Who wants a big mushroom stuffed full of sausage? If you just raised your hand, this recipe is for you. These sausage stuffed portobello mushrooms are a meal unto themselves and can be made easily and quickly with only five ingredients. We used our country breakfast sausage for this recipe and they turned out really great, but you could substitute a spicy Italian or even a chorizo sausage if you are looking for a different flavor.
We decided to keep ours simple with only onions, peppers, sausage and sage to make the stuffing. However, you can really put whatever you are in the mood for into this dish. Just add ingredients and stuff away to your heart’s content.
All you have to do is brown the sausage in a pan and add in the other ingredients. After cleaning out the mushrooms and getting them ready, just fill them up with a heap of the sausage mixture and bake them in the oven for 15 minutes.
That’s it! A simple, complete meal in under 30 minutes. You can’t beat that.
We hope you like this recipe, and let us know if you get creative and try different versions. We want to hear how they turn out!
Be sure to leave a comment below and add a rating if you try this recipe. Also, take a picture and tag it on Instagram #realsimplegood so we can check it out!
Only 5 ingredients! These Paleo + Whole30 sausage stuffed portobello mushrooms are a super quick and easy meal. A simple, healthy dinner.
- 2 lbs ground sausage (regular breakfast sausage or Italian)
- 1 onion, diced
- 2 green peppers, diced
- 2 tbsp fresh sage, finely diced (or sub dried)
- 4-6 large Portobello mushrooms
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.
Nutrition facts are an estimate provided for those following a Ketogenic or low-carb diet. See our full nutrition information disclosure here.