Whole30 + Keto Sausage Stuffed Portobello Mushrooms Recipe + Video – healthy Italian sausage + vegetables stuffed in portobellos and roasted in the oven. Paleo, low carb, gluten free, grain free, dairy free, sugar free, clean eating, real food.

If you’re craving pizza, these whole30 + keto sausage stuffed portobello mushrooms is just what you need!

All the flavors of sausage + mushroom pizza, but 5 carbs and dairy free!

Watch The Recipe Video

Note: You can also watch this recipe video on YouTube

sausage stuffed portobello mushrooms over zucchini noodles

Ingredients in Whole30 + Keto Sausage Stuffed Portobello Mushrooms

The ingredients in this dish are so simple. Organic portobello mushrooms that are roasted until tender stuffed with a mixture of italian pork sausage, onion, bell pepper, garlic + parsley.

Be sure to read your labels for italian sausage! A lot of them have sugar (or dextrose) snuck in. I get my sugar free humanely raised, hormone + antibiotic free pork sausage from ButcherBox, which I highly recommend!

sausage stuffed portobello mushrooms over zucchini noodles

Serving Whole30 + Keto Sausage Stuffed Portobello Mushrooms

These are delicious served with zucchini noodles! Or even fancier, pesto zucchini noodles.

Twirl your fork with some zoodles, then cut off a bite of this savory stuffed mushroom and enjoy!

Whole30 + Keto Sausage Stuffed Portobello Mushrooms

This Whole30 + Keto Sausage Stuffed Portobello Mushrooms Recipe is healthy Italian sausage + vegetables stuffed in portobellos and roasted in the oven. 
5 from 7 ratings

Ingredients 
 

  • 4 portobello mushrooms that are 5" diameter, stems removed, black gills scraped out with a spoon
  • 1 tablespoon olive oil
  • 1/2 medium yellow onion, finely chopped
  • 1 red bell pepper, finely chopped
  • 1 teaspoon kosher salt
  • 1 teaspoon pepper
  • 3 cloves of garlic, grated or finely minced
  • 1 pound sweet italian sausage, removed from the casing if using links
  • 1 10-ounce bag frozen cauliflower rice
  • 1/2 cup packed fresh parsley, finely chopped

Instructions 

  • Preheat oven to 425ºF with the oven rack in the middle.
  • Line a rimmed baking sheet with baking rack with parchment paper. Add on the portobello mushrooms with the opening UP. Drizzle with olive oil, salt + pepper. Roast for 15 minutes.
  • While the mushrooms are roasting, make the filling. Start by heating your cast iron skillet over medium heat. Add in the olive oil, bell pepper, onion, salt + pepper. Cook for 5 minutes until soft. Add in the garlic, and cook for 30 seconds until fragrant. Then, add in the sausage, breaking the sausage up (I like using a potato masher). Cook for 5 minutes until the sausage is no longer pink.
  • To the cooked sausage, add bag of frozen cauliflower rice. It will help bind it, stretch out the meat since the cauliflower rice takes on the flavor of the sausage and sneaks in more veggies! Cook, stirring occasionally, for another 5 minutes until the cauliflower rice is cooked through.
  • Turn off the heat, add in the parsley and stir.
  • Remove the mushrooms from the oven, evenly divide and spoon in the sausage mixture into the 4 portobello mushrooms.
  • Roast the stuffed mushrooms for another 15 minutes until the mushrooms are tender and the sausage filling is getting crispy on top.
  • Serve warm. Especially good over zucchini noodles or pesto zucchini noodles!
  • Leftovers will keep in an airtight container for 5 days refrigerated.
  • See the Recipe Notes below for more tips, FAQ's and ingredient substitutions.

Notes

Sausage: You can use either pork Italian sausage links and remove the casing, or bulk ground Italian pork sausage. Just read the labels to make sure it’s Whole30 compliant if doing a Whole30! This won't work with chicken sausage since it is already cooked.
Serving: Could also serve this with marinara sauce zucchini noodles!
Cauliflower Rice: You can use fresh cauliflower rice, but honestly frozen has a more neutral taste, is cheaper and more convenient
Rimmed Baking Sheet: You FOR SURE want to use a baking sheet with a wire rack. Otherwise the mushrooms get soggy bottoms sitting in the moisture that cools off.
Adding Parmesan: If you’re ok with dairy, this would be delicious sprinkled with parmesan
Leftovers: If we have leftovers, I’ll chop up the portobello and sauté it will the filling and too with a scoop of pesto. Yummy!
Make Kid Friendly: When I make this for my toddlers, I make a "stir fry" using white rice, the filling, some chopped zucchini noodles and pesto. They love it!
Calories: 454, Total Carbs: 6.8g, Protein: 19g, Fat: 39.3g, Fiber: 1.7g, Net Carbs: 5g
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