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When you’re in the mood for a satisfying, flavorful, and fast dinner, try these sausage stuffed portobello mushrooms! Unlike my keto stuffed mushrooms that have a creamy filling, this stuffed portobello mushroom recipe has a meaty Italian sausage marinara filling and a kick from pepper jack cheese, more like my sausage stuffed zucchini boats or stuffed banana peppers.
Unlike many other stuffed mushroom recipes, these portobello stuffed mushrooms are more than a finger food — they’re a filling and healthy dinner! They are also special to me, because this was the first healthy recipe I ever posted on Wholesome Yum.
Why You’ll Love This Stuffed Portobello Mushrooms Recipe
- Bursting with savory flavors
- Meaty sausage marinara filling
- Melty, cheesy topping
- Simple ingredients
- Easy to make in just 30 minutes
- Healthy, gluten-free low carb dinner idea
Ingredients & Substitutions
This section explains how to choose the best ingredients for stuffed portobello mushroom with sausage, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Portobello Mushrooms – Look for portobello mushroom caps that are firm, with a smooth surface. This stuffed portobello mushroom recipe was originally developed using large ones, but I only found medium ones when I took these pictures and they worked just fine. They may just be more or less full depending on what size you use. If you want to make this into an appetizer, you could use cremini mushrooms instead and adjust the baking time.
- Olive Oil – For brushing onto the mushrooms before roasting them. You can use any heat-safe oil, such as avocado oil.
- Italian Sausage – Ground sausage adds robust flavor to the filling, but you can substitute it with ground turkey, ground chicken or ground beef. If you do, I recommend adding 1-2 teaspoons of Italian seasoning to the meat for more flavor, since these meats aren’t seasoned like sausage is.
- Shredded Cheese – I used Pepper Jack cheese for a spicy kick, but you can use mozzarella cheese, cheddar cheese, parmesan cheese, or Monterey Jack for a milder flavor profile.
- Marinara Sauce – I like to make my own sugar-free marinara sauce when I have time, but you could use store-bought as well.
- Fresh Basil – Adds herby flavor to portobello stuffed mushrooms. Feel free to use other fresh herbs, like fresh parsley, thyme, or oregano. You can also substitute the 1/4 cup fresh basil in this recipe with 1 tablespoon dried basil instead.
- Garlic – Fresh garlic always tastes best, but you can use 1 teaspoon jarred minced garlic to save time, or 1/4 teaspoon garlic powder if you don’t have any other kind.
- Sea Salt & Black Pepper – You can also add a pinch of crushed red pepper flakes if you want extra heat.
VARIATION: Add onions or bell peppers!
I kept this recipe for stuffed portobello mushrooms simple with as few ingredients as possible, but onions and bell peppers make a great addition to the filling. Dice them and saute in olive oil before cooking the sausage. (Alternatively, you can just mix in leftover caramelized onions if you have some.)
How To Make Stuffed Portobello Mushrooms
This section shows how to make sausage stuffed portobello mushrooms, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Roast the mushrooms. Line a baking sheet with parchment paper, foil, or a silicone mat. Remove the stems from mushroom caps, place them onto the baking sheet, and brush them with olive oil. Bake the portobello mushrooms, face up, until softened.
TIP: No need to scrape the gills.
Some people prefer to scrape off the gills of the mushrooms – you can do this if you like. I think they are delicious and definitely not worth extra work to remove.
- Brown the meat. Meanwhile, cook the sausage in a skillet over medium-high heat, stirring occasionally, until browned. (You can add oil to the pan if needed, but I didn’t find this necessary, since the sausage releases fat as it cooks.)
- Make the filling. Reduce heat to medium. Add the minced garlic and saute until fragrant. Add the marinara sauce, basil, sea salt, and black pepper, and cook until hot.
- Stuff portobello mushrooms. Drain or blot any extra liquid from mushroom caps. Fill the portobellos with the stuffing mixture. Top with shredded cheese.
- Melt the cheese. Broil stuffed portobello mushrooms on the top rack, until the cheese is melted and slightly browned.
More Stuffed Portobello Mushroom Recipes
Want to change up the sausage filling? It’s easy! Bake the mushrooms on their own like above. Then, make your filling (make sure you pre-cook it), top with cheese, and bake.
- Spinach – For a vegetarian main dish, stuff portobello mushrooms with spinach artichoke dip, or simply spinach dip. You can also try making the filling from my spinach stuffed mushrooms for a Mediterranean-inspired twist.
- Chicken – Stuff leftover crack chicken into the mushrooms, top with cheese, and bake.
- Crab – For crab stuffed portobello mushrooms, make hot crab dip, but instead of baking it in a baking dish, scoop it into portobello mushroom caps. Top with more cheese before baking.
- Pizza – Fill the mushrooms with pizza sauce and your fave pizza toppings! Follow my recipe for portobello mushroom pizza.
- Store: Keep leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Meal prep: You can make the entire recipe in advance, or just make the filling and pre-bake the mushrooms ahead of time.
- Reheat: Place on a baking sheet and bake at 350 degrees F, until warm.
- Freeze: You can freeze stuffed portobello mushrooms before or after the final broiling step. Either way, let them cool, place on a parchment paper lined baking sheet, and freeze until solid. Then, transfer to an airtight container or zip lock bag and freeze for up to 3 months. You can bake from frozen at 350 degrees F, but they will be done much faster if you thaw overnight in the fridge.
What To Serve With Stuffed Portobello Mushrooms
These easy stuffed portobello mushrooms make a healthy meal all on their own, so they don’t really need any side dishes.
If you want to add something, an Italian-inspired salad goes nicely to balance out the rich flavors. Try a simple Caprese salad, a flavorful Mediterranean salad, or a bowl of marinated artichoke salad.
Tools For This Recipe
Stuffed Portobello Mushrooms
Stuffed Portobello Mushrooms (30 Minutes!)
Make this easy sausage stuffed portobello mushrooms recipe with sausage marinara filling and melty cheese. Ready in just 30 minutes!
Recipe VideoTap on the image below to watch the video.
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Tap on the times in the instructions below to start a kitchen timer while you cook.
Remove stems from mushroom caps. Place them on the prepared baking sheet and brush with olive oil. Bake the mushrooms, face up, for 15-20 minutes, until softened.
Meanwhile, cook the sausage in a skillet over medium-high heat for 8-10 minutes, stirring occasionally, until browned. (You can add oil to the pan if needed, but I didn't find this necessary because the sausage releases fat as it cooks.)
Reduce heat to medium. Add the minced garlic and saute for 1 minute, until fragrant. Add the 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 hot.
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 for 2-3 minutes, until the cheese is melted and slightly browned.
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Serving size: 1 large stuffed portobello mushroom
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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