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I love this Italian sausage stuffed mushrooms recipe. It’s the ultimate healthy dinner that manages to be hearty at the same time. And bonus, these sausage stuffed portobello mushrooms are naturally low carb, keto, and gluten free. I love when that happens. Sometimes recipes need a few (or a lot!) of tweaks to turn them into low carb and keto favorites. But other times, the tweaks are minimal and easy sausage stuffed mushrooms are just that. These keto sausage stuffed mushrooms are stuffed with a flavorful Italian sausage filling that’s been cooked with marinara sauce and basil. Then, it’s stuffed into portobello mushroom caps, topped with cheese, and broiled until golden brown.

So back up a few years… did you know that this was my FIRST recipe I ever posted on Wholesome Yum?! If you’ve been here since the beginning, you may recognize it, even though the pictures have improved (HA!). But it was time for an update with tips, etc. If you’ve been here since the beginning, THANK YOU! And if you’re here now, THANK YOU! I’m so grateful for your support and inspiration. 🙂

Back to the sausage stuffed portobello mushrooms. I love portobello mushrooms – they are so versatile! You can fill them with just about anything savory and it almost always turns out amazing. They make the perfect vehicle for all kinds of toppings.

Between the Italian sausage, the marinara, the fresh basil, and the cheese…well this combination makes for the best sausage stuffed mushrooms in my opinion! I used pepper jack cheese for a kick, but feel free to use any cheese that you like. You can also substitute slices of cheese instead of shredded, if that’s what you have. This recipe really isn’t fussy at all, which is also one of the reasons that I love it so much.

Oh, and I also love how simple it is. I can prepare the filling for these low carb stuffed mushrooms while the mushroom caps roast in the oven. The mushroom caps and Italian sausage filling will be done around the same time. After that, simply assemble and broil them for a few minutes to melt the cheese.

So easy!

How To Cook Italian Sausage Stuffed Mushrooms

This easy sausage stuffed mushroom recipe may be simple, but the flavors are complex and oh-so-good.

Let me show you the three simple steps for how to make stuffed mushrooms with sausage:

Trim and bake mushrooms. Remove the stems from the mushrooms, being careful to not break the mushroom cap. Bake just until softened.

TIP: Some people prefer to scrape off the ribs of the mushrooms – you can do this if you like. I think they are delicious and definitely not worth extra work to remove.

Make the stuffing mixture. Brown the Italian sausage and then add garlic, marinara, basil, salt, and pepper to the pan. Cook until heated through.
Stuff the mushrooms. Blot any extra liquid from the mushroom caps and top with Italian sausage mixture.
Broil. Top with shredded cheese and broil until slightly browned.

Can Easy Sausage Stuffed Mushrooms Be Made Ahead?

Most healthy stuffed portobello mushroom recipes like this one are best made fresh, but you can definitely prep the filling ahead of time.

Simply brown the Italian sausage and mix in the rest of the filling ingredients. Separately, pre-bake the mushrooms. Let cool and store separately in the refrigerator. When it’s time to bake your sausage stuffed portobello mushrooms, simply add the filling, bake to heat, and then broil until cheese has melted and it’s golden brown.

Can You Freeze Sausage Stuffed Portobello Mushrooms?

Italian sausage stuffed mushroom caps can be frozen. But, the high water content in mushrooms makes them a little trickier than some other vegetables when it comes to freezing.

Some stuffed mushroom recipes recommend freezing them before baking at all, but I find they get too watery this way. Instead, here is the best way to freeze stuffed mushrooms:

Pre-bake the empty mushroom caps, but less than fully cooked (about 1/2 the time).
Pat the mushrooms dry.
Make the filling and stuff the mushrooms.
Assemble and freeze.

To reheat:

Let the mushrooms thaw in the fridge, with paper towels underneath to absorb water.
Bake.

What To Serve With Keto Sausage Stuffed Mushrooms

This easy sausage stuffed mushroom recipe is so versatile and can go with so many different sides! I actually love them as a meal on their own, but I also think keto low carb salads make the perfect addition to hearty keto stuffed mushrooms with sausage.

