This is an entree version of a traditional stuffed portobello mushroom appetizer. This is a gluten- and dairy-free version, however, feel free to use cheese(s) and breadcrumbs in place of the eggs, almond flour, and nutritional yeast. I used a sausage recipe from this site to make my own sausage out of ground turkey, again feel free to use your favorite ground sausage (chorizo would be lovely in this).


Recipe Summary

50 mins
1 hr 5 mins
15 mins
4 portobello mushroom caps


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 9x13-inch baking dish with cooking spray.

  • Remove stems and gills from mushroom caps and wipe clean with a damp towel.

  • Combine sausage, almond flour, onion, eggs, nutritional yeast, garlic, Italian seasoning, and parsley in a bowl and mix well.

  • Divide sausage mixture into 4 portions and fill each mushroom cap, packing firmly. Place stuffed mushrooms in the baking dish.

  • Bake in the preheated oven until the center of the sausage mixture is cooked through and juices run clear, 45 to 60 minutes.

  • Remove baking dish from oven. Move oven rack about 6 inches from the heat source and turn on the oven's broiler.

  • Place mushrooms under the broiler until tops are colored, 3 to 6 minutes.

Cook's Notes:

Hot Italian sausage may be substituted for sweet sausage, if desired.

Instead of 1/4 cup diced onion, you can use 2 tablespoons grated onion, if preferred.

Nutrition Facts

407 calories; protein 25.8g; carbohydrates 14.5g; fat 28.3g; cholesterol 137.6mg; sodium 989.3mg. Full Nutrition