These filling Stuffed Portobello Mushrooms with Sausage are fresh, flavourful and a family favourite lunch or dinner perfect for any day of the week! They’re easy to make and ready in under 30 minutes!
I’m all in for easy dinners these days! You know, ones that require minimal effort, few ingredients and not much time to throw together (sheet pan sausage with pepper and onions, anyone?!) But, there’s always one mandatory rule in my kitchen. And if you know me, you already know what that is. Everything must be DELICIOUS! And these Stuffed Portobello Mushrooms with Sausage are surely all of that (and more!) This is an easy dish that is full of flavour and deserves a spot on your lunch or dinner repertoire ASAP. The whole family is going to be begging for seconds!
Stuffed Portobello Mushrooms with Sausage are everything you want in a dinner, especially on those nights when you really don’t feel like cooking. Fast. Fresh. Flavourful. And yet, still tastes like something that came out of your favourite high class restaurant. Your very own high class restaurant, that is. In your very own home. Cause we in this together. And my kitchen rules are your kitchen rules. EVERYTHING must come out delicious!
With minimal effort from you and a ton of flavour to show for it, these Stuffed Portobello Mushrooms with Sausage are a 5 star main course that doesn’t even need dessert to follow! And hey, as if they weren’t *perfect* enough, they’re low carb and keto friendly to boot!
INGREDIENTS TO MAKE SAUSAGE STUFFED PORTOBELLO MUSHROOMS
Simple. Simple. Annnnd extra simple is the name of the game in this Stuffed Portobello Mushrooms with Sausage dish. You’ll see that these ingredients are easy to find and work with and you don’t need any special skills or equipment to get the ball rolling. So let’s get into them in a little bit more detail down below, shall we?
- Portobello Mushrooms: The glorious vessel that shall be stuffed! Portobello mushrooms have a meaty texture with a wonderful Earthy flavour. If you have the option (I didn’t), choose large and round portobello mushrooms with tall sides all the way around. Try to avoid getting flat ones with no edges or you’ll have a pretty hard time trying to stuff them.
- Italian Sausage: The bulk of the filling for these stuffed portobello mushrooms so you want to make sure you grab a flavourful kind. Mild, medium, hot or sweet Italian sausage all make great options. I used homemade mild Italian sausage (yay, me!) but you can use whatever kind of sausage you prefer. I love Italian sausage for the flavour it adds but again, you can switch it up altogether and use a different kind of sausage instead (i.e. chicken, turkey or chorizo).
- Onion: Adds flavour and texture to these stuffed portobello mushrooms with sausage. They’re cut small and sautéed with the meat for maximum flavour.
- Garlic: You know me and my garlic! Adds a delicious garlicky flavour to the dish. I love using fresh garlic for this recipe but if all you have on hand is garlic powder, feel free to use that instead. Substitute 1/2 tsp garlic powder for 2 minced garlic cloves.
- Basil: Adds a herby freshness and a pop of colour to this dish. We add it directly to the filling itself as well as use it as a garnish for the final product. Fresh is best in this recipe as dried basil just doesn’t taste the same and won’t give you a near similar flavour.
- Parmesan Cheese: Adds sharpness and richness to the dish. Freshly grated is best in this recipe and makes the world of a difference! Feel free to top the stuffed portobello mushrooms with extra cheese at the end and broil them for a few minutes to turn it crispy. Alternatively, top them with extra freshly grated parmesan cheese hot and fresh out of the oven right before serving.
- Olive Oil: Used for sautéeing the meat and veggies as well as brushing the portobellos before stuffing for extra flavour. You can use a different oil, such as avocado oil, instead if you prefer.
- Chili Flakes: For a bit of a kick! But, you can omit these if you’re already using a spicy sausage or if you don’t want any spice in the dish.
- Salt/Pepper: As always. To balance out the flavours and round out the entire dish.
HOW TO MAKE PORTOBELLO MUSHROOMS STUFFED WITH SAUSAGE (KEY TIPS)
- If you have the option, choose your own portobello mushrooms. Unfortunately, mine came pre-packaged so I didn’t get to personally choose which ones I wanted. But, if you’re lucky enough to get to, choose large and round ones with tall sides all the way around. Remember, we’re trying to stuff these bad boys so you want them to be the perfect vessel to hold all the filling! RECIPE NOTE: The mushrooms will shrink as they release moisture and bake in the oven. Some might even open up and lose some of the filling which is why it’s so important to start with as closed up ones as you can. Not to worry, though. If you lose some filling while baking, simply spoon it back in before serving.
