FREE 5-Ingredient Recipe EBook

• Why You Need My Stuffed Portobello Mushrooms Recipe
• Ingredients & Substitutions
• How To Make Stuffed Portobello Mushrooms
• My Recipe Tips
• Recipe Variations
• Serving Ideas
• Stuffed Portobello Mushrooms (30 Minutes) Recipe card
• Recipe Reviews

These stuffed portobello mushrooms are extra special to me — they were actually the very first healthy recipe I ever posted on Wholesome Yum. ❤️ I’ve made a lot of changes to my cooking since then, but this one has stood the test of time. It’s hearty, cheesy, and so easy to throw together… basically everything I love in a quick dinner. Make this stuffed portobello mushroom recipe with me!

Why You Need My Stuffed Portobello Mushrooms Recipe

• Bursting with savory flavor – Between the garlicky sausage, marinara, and melted cheese, every bite is rich, bold, and totally satisfying. I could eat these on repeat.
• Meaty sausage marinara filling – Unlike my keto stuffed mushrooms , this one’s hearty enough for dinner , not just a snack. It reminds me of my sausage stuffed zucchini boats — but even more comforting with that mushroom base.
• Melty, cheesy topping – I went with pepper jack for a little kick, but you can totally swap it with mozzarella or whatever you’ve got. That golden, bubbly top is the best part.
• Fast and easy dinner – These come together in just 30 minutes, with simple ingredients you probably already have. Way quicker than making a lasagna but just as cozy.

Ingredients & Substitutions

Here I explain the best ingredients for my stuffed portobello mushroom with sausage recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Portobello Mushrooms – I usually grab the biggest ones I can find, but medium works too — they just hold a little less filling. Want to turn this into an appetizer? Use cremini mushrooms instead and shorten the bake time.
• Olive Oil – I brush it on the mushrooms before roasting, but any heat-safe oil like avocado oil works if that’s what you’ve got.
• Italian Sausage – I love the flavor this adds, but you can swap in ground turkey, chicken, or beef. Just don’t forget to add a little Italian seasoning if you do — those aren’t pre-seasoned like sausage.
• Shredded Cheese – I used pepper jack for a little kick, but mozzarella cheese, cheddar, parmesan cheese, or Monterey Jack would all be great if you want something milder.
• Marinara Sauce – I like to make my own sugar-free version when I have time, but store-bought totally works here too.
• Fresh Basil – Gives these stuffed portebello mushrooms that fresh, herby vibe, but parsley, thyme, or oregano would be delicious too. No fresh herbs? Just use 1 tablespoon dried basil instead.
• Garlic – Fresh is always my go-to, but 1 teaspoon jarred or 1/4 teaspoon garlic powder works in a pinch.
• Sea Salt & Black Pepper – I keep it simple here, but if you like some heat, a pinch of crushed red pepper flakes is a nice touch.

VARIATION: Add more veggies.

I kept the recipe simple, but diced onions, tomatoes, or bell peppers are a great add-in. Just sauté them before the sausage — or toss in leftover caramelized onions if you have ’em.

How To Make Stuffed Portobello Mushrooms

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Roast the mushrooms. Line a baking sheet , remove the stems, and place the mushrooms face up. Brush with olive oil and bake until they’re soft and tender.
2. Brown the meat. While the mushrooms roast, cook the sausage in a skillet over medium-high heat. It usually releases enough fat, so I don’t add oil — but you can if needed.
3. Make the filling. Turn the heat down, stir in garlic until it smells amazing, then add the marinara, basil, salt, and pepper. Let it all warm through.

1. Stuff them. Blot out any extra liquid from the mushrooms, then fill them up and pile on the cheese.
2. Melt the cheese. Pop the stuffed portobello mushrooms under the broiler until the cheese is melty and golden on top.

My Recipe Tips

• Should you scrape out the gills? That’s up to you! Sometimes I remove them and other times leave them in. The main reasons to remove them are they go bad a bit faster, sometimes hold dirt, and scraping creates more room for the filling. But when they look clean, I’ve been just as happy with the results without removing them, and it’s less work that way.
• After roasting, the mushrooms release quite a bit of liquid. This is normal! I just blot with paper towels to ensure they don’t water down the filling.
• You can easily stretch this filling to 6 mushroom caps. They’ll be less tall this way, and more suitable to serve with a side dish. When I make just 4 of these stuffed portobello mushrooms, they’re filling enough for my family all on their own.
• Season to taste depending on your marinara. Marinara sauces can vary a lot in flavor, so I always give the filling a quick taste and tweak the salt or herbs if needed.
• Keep an eye on the broiler. The cheese goes from melty to burnt fast, so I stay close when it’s under the broiler. It only takes a couple of minutes.

Recipe Variations

Want to switch up the filling? Totally doable! Just roast the mushrooms first, then add your (pre-cooked) filling, top with cheese, and bake.

• Spinach – For a veggie version, I like stuffing these with spinach dip , spinach artichoke dip or even my spinach stuffed mushroom filling for a Mediterranean vibe.
• Chicken – Leftover crack chicken ? Stuff it into the mushrooms, add cheese on top, and bake. So easy and so good.
• Crab – Make my hot crab dip and spoon it right into the portobello mushroom caps. Don’t forget the cheesy topping before it goes in the oven!
• Pizza – Fill ’em with pizza sauce and whatever toppings you love. I use my portobello mushroom pizza recipe as a guide.

