This post may contain affiliate links. Please read our disclosure policy.
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.
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
Yay, so glad you loved them Susan!
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!
Yay, so happy to hear that Nicole!
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
I’m so happy to hear that!
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?
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.
Second time making these. They are excellent!
I’m so glad to hear that Michael!
I used Italian turkey sausage and omitted the peppers, these are very good! Served with a salad, will defiantly be making again.
So happy you loved them Sunni!
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?
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!
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!!
Yay! So happy you loved it Edward!
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!
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.
I love this recipe. The flavor is amazing. I was wondering if you have the nutritional info for this recipe?
Hi Tonia – I’m glad you love the recipe. I’ve updated the recipe with nutritional information.
Thank you so much. 🙂
I can’t find the nutritional info. Can you point me in the right directon?
Hi Erika, I’m not sure why it wasn’t showing up before, it should be there at the bottom of the recipe now.
Thanks so much, can’t wait to try 🙂
These are awesome thanks for the recipe. I will definitely be making these again.
So happy to hear that! Thank’s Kurt!
Thank you for the recipe, it was so yummy! I went with mild sausage and added 4oz can of green chilies.
Yay! I’m so happy you loved it Michelle! The green chilies sounds like a great addition!
THESE WERE AMAZING! My husband and I could not get enough of these! Will definitely make again!
Yay! So happy to hear that Emeline!
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.
Yay! I’m so glad you love it Helen. That is a great idea to make the filling in a casserole dish!
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.
So happy to hear that Jackie! I’m glad to know they freeze well!
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!
So happy to hear that! Thanks so much for your comment!
My favorite recipe.
SO glad you love it!
Hi! Did you cut the sausage before or after the 20 minutes simmer ?
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!
Amazing!! Fairly easy to make also. I did use precooked sausage and frozen precut peppers and onions.
Hi Michele – I’m so happy you loved them! Love that using already prepared items made it even easier!
These were so easy to make and so satisfying, my whole house loved them. thank you so much,
I’m so happy to hear that Valeria! Thank you!