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These Grain Free and Gluten Free, Sausage Stuffed Portobello Mushrooms, make a hearty dish packed with bold Italian flavors. It's simple enough for a weeknight, yet impressive enough for company!
When I first tried making stuffed mushrooms without wheat, I was surprised to discover that not only didn't miss the breadcrumbs; I actually preferred the stuffing without them. Often breadcrumb stuffing can have a soggy dense texture that is really unappealing. This stuffing is packed with veggies and is lighter on the palate.
For this recipe I used six portobello mushroom caps that were about 4 & 1/2 " wide. Their stems had been hacked off, so I also picked up an 8 oz package of “baby bellas” to add to the stuffing. If your portobellos have their stems, you could chop the stems finely, and use them in the stuffing instead.
I used sweet Italian pork sausage, but you could use turkey or chicken sausage if you prefer. Remove the casings and brown it in a large deep frying pan, over medium heat. Use a spatula to break up the sausage into small pieces as it browns. I got this sausage from Whole Foods, and while I love the clean ingredient list, it’s a bit mild in flavor. I like to add ground fennel because it makes the sausage taste more… sausagey. I also add the dried oregano and red pepper flakes at this time.
While the sausage is browning, finely chop one red bell pepper and add it to the sausage. Stir for about two minutes.
Next add chopped onion and chopped baby bella mushrooms to the mixture. Sauté over medium heat for about four minutes until the onions begin to soften and turn translucent, and the mushrooms loose most of their liquid.
Add minced garlic and sauté for about a minute, until it becomes fragrant. Add salt and pepper to taste, keeping in mind that if you are using parmesan, it will also add salt.
Transfer the sausage mixture to a large mixing bowl to cool, (unless you want a sausage omelet, you will want to get the temperature down a bit before adding the eggs.)
Meanwhile, clean the portobellos with a damp paper towel, by wiping off any visible soil. Use a spoon to scrape out the gills and remove any remaining stems.
Brush the tops of the caps with olive oil.
Flip the caps onto their backs. They are ready to fill!
Add the chopped parsley, basil, and eggs to the sausage mixture.
If you eat dairy, you can add grated Parmesan or Pecorino Romano cheese at this time. I love this raw Italian Parmesan from Whole Foods! Just omit cheese if you are dairy free.
Stir the stuffing mixture well, and evenly divide it among the mushroom caps. Then pack it down into the caps.
Place the caps on a parchment lined baking sheet and bake in a 400 degree oven for 15 minutes, or until the the portobellas soften and the stuffing is heated through, and beginning to brown.
Serve along with a green salad, and you have dinner!
I love adding a whole, unprocessed and healthy twist to classic recipes. My food is often grain-free, usually gluten-free, and always unprocessed.
Wow these look great! I'm going to make them this week for dinner. Thanks for the recipe!
Let me know how you like them Denise!
Came out great! Loved them. Ate hot and cold. Was great for leftovers too! Will definitely be making again. Thank you for giving the proportions.
So glad you enjoyed the recipe!
Wow, this kind of takes me back to my childhood, with an upgraded adult feel. Me and my mom used to make stuffed mushrooms together but never thought to add cheese. These look so good!
Made again, this time with homemade Italian sausage, and I usedbaby Bella's instead of full size portabellas. Love them both ways!!
These are a hit with my entire family. My husband hates sausage... but loves these. My 6 yr old even asks for 2nds!! We love them!!
That's awesome Ashley! These are a hit with my family too, in fact, they are going on the menu for this week!
I just made this recipe, and I am super impressed! Excellent flavors. I can't wait to make this again for company.
Thanks Roxannah! So glad you enjoyed these!
Thank you for this recipe. I did make some changes, I did add quinoa and zucchini to the mix, cut the recipe in half and used bella caps that were the size of my hand. going to keep the recipe and play with the filling with more veggies but i really liked it. thank you again.
You're welcome! Your version sounds yummy!
Great recipe! Which it had a calorie count.
I have come back to this recipe over an over again over the last couple of years. Sooo good!
[…] – Sausage Stuffed Portobellos skip the cheese and I made my own […]
One of our favorites and I make this a lot. I cut the garlic and cheese in half and used just 1/4 red pepper. Also only needed one egg. I use half the batch for two large caps and freeze the other half (sans egg) for another meal.
I'm so glad you enjoyed it! I freeze them as well, they are a great "meal prep" option!!
Hi Denise,
I had some leftover Italian sausage and was jonesing for some stuffed portabello mushrooms when I came across your recipe and decided to give it a try. Both my wife and I were not disappointed. The next day at work everyone wondered what my lunch was and complimented me on how good it smelled, even reheated in a microwave. Sorry, I didn't take any photos, but they were fantastic and really easy to make. Thank you for sharing your recipe, it's a keeper!
So glad you enjoyed it!
Wow, very savory, tasty and a great low carb meal. I didn’t have a couple ingredients and had to improvise. Used dill instead of fennel and a dash of cayenne instead of red pepper flakes. I also added 5 extra minutes in the oven and cooked them directly on a clay baking sheet.
Only trouble I ran across was, I never cleaned Portabellos before. Took longer than I thought and some crumbled apart as I scraped out the gills. Even though it wasn’t exactly the same, it was extremely tasty. Delicious!
Glad I was able to find your recipe posted 7 years ago. Thank you.
LOL, yes this is an oldie but a goodie. Glad you enjoyed the stuffed mushrooms!