Keto Sausage Stuffed Portobello Mushrooms
This keto stuffed mushrooms recipe features savory Italian sausage and tender veggies roasted and stuffed to perfection. Serve these delicious sausage-stuffed portobello mushrooms as a low-carb appetizer or meal, and enjoy!
Table of Contents
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! These low-carb stuffed mushrooms make the most amazing side dish or quick and easy meal.
Simply remove the stems, make the filling, stuff the mushrooms, and serve! All the flavors of sausage and mushroom pizza, with only 5 net carbs and dairy free!
Recipe Highlights
- Easy, 30-minute meal!
- Keto-Friendly & 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
See the recipe card below for the full list of ingredients.
- 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 Cheese: If you’re ok with dairy, these keto stuffed mushrooms would be delicious sprinkled with parmesan cheese.
Recipe Step by Step
- Preheat the oven to 425ºF with the oven rack in the middle.
- 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.
- While the mushrooms are roasting, make the filling. Start by heating a large 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 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!
- 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 the sausage mixture, and stuff the mushrooms.
- Roast the keto stuffed mushrooms for another 15 minutes until the mushrooms are tender and the sausage filling is getting crispy on top.
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 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 it with a scoop of pesto. Yummy!
- 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
One serving is just 5 net carbs! Serve with zucchini noodles and marinara sauce to keep it a delicious, low-carb, keto appetizer or meal.
Unfortunately, these stuffed mushrooms don’t freeze well. The mushrooms get really watery and soggy and wouldn’t turn out well.
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.
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Keto Sausage Stuffed Portobello Mushrooms
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
Equipment
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 keto 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.
23 Comments on “Keto Sausage Stuffed Portobello Mushrooms”
Very good. It’s a family favorite! I use whole grain pasta instead of vegetable noodles.
Hi Terry! I’m glad you found a swap that works for you! So happy you like this recipe!
I didn’t have the red pepper or parsley but I made this last night with hot Italian sausage and pesto zucchini noodles. My husband loved it!
I am so glad you liked my stuffed mushrooms even though you didn’t have all the ingredients Lillian. I find the recipe is so versatile. Serving it with pesto zucchini noodles is delicious!
This was delicious!!
I am so glad you liked my mushrooms and that they turned out delicious Alyson!
It was good- lots of flavor and Very easy to make. Only substitution was to trade out almond flour for Panko ( tree nut allergy in house). Thanks again for an easy flavorful meal!
I am so happy you liked this Vanessa! Thanks for letting me know that panko worked instead of almond flour. I agree they are flavorful and so, so easy to make.
Fantastic recipe! Very easy to make and my husband absolutely loved it. What I did slightly different was after baking the mushrooms, I sprinkled some blue chees on, then broiled on high for about five minutes to get the cheese melty and delicious.
I’m so happy to hear that Ashley! Yea! You made my whole day! Adding in bleu cheese on top sounds delicious! I want to try that next time with goat milk cheese (I have an easier time digesting goat dairy).
I’m making these this evening ! Your Sausage Stuffed for Hubby and Spinach for Me ! I don’t have any stems or extra mushrooms so I am going to add hard boiled eggs to hold it all together ! Thank You for this wonderful recipe !
Yea! I hope you loved it Patti! Using hard boiled eggs is a great idea! Will add in even more protein. Thanks for your kindess! Means the world!
That sounds like the way to go for girls night! I’ll bet little Josh is the star of the whole night. ;)
And oh man, I am a mushroom FIEND and absolutely cannot get enough of them in my life. These stuffed beauties are absolutely screaming my name! Holy yuuuuum.
He is definitely the star everywhere he goes lately. He is going to need a cousin quick, otherwise he is going to get spoiled with all the attention, haha! Thanks Sarah!
Aww, girls nights are just the best, aren’t they!? Josh is totally allowed though, his cuteness overrides his boyness. :) This meal looks SO GOOD! Seriously I LOVE stuffed mushrooms and pairing it with the pesto pasta sounds amazing. This is definitely in my future!!
Everything is better with Josh! He’s my little buddy! Thanks Jess!
I bet Josh definitely makes girls night more fun – he’s SO darn cute! These mushrooms look SOOO good and I wish I could grab one for dinner. The crunchy panko topping looks so perfect :D
Thanks Rachel! You’re the sweetest!
Great idea! Girls night with the baby. Love it. I’ll do it with my little Thomas too, Nat. I bet it will be fun. I love when you show your chubby and cute baby on your snap chat.
This recipe looks delicious ;-)
Yes, you must bring Thomas to girls night. I don’t know how much longer I’ll be able to bring him to girl things. Within a few years he’ll want to be with the fellas, ha! Thanks Olivia!
What a fun way to spend an evening! This looks so hearty and yummy!
Aren’t girls’ nights the best?! I try to do that every so often too, though I have a feeling yours is way better with Josh! Mushrooms are my favorite and I’m loving this portobello sausage version. You are reminding me that it’s been way too long since I’ve had portobello! This looks SO good!
Girls nights are my favorite! Thanks Gayle!