Large portobello caps hold a lot of filling, which makes them a good stand-in for a low carb main or a bigger appetizer. Here they are packed with browned Italian sausage, ricotta, mozzarella and Parmesan, then baked at 375°F until the cheese on top is melted and bubbly. Prep takes 10 minutes and baking takes 25, so the whole dish is ready in 35 minutes.
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The card lists 4 servings at 6 grams of carbohydrates each, with 8 mushrooms in the ingredient list. Everything is cooked in one skillet and one baking sheet, with a mixing bowl for the filling.
What Goes in the Filling
- Italian sausage (1 pound): mild or spicy, whichever you prefer. Brown it in 2 tablespoons of olive oil and break it up with a spoon as it cooks.
- Ricotta (1 cup): makes the filling creamy. Cream cheese or cottage cheese can stand in for it.
- Mozzarella (1 cup) and Parmesan (1/2 cup): half the mozzarella goes into the filling and the rest goes on top, where it browns.
- Seasoning: 1/2 teaspoon each of garlic powder and onion powder, 1 teaspoon of Italian seasoning, and salt and pepper to taste.
- Portobello mushrooms (8 large): stems removed, caps wiped clean. They are sturdy enough to carry a heavy filling.
- Fresh parsley: chopped, for the top.
Getting the Mushrooms Ready
Heat the oven to 375°F first. While it warms, wipe the portobellos clean with a damp cloth and pull out the stems. Set the caps on a baking sheet gill side up so the filling sits in the hollow instead of sliding off. Clean caps matter here, because they bake with the filling on top and there is no rinse afterward.
Cooking Notes
Cook the sausage for about 5 to 7 minutes, until it is browned all the way through, and drain off any extra fat before it goes into the bowl. Mix it with the ricotta, half of the mozzarella, the Parmesan and the seasonings until the filling holds together. Taste for salt after mixing, since the sausage and the cheeses already carry some.
Fill each cap generously, top with the remaining mozzarella and bake for 20 to 25 minutes. They are done when the mushrooms are tender and the cheese is melted and bubbly. Let them cool for a few minutes, then add the parsley. The filling is hot straight from the oven, so the short rest also makes them easier to handle.
Ways to Change the Filling
- Spinach or sun-dried tomatoes: chop and stir either into the filling. The spinach adds color, and sun-dried tomatoes add a sweet, tangy note against the sausage.
- Ground turkey or chicken: a lighter option in place of the sausage. Season it well, since it has less seasoning of its own.
- Other cheeses: goat cheese gives a tangy twist, and feta gives a Mediterranean one.
- Spices and herbs: smoked paprika for a hint of smoke, red pepper flakes for heat, or fresh basil, oregano or thyme. If you want it milder, cut back the garlic powder.
What to Serve With Them
A side salad of mixed greens, cherry tomatoes and cucumbers with a tangy vinaigrette gives a crisp contrast to the rich filling. Zucchini noodles sautéed in olive oil with garlic and Parmesan are a low carb stand-in for pasta, and cauliflower rice cooked with herbs works the same way. A dry white wine or sparkling water with lemon goes well with the cheese and sausage.
As an appetizer, the mushrooms suit a gathering. As a main, serve one or two per person alongside a salad.
Time and Nutrition
Prep is 10 minutes, cooking is 25 minutes and the total is 35 minutes. Per serving, the card gives 450 calories, 34 grams of fat (12 grams saturated), 6 grams of carbohydrates, 1 gram of fiber, 1 gram of sugar, 30 grams of protein and 800 milligrams of sodium.
FAQ
Can I make these ahead of time?
Yes. Assemble them a day in advance, cover with plastic wrap and refrigerate, then bake when you are ready. They can also be baked and frozen, then reheated in the oven.
How long do leftovers keep?
Up to 3 days in an airtight container in the refrigerator. Reheat in a 350°F oven until warmed through for the best texture.
Can I use different mushrooms?
Large cremini or shiitake mushrooms work too, as long as they are sturdy enough to hold the filling.
What can replace the ricotta?
Cream cheese or cottage cheese. Both keep the filling creamy.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Low Carb Sausage Stuffed Portobello Mushrooms Delight!
Ingredients
Instructions
Preheat the oven to 375°F.
In a skillet over medium heat, add the olive oil and Italian sausage. Cook until browned and fully cooked, breaking it apart with a spoon as it cooks, about 5-7 minutes. Drain excess fat if necessary.
In a mixing bowl, combine the cooked sausage, ricotta cheese, half of the mozzarella cheese, Parmesan cheese, garlic powder, onion powder, Italian seasoning, salt, and pepper. Mix until well combined.
Place the portobello mushrooms on a baking sheet, gill side up. Generously fill each mushroom cap with the sausage mixture.
Top each stuffed mushroom with the remaining mozzarella cheese.
Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.
Remove from the oven and let cool for a few minutes. Garnish with chopped parsley before serving.
Notes
For added flavor, consider mixing in some chopped spinach or sun-dried tomatoes into the stuffing mixture.
You can substitute the Italian sausage with ground turkey or chicken for a lighter option.
Nutrition
| Serving Size | 1 stuffed mushroom |
|---|---|
| Calories | 450 calories |
| Sugar Content | 1g |
| Sodium Content | 800mg |
| Fat Content | 34g |
| Saturated Fat Content | 12g |
| Unsaturated Fat Content | 22g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 6g |
| Fiber Content | 1g |
| Protein Content | 30g |
| Cholesterol Content | 100mg |