This 30-minute recipe for pork sausage-stuffed fresh portobello mushrooms is an extra easy, low carb meal or appetizer with ground pork. Quick-bake the stuffed mushrooms on a sheet-pan and serve warm! Yields 4 servings.
Preheat oven to 400° Fahrenheit and chop onions, peppers and sage as noted.
Heat a large skillet over medium heat. Once hot, add in the sausage and onion to cook. Break the sausage into bits and cook for approximately 10-12 minutes, until the pork is browned and cooked through. Stir in the green pepper and sage when the pork is almost finished and then remove the pan from heat once the sausage is browned.
While the sausage is cooking, line a baking sheet with parchment paper. Scoop out the stem and ribs of the Portobellos and place them on the baking sheet.
Scoop the sausage mixture into the mushrooms, filling them completely. You may have some leftover sausage mixture.
Place the mushrooms on a baking sheet. Bake for 15 minutes.
Allow the mushrooms to cool for a minute and then serve.
Notes
Nutrition facts are an estimate provided for those following a Ketogenic or low-carb diet. See our full nutrition information disclosure here.