Abraham's Sausages & Meats

Italian Sausage Stuffed Portobello


2 servings
Prep time: 5 min
Cooking time: 35 min
Total time: 40 min

A delicious and easy low carb main course that is a sure crowd pleaser.


5 portobello mushrooms, stems and gills removed

3 links sausage, casing removed (we used Sweet Italian, you may sub with any of your choice)

1/2 medium onion, diced

2 garlic cloves, minced

1/2 tsp dried oregano (optional)

6 tbsp tomato paste (we use Hunt’s, you may sub with your choice)

1.5 cups grated cheese (we used Cheddar, you may sub with Mozzarella or other cheese of your choice)

1 tbsp olive oil

Salt and Pepper


Pre-heat oven to 180 deg.C.

Clean the mushroom caps; Remove stems. If you do not like the texture of the gills, you may scrape it out with a spoon. Brush mushroom with a olive oil and arrange on a sheet pan with steam side up. Season with salt and pepper

On a non-stick skillet, crumble and brown the sausage over low-medium heat until cooked through. Remove from pan. Do not toss rendered fat. In the same skillet, add 1 tsp of olive oil. When hot, add onions and peppers, season with salt and pepper. Sauteed until they are tender and golden.

Add garlic and dried oregano, saute until fragrant. Add tomato paste. Add the sausage back into the skillet, stir and simmer. Add a little water if the sauce is too thick. Cook for 1-2 minutes. Check for taste, season more if necessary.

Spoon sausage mixture into the mushrooms, top the shredded cheese.

Bake for 15 minutes, or until cheese is melted and mushrooms are tender.

Garnish with fresh or dried herbs if desired. Serve hot.


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