Italian Sausage Stuffed Portobellos

This recipe can be served as a side, a main or a topper to your favorite pasta dish.  Recipe was adapted from Tastes Lovely - 


  • 6 portobello mushrooms caps that are 3″ diameter.   Remove stems and gently hollow out caps with spoon removing black gills 
  • 1 tablespoon olive oil
  • 1/2 pound sweet or hot bulk pasture-raised italian sausage
  • 1/4 medium yellow onion
  • 1/2 red bell pepper, sliced in half, stem, ribs and seeds removed
  • 2 cloves of garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup packed fresh parsley, finely chopped
  • 6 tablespoon almond flour (optional) 
  • Parmesan (optional)


  1. Preheat oven to 350 degrees with the oven rack in the middle.
  2. Line a rimmed baking sheet with baking rack with parchment paper, and add the portobello mushrooms with the opening UP.
  3. Preheat a large skillet over medium high heat. Add the olive oil and the sausage, breaking the sausage up with a wooden spoon. Cook for 5 minutes until the sausage is no longer pink.
  4. While the sausage is cooking, add the onion, bell pepper, mushroom stems and garlic to a food processor. Pulse the vegetables until they are very finely chopped.
  5. Add the finely chopped vegetable mixture to the italian sausage. Season with the salt and pepper. Cook another 3 minutes until the vegetables have softened and the sausage is cooked all the way through.
  6. Remove the sausage mixture from the heat. Add in the parsley and stir.
  7. Spoon the sausage mixture into the portobello mushrooms. Top each portobello with 1 tablespoons almond flour, then drizzle with olive oil.
  8. Bake the stuffed mushrooms for 20-25 minutes until the mushrooms are tender. If necessary, turn your oven on broil to brown the panko bread crumbs for just 1-2 minutes.
  9. Serve warm and grated Parmesan over mushrooms