yay, so happy to hear that Nicole!
phoenix says
Great recipe! I made it according to your recipe and the taste is great! Everyone in the family likes it, it makes me happy. Thank you
Meghan says
I’m so happy to hear that!
Marcy says
Very tasty, but I also had a problem with it turning out super watery. I ended up having to move the mushrooms to another pan, drain the liquid, and replace them to bake a little longer. Maybe it’s because I used diced tomatoes instead of crushed? My sauce had a lot of moisture in it (almost stew-like), should it have been drier?
Meghan says
Hi Marcy – did you drain the diced tomatoes or include the liquid when you used them? I do think that crushed tomatoes are not was watery, so that probably did contribute. The mushrooms do release some liquid but not usually that much. If you want to use diced tomatoes again because it is what you have on hand, I would recommend draining out the excess liquid first, then pureeing them before using.
Michael E Koohns says
Second time making these. They are excellent!
Meghan says
I’m so glad to hear that Michael!
sunni says
I used Italian turkey sausage and omitted the peppers, these are very good! Served with a salad, will defiantly be making again.
Meghan says
So happy you loved them Sunni!
Vivian Becerra says
AMAZING recipe!!! We absolutely loved it, it was even great the next day!
Could you please clarify what kcals are? I see 437kcals are noted. Is it really measured in kilo calories?
Meghan says
Hi Vivian, so glad you loved it! Kcal is a calorie that we use for food. Here is what nutrition.gov says (copied and pasted from their site) “What is the difference between calories and kilocalories? The “calorie” we refer to in food is actually kilocalorie. One (1) kilocalorie is the same as one (1) Calorie (upper case C). A kilocalorie is the amount of heat required to raise the temperature of 1 kilogram of water one degree Celsius.” Hope that helps!
Edward and Johnson says
Take it to the next level folks! I also use Thyme with the oregano and if you want a kick…throw some dried chili flakes in as you add the tomatoes. The base sauce I have used in my lasagna now and it made people cry. THANK YOU FOR THIS ONE!!
Meghan says
Yay! So happy you loved it Edward!
Alyssa says
These were absolutely delicious! When we pulled them out of the oven they were really watery (I believe coming from the mushrooms). Do you have any suggestions to make it less watery? We just blotted with a paper towel, so no biggy, they were so yummy! Thanks!
Meghan says
Hi Alyssa – Hmm, I haven’t had that happen – did you remove the gills from the mushrooms? Those tend to have more moisture in them. I show how to do it in my video.
Tonia says
I love this recipe. The flavor is amazing. I was wondering if you have the nutritional info for this recipe?
Meghan says
Hi Tonia – I’m glad you love the recipe. I’ve updated the recipe with nutritional information.
Tonia says
Thank you so much. 🙂
Erika says
I can’t find the nutritional info. Can you point me in the right directon?
Meghan says
Hi Erika, I’m not sure why it wasn’t showing up before, it should be there at the bottom of the recipe now.
Erika says
Thanks so much, can’t wait to try 🙂
Kurt says
These are awesome thanks for the recipe. I will definitely be making these again.
Meghan says
So happy to hear that! Thank’s Kurt!
Michelle says
Thank you for the recipe, it was so yummy! I went with mild sausage and added 4oz can of green chilies.
Meghan says
Yay! I’m so happy you loved it Michelle! The green chilies sounds like a great addition!
Emeline Hoblick says
THESE WERE AMAZING! My husband and I could not get enough of these! Will definitely make again!
Meghan says
Yay! So happy to hear that Emeline!
Helen says
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.
Meghan says
Yay! I’m so glad you love it Helen. That is a great idea to make the filling in a casserole dish!
Jackie says
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.
Meghan says
So happy to hear that Jackie! I’m glad to know they freeze well!
Ckennedy says
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!
Meghan says
So happy to hear that! Thanks so much for your comment!
Pamela Jester says
My favorite recipe.
Meghan says
SO glad you love it!
Toni says
Hi! Did you cut the sausage before or after the 20 minutes simmer ?
Meghan says
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!
Michele Price says
Amazing!! Fairly easy to make also. I did use precooked sausage and frozen precut peppers and onions.
Meghan says
Hi Michele – I’m so happy you loved them! Love that using already prepared items made it even easier!
Valeria says
These were so easy to make and so satisfying, my whole house loved them. thank you so much,
Meghan says
I’m so happy to hear that Valeria! Thank you!
Dave says
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!
Meghan says
Hi Dave – I’m so happy you loved it! It’s a favorite around here too.
Shannon says
When you have your leftovers for lunch do you re heat them in the oven ot can you microwave them?
Meghan says
Hi Shannon,
Yes, I microwave the leftovers. Hope you enjoyed them!
Tammy says
Well, I loved these but hubby didn’t.
Meghan says
I’m glad you loved them Tammy!
Mary beth says
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.
Meghan says
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!
Steve says
Do you have the nutritional values of this recipe. carbs, protein, fat, fiber, etc
Meghan says
Hi Steve,
I don’t have nutritional info at this time. There are lots of free nutrition calculators online – many of my readers like this one: https://www.myfitnesspal.com/ – Hope that helps!
Pamela J Thompson says
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!
Meghan says
Yay! So happy to hear that you loved it! Feel free to give out my blog link to the clients for the recipe!
Carolyn says
These look perfect! I can’t wait to try making this!
Megan @ Megunprocessed says
Love love love stuffed mushrooms!
Kristy says
Oh my goodness.. these were to die for!!! My husband and I enjoyed so much!!
Meghan says
Hi Kristy! Yay, thanks so much, I’m so glad you and your husband enjoyed them!
Catherine says
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!
Meghan says
Hi Catherine! Yay, I am sooo happy to hear that!
Cheryl says
What would you recommend serving this with?
Meghan says
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.
Keith R. Starkey says
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!
Meghan says
Thanks so much Keith!
K says
Hi!
Do you think these could be frozen or reheated to make leftovers?
Meghan says
I haven’t tried to freeze them so I’m not sure! I would freeze them individually and bake from frozen if you want to give them a try.
Catherine says
I freeze extra sauce and then use fresh mushrooms
Meghan says
That is a great idea, and cuts down on prep the next time!
CHrissy says
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. 🙂
Meghan says
Yay, so happy you loved them!
Jocelyn (Grandbaby Cakes) says
This looks amazing!!
Meghan says
Thanks Jocelyn!
Chandni Langford says
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!!
Meghan says
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!
Jodi says
I just sent a comment and i did use a 28oz can off sauce, not 12 oz. 🙂
Meghan says
Oh good, glad to hear it turned out great!
Jodi says
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.
Meghan says
Yum! Thank you Jodi!
Sarah says
These are delicious. Do you know the nutritional facts?
Meghan says
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.
Rita Pritchard says
Hi, just out of curiosity, is there a reason for not adding the stalks and gills to the sauce?
Meghan says
Hi Rita, I find the gills to be mushy and I don’t like their texture, but if you wanted to add them (and the stalks) to the sauce I’m sure it would be fine!
Linda Leone says
The gills make the filling “muddy” most chefs scrape the gills. If you peel the stems and dice them you should be fine in adding them
April says
I saved mine for vegetable stock!
Meghan says
Great idea! Thanks April!