Sausage-Stuffed Portobello Mushrooms

If you’re a mushroom fan you MUST try these.  You can use either breakfast bulk sausage or Italian sausage to make them.  They will be delicious either way.  My Homemade Italian Sausage is what I used, as it is low in sodium or you can use my Homemade Breakfast Sausage for a different flavor.  If you use commercial sausage, bear in mind the sodium count will be much higher than shown below.   For the breadcrumbs, I used a slice of my homemade Grain-Free Fluten-Free Focaccia because I have it currently made and on hand.  Using other low-carb bread for your bread crumbs will also impact numbers and require recalculations be done. This recipe is suitable once you are at Phase 2 Atkins.


4 Portobello mushroooms (about 4 oz. each)

3 T. olive oil

14 oz. ground Italian (any casing removed) or bulk breakfast sausage, crumbled

1/3 c. chopped red bell pepper (or green)

2 oz. onion, chopped

1 clove garlic, minced

¼ c. chopped parsley

¼ tsp. dried oregano, crushed

1/8 tsp. dried basil

1/8 tsp. each sea salt and coarse black pepper

¼ tsp. Sriracha sauce (or 6-8 drops Tobasco)

1 slice low-carb bread (I used my gluten-free focaccia)

1 beaten large egg

4 oz. mozzarella cheese shreds

¼ c. grated Parmesan

DIRECTIONS:  Preheat oven to 350º.  Wipe mushrooms clean with a dry, clean cloth.  Stem and with a spoon, scoop out and discard black gills in center.  Chop stems and set on paper plate.  Chop/mince all listed vegetables and add to that same paper plate.  Heat olive oil over medium-high heat.  Brush mushroom cap domed sides with olive oil and place on baking sheet.  In remaining oil saute the sausage crumbles, breaking up smallish.  Add all listed vegetables, including the chopped mushroom stems, cooking until all are tender.  Turn off heat.  Add all spices shown and the Sriracha sauce (or Tobasco).  Crumb your low-carb bread and add to the mixture.  Beat the egg in a small bowl and add.  Stir the finished filling mixture well so all gets moistened with the egg.  Fill each of the mushroom caps with 1/4 of the filling.  Sprinkle 1 T. Parmesan on top of each mushroom.  Finish with 1 T. mozzarella shreds sprinkled on top.  Pop pan into preheated 350º oven.  Bake 20-25 minutes.  Enjoy with a lovely green salad or green side of your choosing.

NUTRITIONAL INFO:  Makes 4 servings, each contains:

522 cals, 40g fat, 10g carbs, 3.37g fiber, 6.63g NET CARBS, 32.3g protein, 316 mg sodium






6 thoughts on “Sausage-Stuffed Portobello Mushrooms

  1. We just made a sausage dip-stuff portobello dish last week here at Gee Willakers! Low Carb Kitchen! It was to die for! The combo of a classic sausage dip and hearty, meaty portobellos was incredible. Did not feel low carb at all!! I think we might try baby bellas at our next party (whenever COVID goes away, LOL)

    We just launched our WordPress site so our version of this hasn’tmade it to the site yet, but if you’re interested you can see a photo at or

    1. I wish you luck with your website/FB venture. My friends at Atkins community forums and other low-carb forums urged me 11 years ago to do a low-carb cafe of write a cookbook. I live in Central Texas now, but was born in N.C. Married a Texan. I’m a military “brat” so I never lived in NC long, but many relatives there in the Goldsboro area. I have never wanted the burden of the business side of that rerstauranting or publishing. But I wish fellow North Carolinians luck with your new low-carb venture.

      1. Mostly it’s just for us right now, but we do see a major need for the accessibility of low carb in our community. We’re doing what we can to bring the recipes to people, but who knows, maybe a restaurant or catering service will come of it!

    1. Yes, I have a Pinterest Board. There’s a Pinterest button at the bottom of every recipe for your convenience. There’s also a FOLLOW ME ON PINTEREST butrton on the right side of the page.

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