entree · keto

Italian Sausage Stuffed Portobellos

When was the last time you laughed so hard you cried? For me, it would be this morning.

It’s a rare day when we aren’t rolling around the floor of the control room laughing so hard. My coworkers and I are just a funny bunch–or so we think. However this morning, it was Rob that had me in tears from sheer laughter.

The story he told was probably more sad than it was funny, in the end, but it was hilarious nonetheless. If you want the full story, you’ll have to ask him but I’ll give you some of the cliffnotes on the subject matter:

-Childhood attractions to anthropomorphic animated characters

-Getting locked in a hot car

-Chip & Dale’s Rescue Rangers

In a perfect reality, NONE of those things should go together—but here we are. Belly laugh central.

Here I am still thinking about the story hours later, trying to write a blog about Italian sausage stuffed portobellos. Probably not the start you were looking for, huh? I can’t help it. It’s just too funny not to *slightly* share. If you’re here for the recipe–have no fear. I’ve got a good one in store for you today.

I’ve used large portobello caps for mini “pizzas” before, but I still for the life of me can’t figure out how to stop them from weeping. The caps hold so much water that when you bake them, the sheet pan ends up with a good quarter of an inch of water on it. I’ve tried baking the caps by themselves for a short period before stuffing them but to no avail. Any tips are recommended!

The light sheet of water definitely does not detract from the goodness of this recipe. I love using portobello caps for little low-carb pizzas. I’ve done it before with white pizzas and once before with mini pepperoni and peppers. Pretty much anything you can make a pizza out of you can make a portobello pizza out of.

I’m a big advocate for Italian sausage and this recipe is no different. Get a mild or sweet Italian sausage (preferably pre-ground, not in links) an go to town with flavoring it up. I always add basil, oregano, garlic, and red pepper flakes to dishes with Italian sausage. Those four right there and you’ve got yourself a pretty good sausage for dinner.

For this sauce I only used crushed tomatoes, onions, and bell peppers. You really don’t need much else more! A little sprinkle of mozzarella and your portobello pizzas are born.

Italian Sausage Stuffed Portobellos

  • Servings: 4-6
  • Difficulty: Easy
  • Print

A low-carb, keto pizza made out of large portobello mushroom caps, stuffed with Italian sausage, tomatoes, and peppers and topped with cheese.

Ingredients

  • 6 large portobello mushroom caps, stems and gills removed, washed with a damp paper towel
  • 1 lb. mild or sweet Italian sausage
  • 2 TBS. olive oil
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 1 tsp. oregano
  • 1 tsp. basil
  • 1/2 tsp. garlic powder
  • 1/2 tsp. red pepper flakes
  • 2 (14.5oz) cans crushed tomatoes
  • 1 1/2 cups shredded mozzarella cheese

Directions

  1. Preheat oven to 375 degrees. Arrange cleaned mushroom caps, gill (that had been removed) side up, on a baking sheet and brush with olive oil. Season with salt and pepper and set aside.
  2. Heat 1 tablespoon olive oil in a large skillet over medium high heat. Add sausage and cook, breaking up with a wooden spoon, until browned about 4-5 minutes. Transfer to a dish and set aside.
  3. Heat remaining oil in same skillet. Add onion, bell pepper, and garlic and stir, cooking for 3-4 minutes or until onions are tender. Add oregano, basil, garlic powder and red pepper flakes and stir. Add cans of crushed tomatoes, salt and pepper, and heat to a simmer. Simmer for 20 minutes.
  4. Add sausage back to skillet and remove from heat.
  5. Spoon sausage and tomato mixture into mushroom caps. Sprinkle mozzarella cheese on top and bake for 15 minutes.

Step-By-Step Instructions

Preheat oven to 375 degrees. Arrange cleaned mushroom caps, gill (that had been removed) side up, on a baking sheet and brush with olive oil. Season with salt and pepper and set aside.

Heat 1 tablespoon olive oil in a large skillet over medium high heat. Add sausage and cook, breaking up with a wooden spoon, until browned about 4-5 minutes. Transfer to a dish and set aside.

Heat remaining oil in same skillet. Add onion, bell pepper, and garlic and stir, cooking for 3-4 minutes or until onions are tender.

Add oregano, basil, garlic powder and red pepper flakes and stir. Add cans of crushed tomatoes, salt and pepper, and heat to a simmer. Simmer for 20 minutes.

Add sausage back to skillet and remove from heat.

Spoon sausage and tomato mixture into mushroom caps.

Sprinkle mozzarella cheese on top and bake for 15 minutes.

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3 thoughts on “Italian Sausage Stuffed Portobellos

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