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My 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.
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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)
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My easy sausage stuffed portobello mushrooms have sausage marinara filling and melty cheese. Ready in just 30 minutes!
Instructions
[ See step photos See my tips ]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.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
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.
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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.
66 Comments
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.