Chopped Italian Keto Antipasto Salad – Perfect Italian flavors to accompany the portobello mushroom stuffed with Italian sausage.
Easy Chopped Avocado Caprese Salad – Caprese salad gets a healthy upgrade with the avocado addition.
Chopped Mediterranean Salad – This flavorful salad dressing MAKES the salad.
Italian Marinated Artichoke Salad – Classic flavors on a bed of peppery arugula.
Colorful Rainbow Salad – If you love your salads colorful (who doesn’t?!), try out this salad with a wide range of veggies and crunch.

Tools To Make Keto Italian Sausage Stuffed Mushrooms

Tap the links below to see the items used to make this recipe.

Baking Sheet – This baking sheet is one of my favorites. I use it to cook with all the time. It’s perfect for making this Italian sausage stuffed mushrooms recipe.
Parchment Paper – Using parchment paper helps keep clean-up at a minimum. This is a must when cooking sausage stuffed portobello mushrooms.
Skillet – I use these non-stick skillets almost daily. You can brown the sausage to stuff your keto sausage stuffed mushrooms perfectly in these.

Easy Keto Italian Sausage Stuffed Mushrooms Recipe

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Ingredients

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4 jumbo Portobello mushrooms (caps) ▢
1 lb Italian sausage ▢
1 cup Pepper jack cheese (shredded) ▢
1 1/2 cup Marinara sauce ▢
1/4 cup Fresh basil (chopped) ▢
2 cloves Garlic (minced) ▢
1/2 tsp Sea salt ▢
1/4 tsp Black pepper ▢

Instructions

Tap on the times in the instructions below to start a kitchen timer while you cook.

Preheat the oven to 375 degrees F (191 degrees C). Line a baking sheet with parchment paper, foil, or a silicone mat.
Remove stems from mushroom caps. Bake face up on a silicone lined baking sheet until softened (about 15-20 minutes).
Meanwhile, cook sausage in a skillet on medium-high heat, stirring frequently, until browned (about 7-10 minutes).
Reduce heat to medium. Add garlic and saute for one minute, until fragrant. Add marinara sauce, basil, sea salt, and black pepper. (Adjust seasonings to taste depending on the marinara sauce you use.) Cook for another 2-3 minutes, until heated through.
Set the oven to the broil setting. Drain or blot extra fluid from mushroom caps. Fill mushroom caps with sausage marinara mixture. Top with shredded cheese. Broil on the top rack until cheese is melted and slightly browned (about 3 minutes).

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Recipe Notes

Nutritional information may vary slightly depending on the marinara sauce you use.

Serving size: 1 large mushroom cap with filling

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories 578

Fat 47g

Protein 26g

Total Carbs 12g

Net Carbs 10g

Fiber 2g

Sugar 6g

Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.

Course: Main Course

Cuisine: Italian

Keywords: easy sausage stuffed mushrooms, Italian sausage stuffed mushrooms, keto sausage stuffed mushrooms, sausage stuffed mushroom recipe, sausage stuffed portobello mushrooms

Calories: 578 kcal

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42 Comments

Jeannie
0 September 22, 2022Reply

Yesterday I grilled Turkey Pattie’s mixed w/Mexican Chorizo I found them too bland so I broke up the patties in the skillet and proceeded with this recipe OH MY! talk about flavor! Had lots of meat mixture leftover so I froze it until I purchase more mushrooms Thank You for all your awesome recipes Maya!
Cheryl
0 June 2, 2022Reply

Why do I keep clicking for the turkey stuffed portabella and get a sausage recipe!
- Wholesome Yum D
  0 June 3, 2022Reply
  
  Hi Cheryl, Not sure where you found the link but I don’t have a turkey stuffed portabella recipe.
Adele Roberts
0 March 5, 2022Reply

Where is the recipe for the turkey stuffed portobella mushrooms. I hit jump to recipe and I got the keto recipe.
- Wholesome Yum D
  0 March 7, 2022Reply
  
  Hi Adele, The recipe is the one on this page. It happens to be naturally keto friendly, but there’s nothing diet-specific about it and you can easily enjoy it even if you don’t follow that lifestyle.
  - Lorna
    0 April 18, 2022Reply
    
