Kalyn's Kitchen

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!

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Watch the video to see if you’d like to make
Grilled Portobello Mushrooms Stuffed with Sausage, Spinach, and Cheese!


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.)

Grilled Stuffed Portobello Mushrooms process shots collage

How to Make Grilled Stuffed Portobello Mushrooms:

(Scroll down for complete recipe with nutritional information.)

  1. 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.
  2. Add tomato sauce and red pepper flakes to onion/sausage mixture and cook a few minutes while you chop the spinach.
  3. Then add chopped spinach, which will look like a lot at first.
  4. After a few minutes when the spinach has cooked down turn off heat and stir in chopped chopped basil and parsley.
  5. 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!)
  6. 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.
  7. 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
  8. 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.

Grilled Portobello Mushrooms Stuffed with Sausage, Spinach, and Cheese found on KalynsKitchen.com

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

Grilled Stuffed Portobello Mushrooms

Grilled Stuffed Portobello Mushrooms

Yield 4 servings
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Grilled Portobello Mushrooms are stuffed with sausage, spinach, and cheese and this is perfect for a one-dish meal!


  • 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


  1. Preheat gas or charcoal grill to high heat.
  2. Heat a small amount of olive oil in heavy frying pan.
  3. Crumble Italian sausage into pan and cook about 5 minutes, breaking apart with back of the turner as it cooks.
  4. 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.
  5. Add garlic and continue cooking until onions are starting to brown, a few minutes more.
  6. Add Italian sausage back into pan, then add red pepper flakes and tomato sauce and simmer 2-3 minutes while you chop the spinach.
  7. Add chopped spinach and let it wilt and cook down, stirring so it’s evenly distributed in the sausage/onion mixture.
  8. Turn off heat and stir in 1/2 cup mozzarella, chopped basil and parsley.
  9.  Remove stems from mushrooms caps, being careful not to break the mushrooms.
  10.  Scrape out brown gills from inside mushrooms if desired, then brush both sides of mushrooms with olive oil.
  11.  Put mushrooms on grill, inside facing down, and cook about 4 minutes, until mushroom is slightly browned and starting to soften.
  12.  Remove mushrooms from the grill. (I put them on a wooden cutting board.)
  13.  Carefully stuff the inside of each mushroom with sausage/spinach/cheese mixture, then top each mushroom with about 2 T grated mozzarella.
  14.  Carefully put mushrooms back on grill, stuffing facing up of course!
  15.  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.
  16.  Serve immediately.


I used my favorite turkey Italian sausage, but you can use turkey or pork Italian sausage for this recipe, whichever you prefer. 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.

Nutrition Information:



Serving Size:


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.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

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.

Pinterest image of Grilled Stuffed Portobello Mushrooms

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    57 Comments on “Grilled Stuffed Portobello Mushrooms (Video)”

  1. Nikki, glad you enjoyed it!

  2. Delish. Thank you!

  3. You're welcome, so glad you liked it!

  4. This was great! We don't have a grill so I just used a grill pan and it came out juicy & delicious. We just started South Beach and your blog is a lifesaver! Thanks!

  5. Denise, what a nice comment; so glad you are excited to find the blog!

  6. I came across your site surfing for a stuffed mushroom recipe–and it was like opening up a present! I'm excited to find a site dedicated to the low GI lifestyle. I made this recipe for my hubby and he loved it–even asked for seconds! I substituted the mozz for feta and tomato sauce for pizza sauce because I had it on hand. Thank you Kalyn for your site–I saved it in my Favorites and look forward to searching through it for more tastey treasures!

  7. I’m sure you could cook the onion with the sausage. I think the reason to pre-cook the sausage is so you can wipe out the pan if you’re using more fatty pork sausage. With turkey sausage this would not be a problem.

    I think it could be cooked in the oven, can’t think of any reason why not.

  8. Hi Kalyn, I’ve been wondering if there is a reason you cook the turkey sausage and onion separately? I’ve always thrown my onion in the pan while I’m browing the meat. Also, do you think this would turn out OK in the oven? It’s raining here in VA all week but I don’t want to wait to try this delicious looking recipe!

  9. Really really great idea 🙂
    Thank you for linking to my mushrooms… I must admit I never tried portobello mushrooms yet, I may give them a try this Christmas… I was thinking of making stuffed eggs but mushrooms sound much better 😉

  10. Absolutely delicious. Used some fresh chicken kielbasa instead of turkey sausage in one batch, and substituted walnuts and the mushroom scrapings in another batch for myself (being vegetarian), and both tasted amazing. Made it together with the the Vegetarian Lentil Soup Recipe with Spinach, Tomatoes, and Cumin, and had a fabulous meal. Thanks!

  11. Rapunzel, you’re sweet. Truly I’m always glad someone tells me if I’ve made a mistake. (I hate catching it months or even years later!)

  12. Kalyn, it’s so easy for errors and misspellings to occur when the thoughts are flying faster than the fingers! *grin* As one of your biggest blogger fans, if there are errors, they’re certainly lost on me; I’m too in awe of the FOOD to notice anything else! 😉

  13. Anonymous, even school teachers are not perfect, what a surprise! I just hope that when I leave out a word, the meaning is still clear, and I always appreciate it when someone catches it for me.

  14. “Maybe it’s just the school teacher in me that makes me mention it, because overall I love the book, which already lots of pages flagged with post-its, and this recipe was really delicious.”

    Too bad the teacher in you didn’t catch the error in this sentence.

  15. This was unreal! When making it, I wasn’t sure I’d like it at all, but one bite and I was sold!

    I skipped the oil on the mushrooms and they were still extremely juicy and didn’t stick at all!

    Thanks for a great recipe!

  16. Tashamort and Laci, glad to know you liked it. Laci, thanks for the info that it can be made in an oven too.

  17. so i made this for dinner tonight. don’t have a grill, so i just used the oven (thankfully, it wasn’t too hot today).

    and my, was it tasty.

  18. Yum! Another successful dinner. I made four mushrooms (I could not find any HUGE ones) and my fiance and I each ate two. Perfect for summer!

  19. Joyy, sounds good with the crawfish.

    Susan I do hope your dad will like it. Betting the Italian Sausage won’t hurt!

  20. Portobellos are my dad’s favorite. I’m passing this recipe on to my mom to make them. He’s gonna go crazy!