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Italian Stuffed Portobello Mushrooms

Italian Stuffed Portobello Mushrooms


  • 3 Tablespoons olive oil, divided
  • 1/2 Pound ground turkey
  • 1 Cup butternut squash, chopped
  • 1 small yellow onion, chopped
  • 1-2 clove garlic, minced
  • 1/2 red bell pepper, chopped
  • 1 Teaspoon sea salt
  • 1/2 Teaspoon freshly ground pepper
  • 2 Cups baby spinach
  • 1 Tablespoon fresh thyme
  • 1 Teaspoon dried basil
  • 1 Teaspoon dried parsley
  • 4 medium-large portobello mushroom caps, cleaned



Preheat oven to 350. Heat a sauté pan over medium heat and add 1 tablespoon of olive oil. Add ground turkey and cook until brown (about 7 minutes). Break apart with a wooden spoon. When done add to a large bowl. Using the same pan over medium heat add 1 tablespoon of olive oil. Add butternut squash and cook for 5 minutes. Next add in onion, garlic, peppers and season with salt and pepper. Let sauté for 5 minutes. Add to the bowl. Add spinach to the pan and let cook for only 3 minutes then remove and add to the bowl. Add thyme, basil and parsley to the bowl and combine ingredients. Take a baking dish and brush the remaining tablespoon of olive oil to coat the pan. Place the 4 portobello mushrooms and divide the mixture among the mushrooms. Bake for 20 minutes!

Nutritional Facts


Calories Per Serving212

Folate equivalent (total)57µg14%

Riboflavin (B2)0.2mg12.4%

Caprese Style Portobellos

I love the large portobello mushroom caps because basically you can stuff them with almost anything you want resulting in a beautiful meal that you created in no time. You don’t need a bunch of ingredients to make them and you feel totally satisfied after you’ve eaten them.
We often eat these as a main course during the week along with a nice big salad but if you want to make them as a delicious side dish next to grilled chops or a steak, I’m here to tell you they go perfectly together!

What’s not to like? All the flavors of a caprese salad all plopped into a large portobello cap! It’s good, it’s really good.

One of the reasons this tastes so good is that you cut and prepare your cherry tomatoes ahead of time letting them sit in a bowl for a few minutes with your olive oil, fresh basil, salt and pepper, letting all the flavors meld together. Good tomatoes are the key of course!

And lastly, and I wouldn’t say this unless I meant it, but if you really want to take the whole flavor experience over the top, finish it off with this!

  • 4 large portabella mushroom caps
  • 1 lb hot Italian pork sausage (I used Well Fed's recipe for Italian sausage. It's excellent.)
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped
  • 1 red bell peppers, diced
  • 3 cups frozen kale
  • salt, pepper and chili flakes, to taste
  • optional: 1 slightly scrambled egg
  • marinara sauce for serving
  • optional (obviously not paleo): shredded mozzarella cheese to top
  1. Preheat the oven to 400 F.
  2. Prep the mushrooms by removing the stems and gills. You can chop up the stems and add them to the filling mixture later, if you like. Place the mushroom caps on a parchment or foil-lined baking sheet.
  3. Brown the sausage thoroughly in a large skillet or Dutch oven, then transfer into a food processor.
  4. Use the sausage fat to sauté the onion in the same pan for a couple of minutes until fully cooked, add the garlic to the pan for about 45 seconds. Transfer all of that to the food processor and process until it's almost like a meat-onion paste.
  5. Back to the stove, saute the red bell pepper and frozen kale in that same pan for a couple of minutes, just long enough so the kale is fully defrosted. If you've chopped up your mushroom stems, add them at this point too. Turn off the heat. If there's a lot of moisture left in the pan from the kale, "dry" it very carefully with a paper towel.
  6. Add the sausage mixture to the pan and mix everything thoroughly.
  7. Taste to see if you need to add any more salt, pepper or other seasonings (I sometimes add a bit of extra fennel seed and Italian seasoning here, but choose your own adventure).
  8. If you want to add an egg for extra moisture, do that now after you're done taste-testing.
  9. Spoon plenty of the mixture into each mushroom cap (there might be a little leftover, depending on how large your mushrooms are).
  10. Bake for 25 minutes.
  11. Pull the mushrooms out of the oven. At this point, there may be some mushroom-y broth that's watered out onto the baking sheet. If so, carefully pour that off or soak it up off of the pan with a paper towel.
  12. If desired, top each mushroom with shredded mozzarella cheese.
  13. Turn the broiler on and broil the mushrooms for 3-5 minutes. (Even if you don't put cheese on top, don't skip this broiling step!)
  14. Garnish as you see fit and serve with warm marinara sauce.

