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Italian sausage Stuffed Portobello Mushrooms

These Italian Sausage Stuffed Portobello Mushrooms are hearty, cheesy, and packed with savory Italian flavors. Large Portobello mushroom caps are filled with Italian sausage, garlic, herbs, and melted cheese, then baked until tender and golden for an easy low-carb dinner or satisfying appetizer.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course, Side Dish
Cuisine Italian
Servings 4

Ingredients
  

  • 4 Large portobello mushrooms, stems and gills removed
  • 2 Tbsp. olive oil
  • 1 clove garlic, minced
  • 1 cup Italian breadcrumbs
  • 1/2 cup grated parmesan cheese
  • 1 cup finely chopped fresh spinach
  • 2 Tbsp. fresh Italian parsley, chopped
  • 2 tsp. Italian herbs
  • 1 cup shredded  mozzarella
  • Salt and black pepper, to taste
  • My easy marinara sauce for serving

Instructions
 

  • Prep the mushrooms
    Preheat oven to 375°F (190°C). Clean the portobellos by gently wiping them with a damp cloth. Remove stems and scrape out the gills with a spoon. Brush both sides with olive oil and place on a parchment-lined baking sheet or oven proof casserole dish.
  • Make the filling
    In a bowl, combine breadcrumbs, parmesan, garlic, parsley, thyme, salt, and pepper. Drizzle in 1 tbsp olive oil and mix until crumbly.
  • Stuff the mushrooms
    Divide filling evenly among the mushrooms, pressing lightly to pack. Top with shredded mozzarella or provolone if using.
  • Bake
    Bake for 20–25 minutes, until the mushrooms are tender and the tops are golden brown.
  • Serve with my easy marinara sauce
Keyword Italian sausage stuffed Portobello mushrooms,