These stuffed mushrooms are the perfect weeknight meal! They are healthy, vegan, gluten-free, and low-carb. Plus, they only take a few minutes to make.
I’ll be the first to admit it — I’m not a mushroom person. Never have been. But these stuffed portobello mushrooms? I love them. Years ago, a local restaurant made a version I ordered every single time… and then they went out of business.
So I did what any food-loving, slightly stubborn person would do — I recreated it at home. These are hearty, cheesy, and flavorful enough that even mushroom skeptics don’t complain.
Tips & easy add-ins
- Add Italian sausage or ground turkey if you want to make them more filling
- Spinach, sun-dried tomatoes, or roasted red peppers add great flavor without much effort
- Swap mozzarella for provolone or fontina for a richer bite
- For low-carb, skip breadcrumbs and use extra cheese or almond flour
- Finish with a drizzle of balsamic glaze or a squeeze of lemon
Other Air Fryer Recipes:
Sausage Stuffed Portobello Mushrooms with Basalmic Glaze
These stuffed mushrooms are the perfect weeknight meal! They are healthy, vegan, gluten-free, and low-carb. Plus, they only take a few minutes to make.
Equipment
Ingredients
- 2 Portobello mushroom caps
- 1 tablespoon olive oil
- salt
- 1/4 pound cooked Italian sausage
- 1/2 onion diced
- 1/2 green pepper diced
- 1/4 cup spinach shredded – stems removed
- 1 tsp garlic minced
- ⅓ cup mozzarella shredded or Provolone, Swiss
- Parmesan cheese
- 2 tbsp balsamic vinegar
- 1 tablespoons brown sugar
Instructions
- Preheat the air fryer to 350°F. While that is heating, prep the mushrooms by removing the insides and cleaning. I like to keep the stems to add to the sausage mixture. Not the gills.
- Line a rack (or the basket) with tin foil and add the mushroom caps rightside up. Top with olive oil and sea salt. Cook for five minutes
- While that is cooking, add the sausage, peppers and onions to a frying pan and cook for 4 minutes or until tender. Add the spinach and garlic let it wilt with the sausage mixture.
- Remove the rack and flip the caps and fill with the sausage filling. Cook for another 6 minutes. Remove and top with cheese. Cook for another 3 minutes or until the cheese is melted. If you are cooking in the oven, bake 18–22 minutes until mushrooms are tender and tops are golden at 350. Time really depends on how thick the mushroom caps are.
- If you want the balsamic glaze, mix the brown sugar and basalmic together and microwave for 30 seconds and mix. Then pour over the mushrooms. Serve and enjoy!
Nutrition
Calories: 446kcalCarbohydrates: 29gProtein: 15gFat: 29gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.01gCholesterol: 58mgSodium: 562mgPotassium: 612mgFiber: 2gSugar: 25gVitamin A: 479IUVitamin C: 4mgCalcium: 144mgIron: 2mg
Tried this recipe?Let us know how it was!
