Grilled Stuffed Portobello Mushrooms
These Grilled Portobello Mushrooms are stuffed with sausage, spinach, and cheese and they’re delicious for a low-carb meal!
PIN Grilled Stuffed Portobello Mushrooms to try them later!
Portobello mushrooms are something I haven’t cooked with nearly often enough, and they’re a wonderfully healthy and versatile ingredient. And these Grilled Stuffed Portobello Mushrooms are stuffed with spicy Italian sausage, spinach, and cheese for a dish with a wonderful combination of flavors. If you’re an Italian Sausage fan, you’ll love this recipe!
This was a recipe from the early days of my blog where I liked the final shots of the cooked mushrooms but I thought it desperately needed better process shots, and I do want to say truthfully when I made this again to take photos with Kara, we agreed that grilling and stuffing these mushrooms was a bit trickier and more labor-intensive than I had remembered! But the stuffed portobellos were definitely delicious. Hopefully the greatly-improved step-by-step photos will make them a bit easier to make, because this recipe definitely has some fans.
What ingredients do you need for this recipe?
- large Portobello mushrooms (get the biggest ones you can find)
- mild or hot turkey or pork Italian sausage
- Olive Oil (affiliate link)
- Minced Garlic (affiliate link)
- Rao’s Pasta Sauce (affiliate link)
- red pepper flakes (optional)
- chopped spinach
- chopped fresh basil (probably optional, but recommended)
- chopped fresh parsley (probably optional, but recommended)
- grated Mozzarella
What are Portobello Mushrooms?
Portobello Mushrooms (also spelled Portobella) are large brown mushrooms that are simply large mature Cremini mushrooms. They are prized by vegetarians to cook as a mushroom “steak” and are also perfect for stuffing. Read more about Portobello Mushrooms if you’re not familiar with them.
Do you need a grilling pan to cook the stuffed mushrooms?
I originally cooked the stuffed mushrooms directly on the grill. This time I used a Grilling Pan (affiliate link), which did make it slightly easier. But either method will work fine for this recipe.
What if you don’t have an outdoor grill?
If you don’t have an outdoor grill or it’s not grilling weather, you can cook the stuffed mushrooms on a stove-top grill pan with ridges (affiliate link). I am guessing it will take slightly longer on a stove-top grill pan since you can’t close the lid of the grill for the final cooking.
How to Make Grilled Stuffed Portobello Mushrooms:
(Scroll down for complete recipe with nutritional information.)
- Start by cooking pork or turkey Italian Sausage until it’s well browned; remove sausage to a bowl.
- Add more olive oil to the pan if needed and cook chopped onion until it’s starting to soften. Add minced garlic and cook a few minutes more.
- Then mix sausage back into the onions and add pasta sauce and red pepper flakes to onion/sausage mixture and cook a few minutes while you chop the spinach.
- Add chopped spinach, and cook until it wilts.
- After a few minutes when the spinach has cooked down turn off heat and stir in chopped chopped basil and parsley and half the Mozzarella.
- Remove stems and brown gills from mushrooms; but I scraped them out with a spoon.
- Then brush both sides of the mushrooms with olive oil, put mushrooms on a Grilling Pan (affiliate link) or directly on the grill (facing down) and cook about 4 minutes.
- Remove mushrooms from the grill and put one at a time on cutting board and stuff with one fourth of the filling, then top with a generous amount of grated mozzarella.
- Put stuffed mushrooms back on the grilling rack (or directly on grill) and cook for about 5 minutes, or until cheese is melted and starting to brown, mushroom is cooked through, and stuffing is hot.
- Serve right away.
More Mushrooms on the Grill:
Grilled Mushrooms ~ Kalyn’s Kitchen
Grilled Portobello Mushrooms from A Veggie Venture
Grilled Halloumi Cheese with Mushrooms from Kalyn’s Kitchen
Grilled Stuffed Portobello Mushrooms
Grilled Portobello Mushrooms are stuffed with sausage, spinach, and cheese and this is perfect for a delicious main dish from the grill!
- 4 large Portobello mushrooms (get the biggest ones you can find)
- 16 oz. mild or hot Italian sausage (see notes)
- 2 T olive oil, divided
- 1 small onion, finely chopped
- 1 tsp. minced garlic
- 3/4 cup Rao's Pasta Sauce (see notes)
- pinch red pepper flakes (optional)
- 8 oz. coarsely chopped spinach leaves (see notes)
- 2 T chopped fresh basil (probably optional, but recommended)
- 2 T chopped fresh parsley (probably optional, but recommended)
- 1/2 + 1/2 cup cup grated Mozzarella
- Preheat gas or charcoal grill to high heat.
- Heat a small amount of olive oil in heavy frying pan.
