These keto stuffed mushrooms feature savory Italian sausage and tender veggies stuffed and roasted to perfection. The ultimate sausage stuffed portobello mushrooms!

What Makes This Recipe Great

Eating low carb and keto, I set out to find creative ways to get the flavors and textures of my favorite foods without all the carbs and yucky feelings I have after eating them!

Enter, sausage stuffed portobello mushrooms! If you’re craving pizza, these keto stuffed mushrooms are just what you need!

All the flavors of sausage & mushroom pizza, with only 5 carbs and dairy free!

Recipe Highlights

  • Easy, 30-minute meal!
  • Keto & Low Carb
  • Dairy Free, Gluten Free, & Healthy!
  • Tastes just like pizza!

Watch The Recipe Video

Note: You can also watch this recipe video on YouTube

Ingredient Notes

Sausage: You can use either pork Italian sausage links and remove the casing, or bulk ground Italian pork sausage. 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!

Cauliflower Rice: You can use fresh cauliflower rice, but honestly frozen has a more neutral taste, is cheaper, and is more convenient.

Portobello Mushrooms: This recipe calls for 4 portobello mushrooms that are 5″ in diameter. If you’re serving guests or a larger family, be sure to get enough mushrooms to double or triple the recipe.

Parmesan: If you’re ok with dairy, these keto stuffed mushrooms would be delicious sprinkled with parmesan.

close up of sausage stuffed portobello mushrooms over zucchini noodles on a white plate

Recipe Step by Step

  1. Preheat the oven to 425ºF with the oven rack in the middle. 
  2. Line a rimmed baking sheet with a baking rack with parchment paper. Add on the portobello mushrooms with the opening UP. Drizzle with olive oil, salt + pepper. Roast for 15 minutes.
  3. 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.
  4. To the cooked sausage, add a bag of frozen cauliflower rice. It will help bind it, and stretch out the meat since the cauliflower rice takes on the flavor of the sausage and sneaks in more veggies!
  5. Cook, stirring occasionally, for another 5 minutes until the cauliflower rice is cooked through.
  6. Turn off the heat, add in the parsley, and stir.
  7. Remove the mushrooms from the oven, evenly divide and spoon the sausage mixture into the 4 portobello mushrooms.
  8. Roast the stuffed mushrooms for another 15 minutes until the mushrooms are tender and the sausage filling is getting crispy on top.
a closeup of keto stuffed mushrooms over zucchini noodles

Expert Tips

Serving: These keto stuffed mushrooms are delicious when served with zucchini noodles! Or even fancier, pesto zucchini noodles. Twirl your fork with some zoodles, then cut off a bite of this savory sausage stuffed portobello mushroom and enjoy!

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.

Leftovers: If we have leftovers, I’ll chop up the portobello and sauté it will the filling and top with a scoop of pesto. Yummy!

Make Kid Friendly: When I make this for my boys, I make a “stir fry” using white rice, the filling, some chopped zucchini noodles, and pesto. They love it!

Recipe FAQs

How many carbs are in these sausage stuffed portobello mushrooms?

One serving is just 5 net carbs! Serve with zucchini noodles and marinara sauce to keep it a delicious, low-carb, keto meal.

Can I freeze these keto stuffed mushrooms for future use?

Unfortunately, these mushrooms don’t freeze well. The mushrooms get really watery and soggy and wouldn’t turn out well.

My stuffed mushrooms are soggy. What happened?

You’ll want to make sure to use a baking sheet with a wire rack. Otherwise, the mushrooms get soggy bottoms sitting in the moisture that cools off.

More Keto Recipes

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Keto Beef Enchiladas

Crispy Verde Chicken

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Chinese Chicken Salad

Keto Pesto Caprese Salad

Keto Thai Curry Meatballs

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Keto Sausage Stuffed Portobello Mushrooms

These keto stuffed mushrooms feature savory Italian sausage and tender veggies stuffed and roasted to perfection. The ultimate sausage stuffed portobello mushrooms!
5 from 9 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.
Cauliflower Rice: You can use fresh cauliflower rice, but honestly frozen has a more neutral taste, is cheaper and more convenient
Adding Parmesan: If you’re ok with dairy, this would be delicious sprinkled with parmesan
Serving: These keto stuffed mushrooms are delicious when served with zucchini noodles! Or even fancier, pesto zucchini noodles. Twirl your fork with some zoodles, then cut off a bite of this savory sausage stuffed portobello mushroom and enjoy!
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.
Leftovers: If we have leftovers, I’ll chop up the portobello and sauté it will the filling and top with a scoop of pesto. Yummy!
Make Kid Friendly: When I make this for my boys, 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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