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!
Servings: 4
Calories: 454
Equipment
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.4 portobello mushrooms that are 5" diameter, 1 tablespoon olive oil, 1 teaspoon kosher salt
- 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.1 tablespoon olive oil, 1/2 medium yellow onion, 1 red bell pepper, 1 teaspoon kosher salt, 1 teaspoon pepper, 3 cloves of garlic, 1 pound sweet italian sausage
- 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.1 10-ounce bag frozen cauliflower rice
- Turn off the heat, add in the parsley and stir.1/2 cup packed fresh parsley
- 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.
Video
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 these savory sausage stuffed portobello mushrooms 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!
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!
Nutrition
Calories: 454 | Total Carbs: 6.8g | Protein: 19g | Fat: 39.3g | Fiber: 1.7g | Net Carbs: 5g