- Crumble Italian sausage into pan and cook about 5 minutes, breaking apart with back of the turner as it cooks.
- When sausage is well-browned, remove to bowl. If needed, add a bit more olive oil, then saute onions until they’re starting to soften, about 2 minutes.
- Add garlic and continue cooking until onions are starting to brown, a few minutes more.
- Add Italian sausage back into pan, then add red pepper flakes and pasta sauce and simmer 2-3 minutes while you chop the spinach.
- Add chopped spinach and let it wilt and cook down, stirring so it’s evenly distributed in the sausage/onion mixture.
- Turn off heat and stir in 1/2 cup mozzarella, chopped basil and parsley.
- Remove stems from mushrooms caps, being careful not to break the mushrooms. Scrape out brown gills from inside mushrooms if desired.
- Brush both sides of mushrooms with olive oil.
- Put mushrooms on grilling pan or directly on grill, inside facing down, and cook about 4 minutes, until mushroom is slightly browned and starting to soften.
- Remove mushrooms from the grill. (I put them on a wooden cutting board.)
- One at a time, stuff the inside of each mushroom with sausage/spinach/cheese mixture, then top each mushroom with about 2 T grated mozzarella.
- Carefully put mushrooms back on grilling pan or on the grill, stuffing facing up of course!
- Cover grill and cook about 5 minutes, checking often and removing from grill when mushrooms are cooked through, and cheese is melted and starting to brown, and stuffing mixture is hot.
- Serve immediately.
You can use turkey or pork Italian sausage for this recipe, whichever you prefer.
You can get away with a 5 oz. package of spinach for this recipe if you don't want to buy a large package of spinach just for this recipe.
I would use Rao's Pasta Sauce (affiliate link), which is the lowest carb pasta sauce I've found.
Recipe adapted from Bobby Flay's Grill It. (affiliate link)
Amount Per Serving: Calories: 426Total Fat: 33gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 55mgSodium: 867mgCarbohydrates: 13gFiber: 3gSugar: 5gProtein: 22g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
I adapted this recipe for to make it lower in carbs and suitable for the original South Beach Diet, and everything in this recipe is a good low-carb food, so this should work for low-carb eating plans.
Find More Recipes Like This One:
Use Grilling to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe was posted in 2008. It was updated a few times through the years and as last updated with some improved photos and more information in 2021.
59 Comments on “Grilled Stuffed Portobello Mushrooms”
This was an amazing recipe. Followed instructions as written and was the best portobello recipe we’ve ever made. Very gourmet! We used our Green Egg to cook, and the smoked flavor put it over the top. Will definitely be making again…thank you for sharing this.
So glad to hear you enjoyed!
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Soooo, bout to make this tonight, but sadly my grill is out of propane & can't get more today….plan to do in my toaster oven in the broiler… Do you think the cooking times would be the same?
Sorry but I really don't know how broiler temperatures compare with a grill. I'm guessing the grill might be slightly faster but I've never cooked something like this in a broiler so I'm not really sure.
I will let you know how it works out. 🙂
Outstanding!!! We made this tonight and decided it should be a staple in our house. We used what we had on hand, which is red wine, tomato paste, and Gouda. I am excited to eat this again. Thanks for sharing!
Glad you liked it!
Jeff, thanks for sharing that. Very interesting way to use jicama!
I couldn't find the post on your FB account so I'm writing this here. I wanted to do them meat free so I substituted Jicama for the ground meat. I steam the Jicama whole in the pressure cooker for 30 minutes. Let it cool and then shred. All else is the same. I also used a Vidalia Onion. I added a tad more hot flakes and hot sauce to balance out the sweetness. It's a slightly different consistency then w the meat. But a GREAT meat alternative.
I used a gas grill. I don't think they're covered long enough for the charcoal to go out; most grills are not air tight. But leave the lid off if you prefer.
which type of grill did you use? I ask because you said to cover at the end… Charcoal gets cooler when covered because the fire starts to die, but propane gets hotter when covered because it has a supply of gas coming in and you're trapping the heat.
I actually did these in the oven. The only warning I will give is make the heat low about 250*F or they will flatten out like pancakes and shrivel. I also used frozen spinach with great results. I was lazy after a 10 hour work day. Great recipe I will use it again : D
Hello Kalyn! These stuffed mushrooms sound delicious! I have never tried making stuffed mushrooms before, but just might try them now! Thank You & Cheers!
Great idea; I would love this with kale!
Amazing amount of flavor… Fantastic! I substituted baby kale for the spinach. Either would work well.
I had four portabello mushroom caps, some chicken sausage in assorted flavors, and went looking for a low-carb recipe. Knew I would find one here – thanks so much, Kalyn.
I hope your arm is better soon.