Italian Sausage Stuffed Portobello Mushrooms
This post may contain affiliate links. Please read my disclosure policy.
Make a batch of everyone’s favorite appetizer, aka Italian Sausage Stuffed Mushrooms. These quick and easy stuffed baby bella mushrooms are filled with Italian sausage, sun-dried tomatoes, and parmesan cheese. Makes 12 large or 24 small stuffed portobello mushrooms. Low carb, keto, and paleo-friendly!
I love stuffed mushrooms. They are delicious filled with various ingredients, but these sausage stuffed portobello mushrooms are a personal favorite.
With simple, gluten-free ingredients, you’ll stuff irresistible flavors and textures into juicy mushrooms. To keep things gluten-free, there are no breadcrumbs, but with the insanely flavorful sun-dried tomato and sausage filling, no one will know the difference.
Also, if you haven’t tried these Mediterranean stuffed portobello mushrooms and these loaded potato stuffed mushrooms, what are you waiting for? They are simple to make and packed with healthy nutrients.
Why You’ll Love This Recipe
- Mushrooms are good for you! This is a great way to add vitamin B-rich food to your diet.
- No breadcrumbs. These shrooms are a gluten-free and low-carb appetizer.
- You can serve this as an elegant holiday appetizer or with a couple of sides as a hearty meal for two.
- Great to make in advance. Assemble the mushrooms ahead of time and bake them before serving.
Ingredients You’ll Need
- Mushrooms – For bite-sized stuffed mushrooms, you’ll need about 24 small cremini mushrooms (aka baby bella) mushrooms. Three 8-oz containers should yield about 24 You can also make large stuffed mushrooms using about a dozen portobello caps.
- Sausage – Use your favorite sweet, mild, or hot ground Italian sausage. You can use sausage links. You’ll need to remove the ground sausage from the casings first.
- Olive Oil – to cook the sausage in and drizzle over the tops of the mushrooms before baking.
- Onion – adds a layer of sweet and savory flavor. Sweet onion or shallots are best here.
- Parmesan – Using freshly grated parmesan cheese makes a huge difference. When baked, it adds a creamy element to the filling and becomes golden brown and bubbly.
- Sun-dried Tomatoes – I buy dehydrated bagged sun-dried tomatoes and rehydrate them in warm water before chopping. However, the sun-dried tomatoes in oil work great here; just be sure to drain and pat them dry before chopping.
- Dry Spices – Italian sausage is already loaded with flavor, so you’ll only need a bit of fresh cracked pepper and paprika to spice things up. For extra spicy stuffed mushrooms, add red pepper flakes.
- Herbs – Basil brings depth to the mushroom filling. You can use dried or fresh here. I also like to garnish my stuffed mushrooms with chopped parsley or basil before serving, but that’s optional.
How To Make Sausage Stuffed Portobello Mushrooms
Step 1: Preheat the oven and prep mushrooms. Preheat your oven to 375 degrees. While the oven preheats, prepare your mushrooms. Remove the stems and scoop out the gills and some of the middle to make space for the filling. Finely dice the stems.
Step 2: Cook sausage, onion, and mushroom stems. In a large skillet, sauté the sausage in olive oil over medium heat until no longer pink. Add the onion and stems and sauté until the onion is soft and translucent.
Step 3: Finish filling. Add the chopped sundried-tomatoes, parmesan, tomatoes, pepper, paprika, and basil to the skillet and stir continuously until the cheese melts. Remove from the heat.
Step 4: Stuff mushroom caps. Spoon the filling mixture into the center of each cap, then drizzle olive oil over the tops.
Step 5: Bake stuffed mushrooms. Bake in a preheated oven until the mushrooms are roasted and the filling begins to crisp and brown (about 30 minutes).
Step 6: Garnish and serve. Garnish with fresh chopped parsley or basil and a little freshly grated parmesan, if desired. Serve warm.
Recipe Tips
- To clean the mushrooms, wipe them down thoroughly with a damp paper towel rather than rinsing them under running water, so they stay as dry as possible. If there’s an excess of moisture, your stuffed mushroom may become soggy.
- When using regular portobello mushrooms or baby bellas, don’t forget to scrape away the gills.
- Bake on a parchment paper-lined baking sheet for easy clean-up.
Variations
- Less fat – For leaner stuffed mushrooms, you can replace half of the Italian sausage with ground turkey or chicken.
- Dairy-free – Make Italians stuffed mushrooms with no dairy by replacing the parmesan with plant-based parmesan or nutritional yeast.
