Fox and Briar

Eat. Drink. Live.

Sausage Stuffed Portobello Mushrooms

by on 95

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

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.

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!
4.91 from 20 votes
Print Pin Rate
Course: Dinner
Cuisine: American
Keyword: Autum Recipes, Easy Recipes, Gluten Free, Low Carb, portobello mushroom recipe, Sausage stuffed potobella mushroom, Spring Recipes, Stuffed portobello mushroom, Summer Recipes, Weekend Meals, Weeknight Dinners
Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Servings: 8 Servings
Calories: 463kcal
Author: Meghan McMorrow | 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

  • 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

* 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

Calories: 463kcal | Carbohydrates: 16g | Protein: 25g | Fat: 35g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 910mg | Potassium: 870mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1122IU | Vitamin C: 43mg | Calcium: 345mg | Iron: 3mg
Nutritional information is an estimate for your convenience. If you have strict nutritional needs, please do your due diligence to make sure this recipe fits your needs.
Did you like this recipe?Please comment, rate and share! And don’t forget to tag me on Instagram @foxandbriar AND #foxandbriar so I can see what you made!

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

You May Also Like:

Reader Interactions

Comments

  1. 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.

    Reply

  3. 5 stars
    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.

    Reply

  4. 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.

    Reply

  5. 5 stars
    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

    Reply

  6. 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!

    Reply

  8. 4 stars
    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?

    Reply

    • 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.

      Reply

  10. 5 stars
    I used Italian turkey sausage and omitted the peppers, these are very good! Served with a salad, will defiantly be making again.

    Reply

  11. 5 stars
    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?

    Reply

    • 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!

      Reply

  12. 5 stars
    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!!

    Reply

  13. 5 stars
    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!

    Reply

    • 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.

      Reply

  18. 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

  19. 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

  20. 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

  25. 5 stars
    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

  28. 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

  30. 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

  34. 5 stars
    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

  36. 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

  38. 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

  40. 5 stars
    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

  42. 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

  44. Hi, just out of curiosity, is there a reason for not adding the stalks and gills to the sauce?

    Reply

Leave a Reply to Mary beth Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.