Savory Sage & Sausage Stuffed Portobello Mushrooms Recipe

Introduction

The aroma of sizzling sausage mixed with earthy sage and the meaty richness of portobello mushrooms is enough to make anyone’s mouth water. I remember the first time I made these stuffed mushrooms—it was a chilly evening, and I wanted something hearty yet low-carb. These savory sage and sausage stuffed portobello mushrooms hit the spot perfectly. They’re simple to make, packed with bold flavor, and look like they could easily grace the table at a fancy dinner party. But don’t let their elegant appearance fool you; this is comfort food at its finest!

What makes these mushrooms so special is their versatility. Whether you’re hosting a dinner party, meal prepping for the week, or just looking for a quick dinner after a long day, this recipe fits the bill. Plus, they’re a favorite among mushroom lovers and even surprise those who claim they don’t like mushrooms. Honestly, I’ve tested this recipe over and over, tweaking the seasoning and finding the perfect balance of flavors, and every time, it’s an absolute hit.

If you’re someone who loves bold flavors, then this savory sage and sausage stuffed portobello mushroom recipe is going to be your new go-to. Trust me, once you try them, you’ll want to make them again and again!

Why You’ll Love This Recipe

• Quick & Easy: Ready in under 40 minutes, these mushrooms are perfect for busy weeknights or last-minute dinner ideas.
• Simple Ingredients: You won’t need to hunt down rare items; everything is available at your local grocery store.
• Low-Carb & Keto-Friendly: Ideal for those watching their carb intake but still craving something indulgent.
• Perfect for Entertaining: These mushrooms make an impressive appetizer or main dish for gatherings.
• Flavor Bomb: The combination of sage, garlic, and sausage creates a mouthwatering, savory experience.

Unlike other stuffed mushroom recipes, this one focuses on enhancing the natural umami of the portobello mushrooms while packing them with a filling that’s equal parts decadent and healthy. It’s the kind of dish that feels like a treat but doesn’t weigh you down.

Plus, there’s something so satisfying about serving these beauties. They’re a showstopper on the plate, and the first bite always gets a “wow.” Whether it’s for yourself or guests, this recipe is guaranteed to impress!

What Ingredients You Will Need

This recipe uses simple yet flavorful ingredients to create a dish that’s hearty and delicious. Feel free to make substitutions based on your preferences or dietary needs!

• Portobello mushrooms: Large caps, cleaned and stems removed (perfect as edible bowls for the filling).
• Ground sausage: Mild Italian sausage works perfectly, but spicy sausage adds a nice kick!
• Olive oil: For brushing the mushrooms to keep them moist and flavorful.
• Garlic: Minced fresh garlic adds a punch of flavor.
• Sage: Fresh sage leaves finely chopped or dried sage for an earthy, aromatic touch.
• Parmesan cheese: Grated, for that nutty, salty finish.
• Breadcrumbs: Panko or regular breadcrumbs for a crispy topping (use gluten-free breadcrumbs if needed).
• Salt and black pepper: To season the filling and the mushrooms.
• Optional – Red pepper flakes: For a touch of heat.
• Optional – Fresh parsley: Chopped for garnish.

These ingredients come together to create a dish that’s savory, satisfying, and customizable. You can easily swap ingredients to suit your dietary preferences or what you have on hand.

Equipment Needed

• Baking sheet: To roast the mushrooms and cook everything evenly.
• Mixing bowl: For combining the sausage filling.
• Knife: To finely chop the garlic, sage, and parsley.
• Spoon: For stuffing the mushrooms.
• Skillet: To cook the sausage and garlic before stuffing the mushrooms.
• Spatula: For stirring the sausage mixture in the skillet.

If you don’t have a baking sheet, a casserole dish or oven-safe pan works just as well. For chopping the herbs, a sharp knife is key, but a food processor can save time if you’re making a big batch!

Preparation Method

1. Prepare the mushrooms: Preheat your oven to 375°F (190°C). Clean the portobello mushroom caps by gently wiping them with a damp paper towel to remove dirt. Remove the stems and gills using a spoon (this creates space for the filling). Brush each cap lightly with olive oil and sprinkle with a pinch of salt and pepper.
2. Cook the sausage filling: Heat a skillet over medium heat and add a drizzle of olive oil. Once hot, add the ground sausage. Break it up into small pieces as it cooks. When it’s halfway browned, add the minced garlic and chopped sage. Cook until the sausage is fully browned and fragrant, about 5-7 minutes.
3. Mix the filling: Transfer the cooked sausage mixture to a mixing bowl and let it cool slightly. Add the breadcrumbs, grated Parmesan cheese, and red pepper flakes (if using). Stir until everything is well combined.
4. Stuff the mushrooms: Place the prepared mushroom caps on a baking sheet. Spoon the sausage mixture generously into each cap, pressing gently to pack the filling.
5. Bake: Bake the stuffed mushrooms in the preheated oven for 20-25 minutes, or until the filling is golden and the mushrooms are tender.
6. Garnish and serve: Once out of the oven, sprinkle with fresh parsley and serve warm. These mushrooms are best enjoyed fresh, but they reheat beautifully too!

Keep an eye on the mushrooms as they bake to avoid overcooking, which can make them soggy. You want them tender but still firm enough to hold their shape.

