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GET IT NOWMy Easy Stuffed Portobello Mushrooms Recipe Is Cozy, Cheesy Comfort Food
These stuffed portobello mushrooms are special to me because they were actually the very first healthy recipe I ever posted on Wholesome Yum. ❤️ I’ve made many changes to my cooking since then, but this one has stood the test of time. Here’s why:
- Cheesy, cozy, and flavorful – Between the garlicky sausage marinara filling, and melty cheese, every bite feels like comfort. And unlike my keto stuffed mushrooms, this portobello mushroom recipe is hearty enough for dinner, not just a snack. If you’ve made and liked my stuffed zucchini boats, the filling on these is similar.
- Comfort food that’s good for you – These are packed with protein and use lighter mushrooms as a base, so I feel good about eating them. They’re naturally gluten-free, low carb, and use natural ingredients.
- Fast and easy dinner – These come together in just 30 minutes! It’s like lasagna vibes in a quicker, easier package.
This stuffed portobello mushroom recipe is hearty, cheesy, and so easy to throw together… basically everything I love in a quick dinner. Make it with me!
“These are the best [stuffed portobello mushrooms] I’ve made… and I’ve been making stuffed mushrooms for decades! Reminded me of sloppy Joe on a portobello. One mushroom for lunch kept me going till dinner. Definitely be making them again!”
-Karen
Ingredients & Substitutions
Here I explain the best ingredients for my sausage stuffed portobello mushrooms, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
- Portobello Mushrooms – I usually grab the biggest ones I can find, but medium works too — they just hold a little less filling. Want to turn this into an appetizer? Use cremini mushrooms instead and shorten the bake time.
- Italian Sausage – I love the flavor this adds, but you can swap in ground turkey, chicken, or beef. Just don’t forget to add a little Italian seasoning if you do — those aren’t pre-seasoned like sausage.
- Shredded Cheese – I used pepper jack for a little kick, but mozzarella cheese, cheddar, Parmesan cheese, or Monterey Jack would all be great if you want something milder.
- Marinara Sauce – You can use my homemade marinara sauce for maximum flavor, or just grab your favorite from the store.
- Fresh Basil – Gives these stuffed portebello mushrooms a fresh, herby vibe. Sometimes I swap in parsley, thyme, or oregano. If you only have dried herbs, you can substitute about 2 teaspoons of dried basil in the filling, and skip any extra on top.
- Garlic – Fresh is always my go-to, but 1 teaspoon jarred or 1/4 teaspoon garlic powder works in a pinch.
- Olive Oil – I brush it on the mushrooms before roasting. Any heat-safe oil, like avocado oil, is fine.
- Sea Salt & Black Pepper – I keep it simple, but if you like some heat, a pinch of crushed red pepper flakes is a nice touch.
How To Make Stuffed Portobello Mushrooms
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Roast the mushrooms. Line a baking sheet with parchment paper. Remove the stems, and place the mushrooms face up. Brush with olive oil and bake until soft and tender.
- Brown the meat. While the mushrooms roast, cook the sausage in a large skillet over medium-high heat. It usually releases enough fat, so I don’t add oil, but you can if needed.
- Make the filling. Turn the heat down and stir in garlic until it smells amazing. Add the marinara, basil, salt, and pepper. Let it all warm through.
- Stuff them mushrooms. Blot out any extra liquid from the mushrooms, then fill them up and pile on the cheese.
- Broil until melty. Pop the sausage stuffed portobello mushrooms under the broiler until the cheese is melted and golden on top. I like to garnish with more fresh basil.
My Recipe Tips
- Choose firm portobello mushrooms with tall sides on the cap. If they’re a little mushy or very flat, they won’t hold their shape as well when roasted and it’ll be harder to keep the filling inside.
- Should you scrape out the gills? That’s up to you! Sometimes I remove them and other times leave them in. The main reasons to remove them are they go bad a bit faster, sometimes hold dirt, and scraping creates more room for the filling. But when they look clean, I’ve been just as happy with the results without removing them, and it’s less work that way.
- After roasting, the mushrooms release quite a bit of liquid. This is normal! I just blot with paper towels to ensure they don’t water down the filling.
- You can easily stretch this filling to 6 mushroom caps. They’ll be less tall this way, and more suitable to serve with a side dish. When I make just 4 of these stuffed portobello mushrooms, they’re filling enough for my family all on their own.
- Season to taste depending on your marinara. Marinara sauces can vary a lot in flavor, so I always give the filling a quick taste and tweak the salt or herbs if needed.
- Keep an eye on the broiler. The cheese goes from melty to burnt fast, so I stay close when it’s under the broiler. It only takes a couple of minutes.
- Sometimes I add veggies to the filling. Diced onions or bell peppers are a great add-in. Just sauté them before the sausage, or toss in leftover caramelized onions if you have some. I also have more filling variations below.
