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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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
I love the recipe. I make this the “unstuffed” version by chopping baby bella mushrooms to save money and make the dish go further.
That sounds great!
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.
Easy recipe to prep and prepare. Very flavorful dish using minimal ingredients. I will make again!
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 🙂
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.
So glad you and the family love it!
Can’t wait to try these Sausage Stuffed Portobello Mushrooms , I was actually searching for these recipes . Thanks for sharing this recipe with us .
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.
So glad you loved it!
Really filling maybe share with a great salad bowl great taste savory with the cheese it made for a great meal
So delicious! We highly recommend giving these a try!
So glad you love them!
I made these last night did they were excellent!! I used have the amount of crushed tomatoes and it was perfect. Thank you!!!
So happy you loved it!
This Sausage Stuffed Portobello Mushrooms seems so delicious , will love to try this one. Thanks for sharing this one .
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!
So glad to hear that! Hope you love them!
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.
Loved it! Making it again.
I love Mushrooms and I am so excited to try this one, thanks for sharing this one .
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!
So glad you loved it!
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.
I’m so glad to hear that!
Loved it!
So glad to hear that!
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.
So glad you and your wife loved them!
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.
So glad you loved them Nicole!