- Don’t wash the portobello mushrooms. Instead, use a clean damp cloth or paper towel to wipe them clean. Mushrooms have a ton of moisture which will release as they bake in the oven and the last thing you want to do is add more!
- Carefully remove the gills from the portobellos using a spoon. This is an easy task (although messy!) and will make your mushrooms look a little more appealing/appetizing. However, since they’re totally edible and will be mostly covered by the stuffing, you can skip this step, if you wish.
- Carefully remove the stems from the center of each portobello mushroom. If you wiggle them around a bit, they should pop right out in one piece. However, be gentle, portobellos are kind of sensitive and you don’t want to end up breaking the whole mushroom in half or something. EXTRA TIP: Don’t throw those stems out, though! Chop them up and add ’em to the filling. They’re meaty, flavourful and great for adding extra texture.
- Season the portobello mushrooms front and back before stuffing. A little olive oil, salt and pepper goes a long way here. It’ll keep this dish well seasoned and flavorful all the way through!
- Don’t be shy when it comes to stuffing these bad boys! Fill ’em to the brim and use up alllllll the filling. You want them to be as full as can be before baking.
FREQUENTLY ASKED QUESTIONS
Sure! There’s nothing wrong with leaving the gills in portobello mushrooms as they don’t really do much to the flavour or texture after they’re cooked. However, I like removing them (it’s pretty simple to do!) so my dish looks more appealing and appetizing. The gills tend to turn an almost black, unpleasant looking colour. Besides, you can fit more stuffing into the mushrooms without the gills being all up in your way!
You can certainly cook the filling in advance to save on time and for convenience. Simply store it in an airtight container (for up to 3 days) until ready to use. You can also stuff the mushrooms the day before and keep them on a tray in the fridge covered with aluminum foil. When ready to cook, simply pop the tray in the oven (without the foil) and cook according to the directions found in the recipe card down below.
Any leftovers should be stored in an airtight container and kept in the fridge. Eat them within 2 days. Simply reheat in a hot oven until warmed through when ready to eat again.
These Sausage Stuffed Mushrooms are good with so many things! They’re great with anything from this Low Carb Cauliflower ‘Potato’ Salad to a simple bowl of Egg Drop Soup. Other amazing side dish options for these stuffed mushrooms are Air Fryer Spaghetti Squash, simple Oven Roasted Broccoli or Creamy Spinach Mashed Potatoes.
- 4 large Portobello Mushrooms*
- 1 pound Italian Sausage*
- 2 cloves Garlic, minced
- 1/2 cup Onion, chopped
- 1/4 cup Fresh Basil, chopped
- 1/4 cup Parmesan Cheese, freshly grated
- 1 tbsp Extra Virgin Olive Oil
- 1/2 tsp Salt, more for seasoning the mushrooms
- 1/4 tsp Pepper, more for seasoning the mushrooms
- 1/4 tsp Chili Flakes, optional
- Using a clean damp cloth or paper towel, wipe the mushrooms clean. Don't run them under water to clean them as you don't want to add any moisture.
- Gently wiggle the stems from the center until they pop out. Chop finely and set aside.
- Using a spoon, gently scrape out the gills and discard.
- Line a baking sheet with parchment paper and lay the mushrooms down. Spray them with cooking spray or brush them with a little bit of olive oil and season with salt and pepper on both sides. Set aside until ready to stuff.
- In a large skillet over medium heat, add the olive oil. Once hot, add the mushroom stems, onions and garlic. Sautée until soft and onions translucent, about 5 minutes.
- Add the sausage and cook until browned, breaking up with the back of a spatula, if necessary.
- If your sausage mixture is watery at this time, drain it. Then add the salt, pepper and chili flakes, if using. Stir to combine on medium heat for a few more minutes.
- Remove the pan from the heat and stir in the basil and parmesan cheese.
- Preheat the oven to 375° and generously stuff each portobello mushroom evenly with the sausage mixture. You want to use all the filling between the mushrooms and ensure they're stuffed to the brim
- Bake for 15 minutes or until the mushrooms are soft and cooked through. Top with additional fresh basil and grated parmesan cheese, if desired.
Try to find big and round portobello mushrooms with tall edges all the way around.
Mild, medium, hot or sweet Italian sausage will all work fine for this recipe.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 479Total Fat: 37gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 70mgSodium: 1443mgCarbohydrates: 12gFiber: 2gSugar: 5gProtein: 26g
Nutrition is only an estimate and calculated using Nutritionix.
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