    Hi Maya, I think the confusion maybe: on a list of Ground Turkey Keto recipes from Parade Magazine, #51 comes to this ‘pork’ sausage recipe. Perhaps in the past, ground turkey was an ingredient? I just bought ground turkey so was looking for flavorful recipes today. And also to let you know, I have used your wonderful keto eggplant lasagna recipe! And I do cook with pork sometimes. My marinara recipe is similar to yours, but I brown the spicy sausage first, then the onions brown in the fat, so I don’t add extra olive oil, then the garlic, seasonings, crushed tomatoes, red wine, and simmer. My hubby is the eggplant lasagna maker, and your recipe is great.
Julie
0 April 3, 2021Reply

My first recipe from the WY recipe app; so simple and delicious!! My Hubby loved it too!

I just have one comment and a question; I substituted hamburger for the sausage and the meat sauce quantity was enough to top six mushrooms instead of four, which is great because I bought a pack of six portabella mushrooms.

My question is, which side is the face of the mushroom?? Top or bottom?
- Maya | Wholesome Yum
  0 April 3, 2021Reply
  
  Hi Julie, So glad you liked it! The filling to mushroom ratio can vary depending on how big your mushrooms are. To answer your question, when it says bake face up, it means with the ribbed side up. Hope this helps.
  
  (By the way, the Easy Keto App is here for Apple and here for Android if anyone is looking for it.)
Sandra L Musselman
0 January 7, 2021Reply

I will give you the comment that hubby gave me “Oh my. This is really good. You can make this anytime.”
Wholesome Yum A
0 November 9, 2019Reply

This is a very versatile base recipe. Didn’t have marinara sauce on hand so subbed a can of diced tomato (onion and garlic flavor). I had cheddar, not pepper jack cheese, so added some kick with some red pepper flakes. Served it with some steamed broccoli which I also melted some cheese over.. because why not? Definitely had too much filling for only four mushroom caps but I’ll find something to do with it..
Amanda Counts
0 October 28, 2019Reply

Just wanted to stop by and tell you how much I’m loving your meal plans! This is the first recipe I made and I’m so impressed. I love the simplicity of your recipes and that they don’t sacrifice taste. I also really like your suggestions of what to serve with the recipe. Keep up the great work! You make eating Keto painless 🙂
Tony D
0 October 2, 2019Reply

OMG!!! This came out soooo good last night! Me and my girl were so happy! I love it and can’t wait to make it again! I added some black olives and it came out so yummy!
Susan
0 September 21, 2019Reply

I can’t wait to try this!
Maria P D'Orsi
0 September 16, 2019Reply

Sounds like an excellent recipe but you list it as 5 servings, call for 4 mushroom caps, and then say the serving is one large mushroom cap with filling. If that’s the case then your calories are way off. Please let me know which is correct – is this 5 servings at 336 calories or 4 servings at 420 calories each. Glitches happen and I understand but this needs correction.

Love your recipes. I made the beef and cabbage soup with coleslaw this past weekend and it was a hit. It is definitely added to my cool weather rotation of comfort foods.
- Wholesome Yum M
  0 March 13, 2020Reply
  
  Hi Maria, Thank you for bringing this to my attention. The serving size has been updated to 4 servings. I’m so thrilled you loved the cabbage soup!
Angela
0 September 16, 2019Reply

Question: The recipe calls for 4 large mushrooms, but it says serving size is for 5 servings….trying to figure out my macros. is a serving only 3/4 of a mushroom? or would making 5 mushrooms and everything else the same basically keep the macros as is?
- Wholesome Yum M
  0 March 16, 2020Reply
  
  Hi Angela, The recipe and nutrition facts have been corrected. Servings are now 4 instead of 5.
Lori Ciaralli
0 September 14, 2019Reply

I see that turkey shows up only in the very last step. Did that creep in by accident? Love your posts, keep them coming!
- Wholesome Yum L
  0 October 4, 2019Reply
  
  Hi Lori! Thanks for catching that! I fixed it.
Len Wagner
0 September 9, 2019Reply

Made this tonight and it was excellent, Could use a little jalapeno for my taste but very good, quick, and delicious!
Eve Hunt
0 July 22, 2019Reply

