Stuffed Portobello Mushrooms

Ingredients & Substitutions

Here I explain the best ingredients for my stuffed portobello mushroom with sausage recipe, what each one does, 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.
• Olive Oil – I brush it on the mushrooms before roasting, but any heat-safe oil like avocado oil works if that’s what you’ve got.
• 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 – I like to make my own sugar-free version when I have time, but store-bought totally works here too.
• Fresh Basil – Gives these stuffed portebello mushrooms that fresh, herby vibe, but parsley, thyme, or oregano would be delicious too. No fresh herbs? Just use 1 tablespoon dried basil instead.
• Garlic – Fresh is always my go-to, but 1 teaspoon jarred or 1/4 teaspoon garlic powder works in a pinch.
• Sea Salt & Black Pepper – I keep it simple here, but if you like some heat, a pinch of crushed red pepper flakes is a nice touch.

VARIATION: Add more veggies.

I kept the recipe simple, but diced onions, tomatoes, or bell peppers are a great add-in. Just sauté them before the sausage — or toss in leftover caramelized onions if you have ’em.

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.

1. Roast the mushrooms. Line a baking sheet, remove the stems, and place the mushrooms face up. Brush with olive oil and bake until they’re soft and tender.
2. Brown the meat. While the mushrooms roast, cook the sausage in a skillet over medium-high heat. It usually releases enough fat, so I don’t add oil — but you can if needed.
3. Make the filling. Turn the heat down, stir in garlic until it smells amazing, then add the marinara, basil, salt, and pepper. Let it all warm through.

4. Stuff them. Blot out any extra liquid from the mushrooms, then fill them up and pile on the cheese.
5. Melt the cheese. Pop the stuffed portobello mushrooms under the broiler until the cheese is melty and golden on top.

Recipe 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 – Leftover crack chicken? Stuff it into the mushrooms, add cheese on top, and bake. So easy and so good.
• Crab – Make my hot crab dip and spoon it right 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 — I usually don’t even bother with sides. But if I’m in the mood for more, a simple Caprese or Mediterranean salad is perfect.

You can also add a bowl of vegetables, like oven roasted asparagus or make brussels sprouts in the air fryer.