Serving Ideas

These sausage stuffed portobello mushrooms are super filling on their own — I usually don’t even bother with sides. But if I’m in the mood for more, a simple Caprese or Mediterranean salad is perfect.

You can also add a bowl of vegetables, like oven roasted asparagus or make brussels sprouts in the air fryer .

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 4 large Portobello mushrooms (caps) ▢
• 1 tbsp Olive oil ▢
• 1/4 tsp Sea salt (for the mushrooms; plus more for the filling if needed, to taste) ▢
• 1 lb Ground Italian sausage (or any ground meat of your choice) ▢
• 1 cup Pepper jack cheese (shredded) ▢
• 1 1/2 cups Marinara sauce ▢
• 1/4 cup Fresh basil (chopped) ▢
• 2 cloves Garlic (minced) ▢
• 1/4 tsp Black pepper (optional, to taste) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 375 degrees F (191 degrees C). Line a baking sheet with parchment paper, foil, or a silicone mat .
2. Remove stems from mushroom caps, and scrape out the gills if you like. Place them on the prepared baking sheet. Brush with olive oil and sprinkle with salt. Bake the mushrooms face up for 15-20 minutes , until soft.
3. Meanwhile, cook the sausage in a large skillet over medium-high heat for 8-10 minutes , stirring occasionally, until browned. (You can add oil to the pan if needed, but I didn’t find this necessary because the sausage releases fat as it cooks.)
4. Reduce heat to medium. Add the minced garlic and saute for 1 minute , until fragrant. Add the marinara sauce and basil. Add salt and pepper to your taste if needed. Cook for another 2-3 minutes , until hot and not too runny.
5. Set the oven to the Broil setting. Drain or blot extra fluid from mushroom caps. Fill mushroom caps with sausage marinara mixture. Top with shredded cheese. Broil on the top rack for 2-3 minutes , until the cheese is melted and slightly browned.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1 large stuffed portobello mushroom

• Tips: Check out my recipe tips above to help you keep things simple, lock in flavor, and get perfectly cheesy, satisfying mushrooms every time.
• Store: Keep leftovers in an airtight container in the fridge for 3-4 days.
• Meal prep: Make the whole recipe ahead or just prep the filling and pre-bake the mushrooms.
• Reheat: Bake at 350 degrees F until warmed through.
• Freeze: Freeze before or after broiling—just cool, freeze on a lined baking sheet, then transfer to a container or bag for up to 3 months. Bake from frozen at 350 degrees F or thaw overnight for faster cooking.

📖 Want more recipes like this? Find this one and many more in my 30 Dinners In 30 Minutes , Healthy Ebook Bundle , and Winter Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

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© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Stuffed Portobello Mushrooms

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Stuffed Portobello Mushrooms (30 Minutes)

Make this easy sausage stuffed portobello mushrooms recipe with sausage marinara filling and melty cheese. Ready in just 30 minutes!

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/stuffed-portobello-mushrooms/

Ingredients

• 4 large Portobello mushrooms (caps)
• 1 tbsp Olive oil
• 1/4 tsp Sea salt (for the mushrooms; plus more for the filling if needed, to taste)
• 1 lb Ground Italian sausage (or any ground meat of your choice)
• 1 cup Pepper jack cheese (shredded)
• 1 1/2 cups Marinara sauce
• 1/4 cup Fresh basil (chopped)
• 2 cloves Garlic (minced)
• 1/4 tsp Black pepper (optional, to taste)

Instructions

1. Preheat the oven to 375 degrees F (191 degrees C). Line a baking sheet with parchment paper, foil, or a silicone mat .
2. Remove stems from mushroom caps, and scrape out the gills if you like. Place them on the prepared baking sheet. Brush with olive oil and sprinkle with salt. Bake the mushrooms face up for 15-20 minutes , until soft.
3. Meanwhile, cook the sausage in a large skillet over medium-high heat for 8-10 minutes , stirring occasionally, until browned. (You can add oil to the pan if needed, but I didn’t find this necessary because the sausage releases fat as it cooks.)
4. Reduce heat to medium. Add the minced garlic and saute for 1 minute , until fragrant. Add the marinara sauce and basil. Add salt and pepper to your taste if needed. Cook for another 2-3 minutes , until hot and not too runny.
5. Set the oven to the Broil setting. Drain or blot extra fluid from mushroom caps. Fill mushroom caps with sausage marinara mixture. Top with shredded cheese. Broil on the top rack for 2-3 minutes , until the cheese is melted and slightly browned.

Maya’s Recipe Notes

Serving size: 1 large stuffed portobello mushroom

• Tips: Check out my recipe tips above to help you keep things simple, lock in flavor, and get perfectly cheesy, satisfying mushrooms every time.
• Store: Keep leftovers in an airtight container in the fridge for 3-4 days.
• Meal prep: Make the whole recipe ahead or just prep the filling and pre-bake the mushrooms.
• Reheat: Bake at 350 degrees F until warmed through.
• Freeze: Freeze before or after broiling—just cool, freeze on a lined baking sheet, then transfer to a container or bag for up to 3 months. Bake from frozen at 350 degrees F or thaw overnight for faster cooking.

📖 Want more recipes like this? Find this one and many more in my 30 Dinners In 30 Minutes , Healthy Ebook Bundle , and Winter Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)