Recipe Summary

  • 1 (9.6 ounce) package Jimmy Dean® Original Hearty Pork Sausage Crumbles
  • 2 cups shredded Italian cheese blend, divided
  • ½ cup ricotta cheese
  • 2 green onions, thinly sliced
  • 3 tablespoons finely chopped sun-dried tomatoes, rehydrated
  • 12 medium portobello mushroom caps
  • 2 tablespoons olive oil
  • 3 tablespoons balsamic vinegar (Optional)

Preheat oven to 350 degrees F. Combine sausage, 1 cup shredded cheese, ricotta cheese, onions and tomatoes in large bowl.

Brush tops of mushroom caps with oil place, top-sides down, in shallow baking pan.

Top with sausage mixture. Drizzle with vinegar, if desired. Sprinkle with remaining shredded cheese.

Bake 10-12 minutes or until mushrooms are tender.

Portobello Mushrooms Stuffed with Chorizo

The humble mushroom is not really so humble, remarkably versatile as an ingredient and provides a great foundation to many an amazing dish. For a long time it has been considered a good meat substitute, however for me it is one that goes with meat not to replace meat - best of both worlds as a unrepentant and unapologetic carnivore.

For this particular dish, I was inspired by a starter I had not too long ago in an Italian restaurant, stuffed with pork mince and a variety of herbs. So I did a little research and found a couple of recipes using chorizo.

A couple of attempts later and I got to the recipe below, a great mix of rich flavours, and easy enough for anyone to cook. Here I used larger mushroom caps, large enough to be considered a main meal once topped and cooked. You can use smaller mushrooms and make more bite size pieces as a starter or party snack.

So have a go and let me know.

Portobello Mushrooms Stuffed with Chorizo

Preparation Time: 15-20 min (plus cooling time) | Cooking Time: 15-20 mins | Serves: 4-6

Italian Stuffed Portobello Mushrooms

I created this Italian Stuffed Portobello Mushroom recipes while I was looking in my refrigerator. I had everything needed to stuff this mushrooms. I had made butternut squash earlier this week and had some leftover – They really made this dish extra special… OMG

I should have added zucchini but will definitely do that next time! You can add any of your favorite vegetables.


  • 3 tablespoons olive oil, divided
  • 1/2 pound ground turkey
  • 1 cup butternut squash, chopped
  • 1 small yellow onion, chopped
  • 1-2 cloves garlic, minced
  • 1/2 red bell pepper, chopped
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper
  • 2 cups baby spinach
  • 1 tablespoon fresh thyme
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 4 medium-large portobello mushroom caps, cleaned

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Preheat oven to 350 degrees F.

Heat a sauté pan over medium heat and add 1 tablespoon of olive oil. Add ground turkey and cook until brown (about 7 minutes). Break apart with a wooden spoon. When done add to a large bowl.

Using the same pan over medium heat add 1 tablespoon of olive oil. Add butternut squash and cook for 5 minutes. Next add in onion, garlic, peppers and season with salt and pepper. Let sauté for 5 minutes. Add to the bowl.

Add spinach to the pan and let cook for only 3 minutes then remove and add to the bowl.


This recipe uses a few ingredients for maximum flavor…

  • Portobello Mushrooms: I used 4 inch portobello mushroom caps. If you find smaller mushroom caps, those can be used as well. You will just have less filling in each cap.
  • Avocado Oil: I use this oil because it is better for high heat cooking. Any brand will work. If you want to use a different oil, I suggest canola oil or sunflower seed oil.
  • Balsamic Vinegar: This ingredient really brings the flavor to these air fryer stuffed mushroom caps.
  • Shredded Mozzarella: You can buy pre-shredded mozzarella but I would not recommend fresh mozzarella as it gets too watery.
  • Crushed Pork Rinds: I buy a bag of pork rinds and crush them in the food processor. You can also buy them already crushed on Amazon.
  • Shredded Parmesan: I buy pre-shredded (not the powder) parmesan cheese. You don’t have to buy the fancy stuff.
  • Italian Seasoning: If you don’t have this in your pantry, you can use a combo of diced basil, oregano, and rosemary.
  • Butter: Any kind will do unless you like to use grass-fed. The butter helps the top get golden brown and delicious.

