Description
Savory, cheesy sausage stuffed portobello mushrooms make the perfect low-carb, high-flavor dinner. Simple ingredients, bold flavor, and ready in under 40 minutes!
Ingredients
- 4 large portobello mushroom caps, cleaned and stems removed
- 1 tbsp olive oil, for brushing
- 1 lb Italian sausage (pork or turkey), casings removed
- ½ onion, finely chopped
- 2 cloves garlic, minced
- ½ tsp dried oregano
- ½ tsp dried basil
- Salt and pepper, to taste
- ½ cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese
- 2 tbsp fresh parsley, chopped (optional for garnish)
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet.
- Brush mushroom caps with olive oil and bake gill-side up for 10 minutes.
- Cook sausage in a skillet. Add onion, garlic, herbs, salt, and pepper.
- Stir in Parmesan cheese and remove from heat.
- Stuff each mushroom with sausage mixture, top with mozzarella.
- Bake for another 10–12 minutes until cheese is bubbly.
- Garnish with parsley and serve warm.
Notes
- Pre-bake mushrooms to prevent sogginess.
- Use spicy sausage for extra kick.
- Great with salad, zoodles, or cauliflower mash.
- Can be prepped ahead and baked later.
- Prep Time: 15 minutes
- Cook Time: 25 minutes