Description
These Sausage Stuffed Portobellos are hearty, savory, and packed with bold flavors. Meaty portobello mushrooms act as low-carb edible bowls filled with seasoned sausage, sautéed vegetables, herbs, and melted cheese. This cozy, gluten-free, and keto-friendly dinner is perfect for weeknights, dinner parties, or satisfying comfort-food cravings without the heaviness of pasta or bread.
Ingredients
Scale
For the Stuffed Portobellos:
- 4 large Portobello mushrooms, stems removed and cleaned
- 1 lb (450g) sausage (pork, turkey, or chicken), casing removed
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 cup chopped spinach
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tbsp olive oil
- Salt and black pepper, to taste
- 1 tsp dried Italian herbs
Optional Add-Ins:
- Kale or Swiss chard instead of spinach
- Cauliflower rice for added volume
- Goat cheese or feta for a tangy twist
- Chili flakes for heat
Instructions
- Preheat Oven: Heat oven to 400°F (200°C). Line a baking sheet with parchment paper or grease a casserole dish.
- Prep Mushrooms: Clean mushroom caps with a damp towel. Remove gills with a spoon. Place cap-side down on the sheet, brush with 1 tbsp olive oil, season with salt and pepper, and roast for 10 minutes.
- Sauté Veggies: Heat remaining olive oil in a skillet over medium heat. Add onion and bell pepper; cook 3–4 minutes. Add garlic and sauté 1 minute.
- Cook Sausage: Add sausage to the skillet, breaking it up. Cook until browned. Stir in spinach and Italian herbs; cook until wilted. Remove from heat.
- Add Cheese: Stir in half the mozzarella and all the Parmesan. Mix well.
- Stuff Mushrooms: Pat mushrooms dry. Fill each cap with the sausage mixture and top with remaining mozzarella.
- Bake: Bake 15–18 minutes or until cheese is melted and golden. Cool for 5 minutes before serving.
Notes
- Pre-roast mushrooms: Prevents sogginess and concentrates flavor.
- Let filling cool slightly: Helps keep the cheese from melting prematurely.
- Use parchment paper: Avoid sticking and make cleanup easy.
- Drain excess fat: If using a fatty sausage, drain to avoid watery filling.
- Broil at the end: For extra golden, bubbly cheese.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: American