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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.
Storage Instructions
- 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.
You can also add a side of veggies, like oven roasted asparagus or air fryer brussels sprouts.
Tools For This Recipe
- Baking Sheet – This baking sheet is one of my favorites. It’s perfect for making this stuffed portobello mushrooms recipe.
- Silicone Mat – Keeps clean-up to a minimum, especially when working with melted cheese.
- Skillet – I love these! They are durable and have a good weight to heat evenly.
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!
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 375 degrees F (191 degrees C). Line a baking sheet with parchment paper, foil, or a silicone mat.
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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.
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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.)
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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.
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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.
Last Step: Leave A Rating!
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Related Easy Recipes
Recipe Notes
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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52 Comments
Jessica
0I love how these use sausage in them! It makes them so hearty and added tons of flavor too!
Sha
0These stuffed portobello mushrooms are incredibly delicious! They were cheesy and super satisfying! Plus, they looked stunning!
Freida O
0We loved these! I used portobellos and they were the perfect light dinner!
Roxie
0Super fast dinner! On the table in less than 30 minutes! I mixed some ricotta with grated parm and added a large dollop to each mushroom cap before adding the meat sauce (I mean, can you ever have too much cheese?). I’ll be putting this in rotation whenever Aldi has portobello caps in stock!
Lindsey
0These were so delicious! I would use 1/4 tsp of salt instead of 1/2. These were like mini pizzas! Visually delicious too. Pleasantly surprised.
Corinne
0So easy. So good. Just like everything from wholesome yum!
Barrie
0Could I use the brown cremini mushrooms for an appetizer size portions? Would I still want to pre bake the mushrooms?
Wholesome Yum D
0Hi Barrie, Yes, You could do that. I have never tried that, but I don’t think you would need to pre-bake smaller mushrooms.
Lannette
0Really simple to make and really delicious.
Lannette
0Really simple recipe and delicious too!
Jeannie
0Yesterday 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
0Why do I keep clicking for the turkey stuffed portabella and get a sausage recipe!
Wholesome Yum D
0Hi Cheryl, Not sure where you found the link but I don’t have a turkey stuffed portabella recipe.
Adele Roberts
0Where is the recipe for the turkey stuffed portobella mushrooms. I hit jump to recipe and I got the keto recipe.
Wholesome Yum D
0Hi 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
0Hi 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
0My 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
0Hi 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
0I will give you the comment that hubby gave me “Oh my. This is really good. You can make this anytime.”
Wholesome Yum A
0This 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
0Just 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
0OMG!!! 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
0I can’t wait to try this!
Maria P D'Orsi
0Sounds 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
0Hi 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
0Question: 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
0Hi Angela, The recipe and nutrition facts have been corrected. Servings are now 4 instead of 5.
Lori Ciaralli
0I 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
0Hi Lori! Thanks for catching that! I fixed it.
Len Wagner
0Made this tonight and it was excellent, Could use a little jalapeno for my taste but very good, quick, and delicious!
Eve Hunt
0Thank you this worked great! Can I freeze the leftover spaghetti squash or how long does it keep in the fridge?
Wholesome Yum
0Hi Eve, this recipe doesn’t have spaghetti squash but you can definitely freeze any cooked leftovers you have.
Dayna
0Total 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
0I 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
0Hi Jessica, did you drain or blot the liquid out of the mushrooms after they were baked? That could have caused the soggy consistency.
Lisa
0These were excellent! New family favorite and so easy!
Maya | Wholesome Yum
0I am so happy you liked it, Lisa! Have a great day!
Mary
0These 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
0Yay, so glad you liked them, Mary!
Suz
0I used ground chicken instead of turkey and they were delicious. Super easy and tasty – perfect for busy weeknights!
Maya | Wholesome Yum
0I am glad you liked it, Suz! Thanks for stopping by!
Tiffany
0Do 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
0Hi 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
0OMG! It was good. I was worried, but I love it. The recipe was super easy!! Thanks!
Maya | Wholesome Yum
0I am so happy you liked them, Tiffany!
Sabrina
0I’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
0Hi 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
0Is it one portobello cap per serving?
Maya | Wholesome Yum
0Yes. 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
0Excellent 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
0Hi 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
0Easy to make and very yummy! In fact, my husband said dinner was quite impressive.