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!
Preheat oven to 375 degrees 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.
Add the garlic and oregano, saute 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.
* 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.