Stuffed Portobello Mushrooms (30 Min Recipe)
My easy sausage stuffed portobello mushrooms have sausage marinara filling and melty cheese. Ready in just 30 minutes!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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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, and scrape out the gills if you like. Place them on the prepared baking sheet. Brush with olive oil and sprinkle with salt. Bake the mushrooms face up for 15-20 minutes, until soft.
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Meanwhile, cook the sausage in a large 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 and basil. Add salt and pepper to your taste if needed. Cook for another 2-3 minutes, until hot and not too runny.
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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 to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 large stuffed portobello mushroom
- Tips: Check out my recipe tips above to help you get the best flavor and texture and avoid common issues.
- Store: Keep leftovers in an airtight container in the fridge for up to 3-4 days.
- Meal prep: You can assemble these in advance and just bake when ready, or just precook the filling.
- Reheat: Warm them up in the microwave or the oven at 350 degrees F.
- Freeze: I usually freeze these before broiling. Wrap them individually in plastic wrap, pop in a zip lock bag, and keep frozen for up to 3 months. You can bake from frozen at 350 degrees F or thaw overnight for faster cooking.
📖 Want more recipes like this? Find this one and many more in my 30 Dinners In 30 Minutes, Healthy Ebook Bundle, and Winter Ebook Bundle!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Stuffed Portobello Mushrooms
Filling Variations
Want to switch up the filling? Totally doable! Just roast the mushrooms first, then add your (pre-cooked) filling, top with cheese, and bake.
- Spinach – For a veggie version, I like stuffing these with spinach dip, spinach artichoke dip, or even my spinach stuffed mushroom filling for a Mediterranean vibe.
- Chicken – My favorite is crack chicken. Just scoop inside the caps, add cheese, and bake. So easy and so good.
- Crab – Make my hot crab dip and spoon it into the portobello mushroom caps. Don’t forget the cheesy topping before it goes in the oven!
- Pizza – Fill ’em with pizza sauce and whatever toppings you love. I use my portobello mushroom pizza recipe as a guide.
Serving Ideas
These sausage stuffed portobello mushrooms are super filling on their own, so I usually don’t even bother with sides. But if you’re in the mood for more, my simple Caprese or Mediterranean salad is perfect on the side.
You can also add a bowl of vegetables, like my oven roasted asparagus or brussels sprouts in the air fryer.
64 Comments
Karen R
1These are the best stuffed mushrooms I’ve made…and I’ve been making stuffed mushrooms for decades! Reminded me of sloppy Joe on a portobello! One
Mushroom for lunch kept me going till dinner! Definitely be making them again!
Wholesome Yum D
0So glad they impressed you, Karen, especially after decades of mushroom-making! Love that they kept you full, too. Enjoy making them again!
Jennifer V
1Outstanding recipe! I was limited as to portobello size, wish I had giant ones. They definitely shrink when prebaking. I was in the middle of roasting tomatoes so used about 1 cup of peeled roasted tomatoes after the hot italian sausage was browned. Cooked until liquid evaporated and drained the excess grease. Added freshly grated parmesan to try to bind it a bit. I used a measuring cup to form the meat into a round shape and it held, kind of like a sausage cake on to of the portobello. This recipe had such wonderful flavor that I could eat it all by itself. Served with a large side salad and called it dinner. Thank you, keep those recipes coming! I’m eyeing your stuffed banana pepper recipe for my garden bounty of hungarian hots. Plan to make a bunch and freeze for easy appetizers!
Wholesome Yum D
0I’m so happy you enjoyed this, Jennifer! Love how you adapted it with roasted tomatoes and parmesan, sounds amazing. Excited for you to try the stuffed banana peppers next!
Carol
1My husband and I were pleasantly surprised at how good these were. I had chorizo on hand, so that’s what I used. These were so easy and delicious. I will definitely make these again.
Roxie
1Super 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!
Laura
0This was very tasty. I used Ground beef and Spice House Old World Italian Seasoning. Served with Pasta with a sauce made with the remaining Marinara sauce.
Wholesome Yum D
0So glad you enjoyed it, Laura! Love how you turned the extra marinara into a pasta sauce on the side, that makes the whole meal feel extra satisfying!
Patti
0Delish! Made 6 and they went fast! Recipe is easy, fast and turns out Yummy!!!
Wholesome Yum D
0That’s wonderful, Patti! I’m so glad they were such a hit.
Mindy Bleck
0Just what I was looking for, low carb , easy-peasy and super yummy! ⭐️⭐️⭐️⭐️⭐️
Maya | Wholesome Yum
0Thank you, Mindy! Enjoy!
Carolyn
0Made these for dinner last night. They were a huge hit with my family! Simple and delicious! They’ve already requested I make them again. Thanks for all your hard work!
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!
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.