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These Sausage Pizza Stuffed Portobello Mushrooms are a delicious, keto-friendly and Whole 30 compliant meal that will satisfy your taste-buds!
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Can you believe January is almost over? The year just started and the first month is already whizzing by! Are you participating in a January Whole 30 challenge? I participated in one last year and had great results. You can read about my entire Whole 30 Recap which contains links to my week-by-week recaps with every meal I ate and my results. And feel free to browse through my Whole 30 Recipes!
Who else always loved sausage and mushroom pizza? Once I realized I liked mushrooms, sausage-mushroom pizzas became one of my favorites. And last week I was really craving one, but didn’t want to deal with the tummy discomfort I’d have from the gluten and cheese…plus, my husband preferred something lower in carbs. So I thought, why not use Portobello mushrooms to mock a mini pizza? Also, these sausage stuffed portobello mushrooms are keto-friendly!
These paleo Sausage Pizza Portobello Mushrooms are also Whole 30 compliant! Unless you opt to sprinkle some mozzarella cheese over the tops of them, then they will just be considered primal. I did not put any cheese on mine, but my husband can tolerate dairy just fine and wanted cheese on his. If you are doing Whole30, you will want to read the labels of the cans of tomatoes to make sure there are no added sugars. Some brands will try to sneak in sugar in clever ways, making it not Whole30 compliant.
Although I don’t recommend holding these mushrooms while you eat them because they could get a little messy that way, these still have a similar pizza-sauce taste, but without the gluten and carbs from crust. My husband and I loved these keto stuffed mushrooms. The recipe is fairly simple and does not require too much time or too many dishes. This is an easy paleo recipe that can be made on weeknights! This is one of my favorite Whole 30 recipes.
These Sausage Pizza Stuffed Portobello Mushrooms are a delicious, keto-friendly and Whole 30 compliant meal that will satisfy your taste-buds!
- 4 large Portobello mushrooms
- 1 Tbsp olive oil
- 3 cloves garlic minced
- 1/2 yellow onion chopped
- 1 pound ground Italian sausage
- 1 14oz can crushed tomatoes
- 1 tsp chopped basil
- 1/2 tsp oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes
- 1/4 cup mozzarella cheese OPTIONAL
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Preheat an oven to 350 degrees fahrenheit and line a baking sheet with foil.
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Wash and pat dry the Portobello mushrooms, and remove the stems and scrape out the ribs. Place along the baking sheet with the opening facing upwards.
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Heat the oil in a large skillet over medium-high heat. Add the garlic and onion and saute for about 2-3 minutes, until the onion is translucent and the garlic is fragrant.
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Add the sausage to the pan and cook for about 7-10 minutes, or until the sausage has browned and cooked through, breaking up with the spatula.
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Add the crushed tomatoes to the pan along with the basil, oregano, salt, pepper and red pepper flakes, and mix until everything is well combined. Remove from heat.
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Fill each mushroom cap evenly with the sausage mixture (you may have some extra mixture leftover depending on the size of your mushrooms, I did not). If you are opting for cheese, sprinkle the cheese over the tops. Bake for 15-20 minutes, until the mushrooms are tender.
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Remove from oven and let cool a few minutes. Top with fresh chopped basil (if desired). Serve and enjoy!
