Sausage Stuffed Portobello Mushrooms

  • Author: Tastes Lovely
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 4 1x


  • 4 portobello mushrooms that are 5″ diameter, stems removed and saved, black gills scraped out with a spoon
  • 1 tablespoon olive oil
  • 1 pound sweet italian sausage, removed from the casing
  • 1/2 medium yellow onion
  • 1 red bell pepper, sliced in half, stem, ribs and seeds removed
  • 3 cloves of garlic
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 cup packed fresh parsley, finely chopped
  • 1/2 almond flour (optional)


  1. Preheat oven to 350 degrees with the oven rack in the middle.
  2. Line a rimmed baking sheet with baking rack with parchment paper, and add the portobello mushrooms with the opening UP.
  3. Preheat a large skillet over medium high heat. Add the olive oil and the sausage, breaking the sausage up with a wooden spoon. Cook for 5 minutes until the sausage is no longer pink.
  4. While the sausage is cooking, add the mushroom stems, onion, bell pepper and garlic to a food processor. Pulse the vegetables until they are very finely chopped.
  5. Add the finely chopped vegetable mixture to the italian sausage. Season with the salt and pepper. Cook another 3 minutes until the vegetables have softened and the sausage is cooked all the way through.
  6. Remove the sausage mixture from the heat. Add in the parsley and stir.
  7. Spoon the sausage mixture into the portobello mushrooms. Top each portobello with 2 tablespoons almond flour, then drizzle with olive oil.
  8. Bake the stuffed mushrooms for 15 minutes until the mushrooms are tender.
  9. Serve warm.


*if your portobello mushrooms didn’t come with stems, substitute 8 baby bella or button mushrooms. You don’t want to skip it! The finely chopped mushrooms help bind the sausage mixture.