Sausage Stuffed portobello Mushrooms #lowcarb #healthydinner

Sausage Stuffed portobello Mushrooms #lowcarb #healthydinner

These Sausage Stuffed Portobello Mushrooms are a tasty low carb supper! A flavorful hotdog tomato sauce bested with gooey, melty cheddar over an umami portobello mushroom! Make this portobello mushroom formula for supper today around evening time!

Ahhh, you folks. These Sausage Stuffed Portobello Mushrooms are my new most loved thing, I'm not by any means joking. Portobello mushrooms make an extraordinary low carb supper base. You realize I love utilizing vegetables as a carb replacer like with THESE chime peppers or THESE ringer peppers or ALL the spaghetti squash. PS, spell check is revealing to me that "carb replacer" isn't a thing? Um, I need to dissent, carb replacer is TOTALLY a thing, and these Sausage Stuffed Portobello Mushrooms are absolutely one of them. Those? Anyhoo.

Useful bit of advise, this makes a TON of sauce. Like enough for 8 mushrooms. As much as I love them, that would be 4 suppers for me and the sir. So I for the most part make 4 mushrooms, which we have for supper and lunch the following day. At that point I spare a large portion of the sauce for another supper. Hi! This is a performing multiple tasks formula! You can even feast prep! Or on the other hand you can make 8 mushrooms, perhaps you have 8 hungry children that affection mushrooms, I don't have the foggiest idea. In any case, you have some flavorful, exquisite, mushy, frankfurter stuffed portobello mushrooms in your future.

Also Try Our Recipe : Low Carb Unstuffed Cabbage Casserole Recipe

Sausage Stuffed portobello Mushrooms #lowcarb #healthydinner


  • 8 portobello mushrooms stems and gills removed
  • 1 pound hot Italian Sausage ground
  • 2 tablespoons olive oil
  • 1 onion diced
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 4 garlic cloves minced
  • 1 teaspoon oregano
  • 28 ounce crushed tomatoes 1 can
  • 16 ounces mozzarella cheese grated
  • salt to taste
  • pepper to taste
  • fresh basil for garnish optional


  1. Preheat oven to 375°F.
  2. Clean mushroom caps: Remove stems from mushrooms and use a spoon to scrape out the gills.  Arrange mushroom caps on a baking sheet, brush with olive oil and season with salt and pepper.  Set aside.
  3. In a saute pan over medium heat, brown the sausage.  Remove from pan.  Add 1 tablespoon olive oil.  When hot, add the onions and bell peppers, season with salt and pepper.  Saute until they have released their water and water has evaporated, and they are soft and starting to turn golden. 
  4. Add the garlic and oregano, sauté for 30 seconds.  Add the crushed tomatoes. Add the sausage back into the pan, stir. Simmer for at least 20 minutes to let flavors combine.
  5. Spoon sausage mixture into the mushrooms, top with shredded cheese.
  6. Bake for 15 minutes, or until cheese is melted and mushrooms are tender.  Finish under the broiler for 1-2 minutes to brown cheese, if desired.
  7. Garnish with fresh chopped basil if desired.

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