What readers are saying about these baked stuffed mushrooms

Y’all this is soo good and so easy!! That sausage and pepper flavor is so craveable and it’s perfect for easy, minimal ingredient and prep weeknight dinner. Try this ASAP!


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sausage stuffed mushrooms with chopped green peppers on board horizontal image

Related ->> Check out these stuffed cremini mushrooms!

How do you make sausage stuffed portobello mushrooms?

You’d think it would be hard to make such a delicious meal, but it’s actually very easy. The hardest part is carefully scooping out the stem and “ribs” of the portobello. Here are a few tips for that:

  • Be very gentle when handling the mushrooms. They are soft and tend to flake around the edges.
  • Use a sharp knife to cut off the stem at the base of the mushroom.
  • Gently scrape the “ribs” of the mushroom out with a spoon.
  • Wipe off the mushroom with a napkin to remove any dirt or debris.
  • Here’s a visual of the process.

What do you stuff these mushrooms with?

We decided to keep this recipe simple with only onions, peppers, pork 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. Some ideas for other ingredients:

  • Spinach
  • Chopped artichoke hearts
  • Pesto sauce
  • Olives
  • Shredded cheese
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4.44 from 41 ratings
Get the Recipe:

Easy Pork Sausage-Stuffed Portobello Mushrooms

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.


  • 2 lbs ground pork sausage, (regular breakfast sausage or Italian work too)
  • 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.

Last Step:

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Nutrition facts are an estimate provided for those following a Ketogenic or low-carb diet. See our full nutrition information disclosure here.  
Calories: 733kcal, Carbohydrates: 9g, Protein: 36g, Fat: 60g, Saturated Fat: 20g, Fiber: 2g
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Easy Pork Sausage-Stuffed Portobello MushroomsEasy Pork Sausage-Stuffed Portobello Mushrooms