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!
Sausage Stuffed Portobello Mushrooms
Ahhh, you guys. These Sausage Stuffed Portobello Mushrooms are my new favorite thing, I’m not even kidding. 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. AS for this sausage stuffed portobello mushrooms recipe, here is how this works. First you make a delicious, savory, lip smacking sausage marinara sauce. Then you fill some beautiful portobello mushroom caps with said sausage marinara. Then you top with lots of mozzarella. Then you bake. Holy moly.
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.
Check out the video below to see me go through this recipe.
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Sausage Stuffed portobello Mushrooms
Prep
Cook
Total
Yield 8 Servings
Ingredients
8 Portobello mushrooms, stems and gills removed
1 pound hot Italian Sausage
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 can crushed tomatoes
16 ounces mozzarella cheese, grated
salt
pepper
fresh basil for garnish (optional)
Instructions
- Preheat oven to 375 degrees.
- Remove stems from mushrooms and use a spoon to scrape out the gills. Arrange 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, saute for 30 seconds. Add the crushed tomatoes and 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
* 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.
Courses Dinner
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!
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!