Cooking Tips & Techniques

• Choose the right mushrooms: Look for large, firm portobello caps without cracks. They hold the filling better and bake evenly.
• Don’t skip the oil: Brushing the mushrooms with olive oil keeps them moist and adds flavor.
• Season generously: Mushrooms can be bland if under-seasoned, so don’t skimp on salt, pepper, and herbs.
• Pre-cook the filling: Cooking the sausage and garlic before stuffing ensures the flavors meld beautifully and avoids undercooked filling.
• Adjust to taste: If you love spice, add more red pepper flakes. Prefer a milder flavor? Skip them altogether!

These tips ensure your stuffed mushrooms turn out perfectly every time. Trust me, even if you’re new to cooking, this recipe is very forgiving!

Variations & Adaptations

• Vegetarian version: Swap the sausage with crumbled tofu or tempeh and add extra sage for flavor.
• Cheese substitutions: Use mozzarella or cheddar instead of Parmesan for a gooier finish.
• Low-carb swap: Skip the breadcrumbs or use almond flour for a keto-friendly option.
• Seasonal twist: In autumn, add diced roasted squash or sweet potato to the filling.
• Allergen-friendly: For gluten-free, use gluten-free breadcrumbs; for dairy-free, replace Parmesan with nutritional yeast.

I’ve tried the vegetarian version myself, and it’s just as delicious—perfect for plant-based friends at the table!

Serving & Storage Suggestions

Serve these savory stuffed mushrooms warm, straight out of the oven, for the best flavor and texture. Pair them with a crisp green salad or steamed vegetables for a complete meal. For drinks, a glass of white wine or sparkling water with lemon complements the flavors perfectly.

To store leftovers, place the mushrooms in an airtight container and refrigerate for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes to revive their crispy topping and tender texture. You can also freeze them for up to a month—just thaw in the fridge before reheating.

Pro tip: The flavors deepen after a day in the fridge, so don’t be afraid to make these ahead of time!

Nutritional Information & Benefits

Each stuffed mushroom is estimated to have about 210 calories, 15g protein, and 8g carbs (depending on exact ingredients used). Portobello mushrooms are packed with antioxidants and low in calories, making them a great base for this recipe. Sage is known for its anti-inflammatory properties, and sausage adds protein for a satisfying meal.

If you’re following a gluten-free or low-carb diet, this recipe is easy to adapt without sacrificing flavor!

Conclusion

If you’re looking for a recipe that’s easy, delicious, and perfect for any occasion, these savory sage and sausage stuffed portobello mushrooms are your answer. They’re customizable, low-carb, and bursting with flavor. Whether you’re cooking for your family, friends, or just yourself, this dish is bound to impress.

Savory Sage & Sausage Stuffed Portobello Mushrooms

Print Recipe

A hearty, low-carb dish packed with bold flavors of sausage, sage, and meaty portobello mushrooms. Perfect for dinner parties or a quick weeknight meal.

• Author: Sarah
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Cuisine: American

Ingredients

Scale 1x2x3x

• 4 large portobello mushrooms, cleaned and stems removed
• 1 pound mild Italian sausage
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 2 tablespoons fresh sage leaves, finely chopped (or 1 teaspoon dried sage)
• 1/4 cup grated Parmesan cheese
• 1/4 cup breadcrumbs (use gluten-free breadcrumbs if needed)
• Salt and black pepper, to taste
• Optional – 1/4 teaspoon red pepper flakes
• Optional – 2 tablespoons fresh parsley, chopped

Instructions

1. Preheat your oven to 375°F (190°C). Clean the portobello mushroom caps by gently wiping them with a damp paper towel to remove dirt. Remove the stems and gills using a spoon. Brush each cap lightly with olive oil and sprinkle with a pinch of salt and pepper.
2. Heat a skillet over medium heat and add a drizzle of olive oil. Once hot, add the ground sausage. Break it up into small pieces as it cooks. When it’s halfway browned, add the minced garlic and chopped sage. Cook until the sausage is fully browned and fragrant, about 5-7 minutes.
3. Transfer the cooked sausage mixture to a mixing bowl and let it cool slightly. Add the breadcrumbs, grated Parmesan cheese, and red pepper flakes (if using). Stir until everything is well combined.
4. Place the prepared mushroom caps on a baking sheet. Spoon the sausage mixture generously into each cap, pressing gently to pack the filling.
5. Bake the stuffed mushrooms in the preheated oven for 20-25 minutes, or until the filling is golden and the mushrooms are tender.
6. Once out of the oven, sprinkle with fresh parsley and serve warm. These mushrooms are best enjoyed fresh, but they reheat beautifully too!

Notes

[‘Choose large, firm portobello caps without cracks for best results.’, ‘Brushing the mushrooms with olive oil keeps them moist and flavorful.’, ‘Season generously with salt, pepper, and herbs to enhance the flavor.’, ‘Pre-cook the sausage filling to ensure flavors meld and avoid undercooked filling.’, ‘Adjust seasoning to taste, adding more red pepper flakes for spice or omitting them for a milder flavor.’]

Nutrition

• Serving Size: 1 stuffed mushroom
• Calories: 210
• Sugar: 2
• Sodium: 450
• Fat: 12
• Saturated Fat: 4
• Carbohydrates: 8
• Fiber: 2
• Protein: 15

Keywords: stuffed mushrooms, low-carb recipe, keto-friendly, savory mushrooms, sausage recipe, sage recipe, portobello mushrooms