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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.
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.
- Let the mushrooms thaw in the fridge, with paper towels underneath to absorb water.
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:
Click 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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More Low Carb Recipes To Love
Easy Keto Italian Sausage Stuffed Mushrooms Recipe
This Italian sausage stuffed mushrooms recipe is an easy, healthy dinner! Learn how to make sausage stuffed portobello mushrooms with 6 ingredients + 30 minutes.
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RECIPE TIPS + VIDEO in the post above, nutrition info + recipe notes below!
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 turkey marinara mixture. Top with shredded cheese. Broil on the top rack until cheese is melted and slightly browned (about 3 minutes).
Nutritional information may vary slightly depending on the marinara sauce you use. It also assumes lean 93/7 ground turkey.
Serving size: 1 large mushroom cap with filling
NUTRITION INFORMATION PER SERVING
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
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