The Execution:

First thing you will need to do is prep your Air Fryer. Pre-heat the air fryer to 400F.

Now, brush the inside of each mushroom cap with avocado oil and balsamic vinegar and season the inside of each with salt and pepper.

Take your mozzarella cheese and sprinkle into each one of the mushroom caps.

Now, in a large mixing bowl, combine the crushed pork rinds, shredded parmesan, Italian Seasoning and melted butter.

Spoon the pork rind mixture evenly into the mushroom caps.

Place in the air fryer, 2 at a time (unless all 4 will fit) and cook for 12 minutes or until the tops are brown and crisp and the mushrooms are tender.

Serve and enjoy this mouth-watering keto friendly Air fryer mushroom recipe! Yummy!

Like this keto friendly, Air Fryer mushroom Recipe? Check out my recipes for Air Fryer steak and mushrooms, Air Fryer Brussels sprouts, Air Fryer Chicken Wings or Air Fryer Lasagna!

Did you make Air Fryer Mushrooms Recipe? Tag me on Instagram so I can see! @lowcarbwithjennifer

The purpose of the ingredients

The list of ingredients for the stuffed mushrooms, as you can see, is not a long one… it all can fit in one plate.

Filling can be made of olive oil or butter, or combination of both in same amount. You can also add chopped parsley to the filling, though I left it out this time because I ended putting basil eventually.

Basel somehow seems to traditionally match with mozzarella.

As for mozzarella, the best is the buffalo mozzarella, but it is also the most expensive one. I used the simplest pizza mozzarella here, and you can do the same. It is just as tasty.

And then, the first coat, then the filling, so that they would eventually get this look:

Bake it in the oven for a couple of minutes, and splash some balsamic vinegar (you can find it in any store, it is sold as a kind of glaze) and chopped basil leaves.

In case you want to make your own balsamic glaze, it is very simple, and you can do it like this:

¼ cup balsamic vinegar and two teaspoons brown sugar, heat it on the stove until it boils. Then lower the temperature of the stove and cook for another 8 minutes until the mixture reduces, i.e. thickens.

This all matches well with some meat or a glass of Italian wine of your choice.

Stuffed Portobello Mushrooms the Quick and Easy Way

Learn how to cook stuffed portobello mushrooms with this quick and easy recipe from Fine Dining Lovers.

Serves for

Total time


If you don't know how to cook mushrooms, this stuffed portobello mushroom recipe is a good place to start. Portobello mushrooms are a variety similar to champignons, the only difference is the colour (they are a little darker), and the size. Portobello mushrooms are in fact larger than classic champignon mushrooms and for this reason they lend themselves to this preparation.

Stuffed portobello mushrooms can be prepared in dozens of different ways, depending on tastes and eating styles. You can accompany stuffed portobello mushrooms with a garlic or onion sauce, but also with cheese. And if you love contrasts, try to prepare portobello mushrooms stuffed with fish, they go perfectly with seafood, white fish, fatty fish and oysters. Here is the recipe for stuffed portobello mushrooms according to Fine Dining Lovers.

  1. Heat grill @ med-high heat, or oven @ 425.
  2. Clean mushroom caps, stems removed and set aside.
  3. In a small mixing bowl- Whisk softened cream cheese w/ all seasoning.
  4. Drain the olives juice and set aside.
  5. Prepare a grill pan or foil-lined baking sheet.
  6. Spread cream cheese mixture evenly among the 4 caps.
  7. Add about 1 oz. of sliced olives over top of the cream cheese.
  8. Then layer 2 slices or 1 oz. of cheese over the olives.
  9. Lightly salt/pepper a sprinkle, if you’d like.
  10. Cover loosely with foil.
  11. Grill or bake the caps approx. 25-30 minutes, check for tender.
  12. Rip basil leaves over top and serve!

If grilling is not your thing- try baking them @ 425 degrees for 20 minutes.

I prefer to use these half sheet baking pans, if not grilling.

Don’t be afraid to get creative! Add toppings like bacon, or drizzle with some yummy sugar free sauces.