- Paleo & Whole30 – To make paleo and Whole30 stuffed mushrooms, use your favorite compliant ground sausage or make your own. Another option is to use plain ground pork and go heavier on the spices. You’ll also need to leave out the cheese. Try replacing it with almond flour, ground pork rinds, nutritional yeast, or a mix of all three.
- Add some crunch – If you’re like me and love hors d’oeuvres with crunch, toasted pine nuts or pistachios are a great addition.
- Use a blend of cheeses, including Parmesan, Asiago, and Gouda.
Serving Suggestions
As is, Italian sausage stuffed mushrooms are a light and flavorful appetizer to share, but only if you want to! 🙂 Make stuffed portobello mushrooms and serve them alongside a couple of these healthy side dishes. Sharing optional.
- Lemon Balsamic Grilled Asparagus
- Mediterranean Orzo Pasta Salad
- Roasted Potato Salad with Lemon Vinaigrette
- Easy Caprese Salad
- Bacon Fat Roasted Brussels Sprouts
Making Ahead & Freezing
Making Ahead: Stuffed mushrooms are a great appetizer to make in advance and bake right before serving. You can assemble the mushrooms and refrigerate them in an airtight container 2 to 3 days before baking and serving.
Freezing: You can also freeze uncooked, assembled mushrooms. First, freeze the stuffed mushrooms on a baking sheet and then transfer them to a freezer-safe container. Keep frozen for 2 to 3 months.
If there happen to be leftovers, store them in an airtight container in the fridge and enjoy them within 1 to 2 days.
Recipe FAQ
Mushrooms are naturally porous and absorb a ton of moisture. Drying them as thoroughly as you can before adding the filling helps keep the mushrooms from becoming watery by reducing excess moisture.
Take the time to reheat your mushrooms in the oven or in an air fryer. If you microwave them, they’ll become a soggy mess. Reheat them at 350 degrees until the cheese is remelted and bubbly and the mushrooms are warm. Keep an eye on them so they don’t burn.
Small Bites You’ll Love
- Smoked Salmon Potato Rounds
- Mini Spicy Pimento Cheese Balls
- Bacon-Wrapped Stuffed Dates
- Shrimp Shooters with Homemade Cocktail Sauce
If you love this stuffed baby bellas recipe, I would be so grateful if you could leave a 5-star 🌟rating in the recipe card below. I love reading your comments and feedback!
Stay posted on my latest cooking adventures on social media: Instagram, Pinterest, and Facebook. Don’t forget to tag me when you try one of my recipes!
Italian Sausage Stuffed Portobello Mushrooms
Ingredients
- 2 tbsp extra-virgin olive oil divided
- 24 oz whole baby portobello mushrooms (cremini) or button-around 24 small, or 12 large portobello mushrooms
- ¼ cup sun-dried tomatoes very finely chopped (I buy these in a bag and rehydrate them in warm water) or you can use the marinated ones in olive oil *see notes
- ½ cup sweet onion finely chopped
- 1 cup Parmesan cheese freshly shredded
- ½ tsp fresh cracked pepper
- ½ tsp paprika
- 1 tbsp fresh basil finely chopped or ½ tsp dried basil
- 1 lb Italian sausage mild, medium, or hot (your heat preference🔥)
- *Optional: chopped fresh parsley or basil for garnish
Instructions
- Preheat your oven to 375 degrees F.
- Prepare your mushrooms by removing the stems and scooping out the gills and a little of the center to make room for your stuffing.
- Chop the stems finely and save to add to the stuffing
- Heat 1 tbsp olive oil in a large skillet over medium heat. Saute the sausage until it's no longer pink.
- Add the onions and mushroom stems and sauté until the onions are translucent and soft.
- Add in all other ingredients and stir until the cheese just begins to melt, then remove from the heat.
- Fill the mushroom caps with the mixture and drizzle the tops with the remaining olive oil.
- Bake for about 30 minutes until the stuffing begins to brown.
- Garnish with fresh parsley or basil, if desired. You can even grate a little extra freshly grated Parmesan on top right before serving.
Notes
- If you use sun-dried tomatoes in oil, make sure to drain and pat them dry before chopping.
- To clean the mushrooms, wipe them down thoroughly with a damp paper towel rather than rinsing them under running water, so they stay as dry as possible. If there’s an excess of moisture, your stuffed mushroom may become soggy.
- For small mushrooms, use a heaping tablespoon each.
Nutrition
- Green Goddess Grilled Chicken Cobb Salad - October 24, 2026
- Light Green Goddess Dressing (Panera Copycat) - October 21, 2026
- Easy Spinach Feta Egg White Wraps (Trader Joe’s Version) - September 14, 2026
Oh my goodness this looks so grand that I may need to adapt my stuffed mushroom recipe to add sundried tomatoes–yum!