Grilled Stuffed Portobello Mushrooms (Video)
These Grilled Portobello Mushrooms are stuffed with sausage, spinach, and cheese and they’re delicious for a low-carb meal!
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. And if you prefer a meatless version, I think the idea could easily be adapted to a vegetarian stuffed mushroom, replacing the sausage with diced portobello. But if you’re an Italian Sausage fan, you’ll love this recipe!
The idea for stuffing grilled portobello mushrooms with sausage came from Bobby Flay’s Grill It (affiliate link). I’m a fan of Bobby Flay and I like the creative grilling ideas in this book, but on this recipe, there are confusing directions and omissions which should have been caught in editing. Maybe it’s just the school teacher in me that makes me mention it, because overall I love the book, which already has lots of pages flagged with post-its, and this recipe was really delicious. (This cookbook was sent to me by the publisher back in 2008 when I still accepted books, but I’d never write about a cookbook unless I would actually buy it myself.)
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, saute chopped onion, then mix sausage back into the onions.
- Add tomato sauce and red pepper flakes to onion/sausage mixture and cook a few minutes while you chop the spinach.
- Then add chopped spinach, which will look like a lot at first.
- After a few minutes when the spinach has cooked down turn off heat and stir in chopped chopped basil and parsley.
- The book didn’t mention removing the brown gills inside the portobella mushrooms, but I scraped them out with a spoon (partly to give more room for the stuffing!)
- Then brush both sides of the mushrooms with olive oil, put mushrooms on the grill inside facing down and cook about 4 minutes before you stuff them.
- Bobby Flay’s version of this used fresh mozzarella with tomatoes on top, and it looks delicious. There are no garden tomatoes here yet, and I substituted grated mozzarella which is a bit more widely available
- The stuffed mushrooms cook on the grill for about 5 minutes, or until cheese is melted and starting to brown, mushroom is cooked through, and stuffing is hot.
More Mushrooms on the Grill:
Super Easy Grilled Mushrooms ~ Kalyn’s Kitchen
Grilled Portobello Mushrooms from A Veggie Venture
Grilled Halloumi Cheese Skewers with Mushrooms and Sweet Onions from Kalyn’s Kitchen
- 4 large Portobello mushrooms (get the biggest ones you can find)
- 12 oz. mild or hot Italian sausage (see notes)
- 2 T olive oil (for browning sausage and onions and brushing on mushrooms before grilling)
- 1 small onion, finely chopped
- 1 tsp. minced fresh garlic (or use chopped garlic from a jar)
- 1/2 cup Rao's Pasta Sauce (see notes)
- pinch red pepper flakes (optional)
- 8 oz. coarsely chopped spinach leaves
- 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 tomato 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, then brush both sides of mushrooms with olive oil.
- Put mushrooms 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.)
- Carefully 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 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.
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 changed a few things in this recipe for Grilled Portobello Mushrooms Stuffed with Sausage to make it lower in carbs and suitable for the original South Beach Diet, and ate this as a main course with a simple green salad. Everything in this recipe is a good low-carb food choice, so this should work for most low-carb eating plans.
Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more 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.