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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. Â Like enough for 8 mushrooms. Â As much as I love them, that would be 4 meals for me and the mister. Â So I usually make 4 mushrooms, which we have for dinner and lunch the next day. Â Then I save half the sauce for another dinner. Â Hello! Â This is a multi tasking recipe! Â You can even meal prep! Â Or you can make 8 mushrooms, maybe you have 8 hungry kids that love mushrooms, I don’t know. Â 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. Â Remove from pan. Â Add 1 tablespoon olive oil. Â When hot, add the onions and bell peppers, season with salt and pepper. Â Saute until they have released their water and water has evaporated, and they are soft and starting to turn golden.Â
- 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. Â 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.
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!
Hi Dave – I’m so happy you loved it! It’s a favorite around here too.
When you have your leftovers for lunch do you re heat them in the oven ot can you microwave them?
Hi Shannon,
Yes, I microwave the leftovers. Hope you enjoyed them!
Well, I loved these but hubby didn’t.
I’m glad you loved them Tammy!
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.
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!
Do you have the nutritional values of this recipe. carbs, protein, fat, fiber, etc
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!
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!
Yay! So happy to hear that you loved it! Feel free to give out my blog link to the clients for the recipe!
These look perfect! I can’t wait to try making this!
Love love love stuffed mushrooms!
Oh my goodness.. these were to die for!!! My husband and I enjoyed so much!!
Hi Kristy! Yay, thanks so much, I’m so glad you and your husband enjoyed them!
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!
Hi Catherine! Yay, I am sooo happy to hear that!
What would you recommend serving this with?
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.
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!
Thanks so much Keith!
Hi!
Do you think these could be frozen or reheated to make leftovers?
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.
I freeze extra sauce and then use fresh mushrooms
That is a great idea, and cuts down on prep the next time!
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. 🙂
Yay, so happy you loved them!
This looks amazing!!
Thanks Jocelyn!
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!!
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!
I just sent a comment and i did use a 28oz can off sauce, not 12 oz. 🙂
Oh good, glad to hear it turned out great!
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.
Yum! Thank you Jodi!
These are delicious. Do you know the nutritional facts?
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.
Hi, just out of curiosity, is there a reason for not adding the stalks and gills to the sauce?
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!
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
I saved mine for vegetable stock!
Great idea! Thanks April!