Thank you this worked great! Can I freeze the leftover spaghetti squash or how long does it keep in the fridge?
- Wholesome Yum
  0 August 6, 2019Reply
  
  Hi Eve, this recipe doesn’t have spaghetti squash but you can definitely freeze any cooked leftovers you have.
Dayna
0 February 27, 2019Reply

Total success!! The man said “don’t change a thing the next time you feel like making this”
And this is from someone who ALWAYS has to add his twist on everything! Lol
I DID add a sprinkle of fresh parmesan when they came out of the oven.
Thanks!!
Jessica
0 September 27, 2018Reply

I just made this tonight and it was not the best…I think it needs more cheese or bread crumbs. The mushrooms came out too soggy because I baked it for 15 minutes. I don’t think I would make this again….
- Wholesome Yum
  0 August 13, 2019Reply
  
  Hi Jessica, did you drain or blot the liquid out of the mushrooms after they were baked? That could have caused the soggy consistency.
Lisa
0 September 10, 2018Reply

These were excellent! New family favorite and so easy!
- Maya | Wholesome Yum
  0 September 16, 2018Reply
  
  I am so happy you liked it, Lisa! Have a great day!
Mary
0 August 31, 2018Reply

These are so yummy! I had bought some portobello caps on a whim and then I had no idea what to do with them lol. These are perfect, I will be making again very soon! Thanks for the idea!
- Maya | Wholesome Yum
  0 September 10, 2018Reply
  
  Yay, so glad you liked them, Mary!
Suz
0 August 21, 2018Reply

I used ground chicken instead of turkey and they were delicious. Super easy and tasty – perfect for busy weeknights!
- Maya | Wholesome Yum
  0 August 27, 2018Reply
  
  I am glad you liked it, Suz! Thanks for stopping by!
Tiffany
0 July 20, 2018Reply

Do you all leave the gills? I didn’t know I was supposed to take them out. They still were very good. Just wondering.
- Maya | Wholesome Yum
  0 September 10, 2018Reply
  
  Hi Tiffany, You can do either way. I like them and don’t want the extra step of removing them, so I leave them in.
Tiffany Weston
0 July 20, 2018Reply

OMG! It was good. I was worried, but I love it. The recipe was super easy!! Thanks!
- Maya | Wholesome Yum
  0 July 22, 2018Reply
  
  I am so happy you liked them, Tiffany!
Sabrina
0 March 11, 2018Reply

I’m not sure I did my mushrooms right, which side is “face up”? they kind of shriveled up and there was a lot of juice that I poured out of the dish. They were also kind of flat and not bowl shaped so the “stuffing” really just sat on top. I also just used my favorite spaghetti sauce so it cut it down to just 4 ingredients. Other than my (possible) confusion, it was delish! I used 8 mushrooms and still had lots of the turkey mixture left over so I added some breadcrumbs and Parmesan cheese and made 20 meatballs!
- Maya | Wholesome Yum
  0 April 9, 2018Reply
  
  Hi Sabrina, Face up would be the round part down, bottom of the cap up. Maybe I didn’t make that clear enough, sorry! The recipe card says to drain or blot extra fluid from the mushrooms to get rid of the juice you are talking about. The amount of turkey mixture does vary depending on the size and shape of the mushroom caps. I’m glad you still thought they were delicious and found a way to use up the rest of the meat!
Marilyn Kies
0 January 26, 2017Reply

Is it one portobello cap per serving?
- Maya | Wholesome Yum
  0 January 27, 2017Reply
  
  Yes. The ones I used were large – about 4″ across. You may get more or less of them depending on the size you have and how deep they are.
Felicia
0 January 22, 2017Reply

Excellent recipe! Had a lot of stuffing left over so had it on whole wheat pasta next day! A two-fer!!! Loved it!
- Maya | Wholesome Yum
  0 January 22, 2017Reply
  
  Hi Felicia, I’m so glad you liked it! The amount of stuffing will vary depending on the size of the mushrooms, so sometimes I have some left over too. It works well as a topping for all kinds of things later. 🙂
Adriana
0 September 14, 2016Reply

Easy to make and very yummy! In fact, my husband said dinner was quite impressive.