Italian Portobello Mushrooms

Italian Portobello Mushrooms (Keto)


  • 2 Portobello Mushrooms
  • 2 Mild Italian Sausage
  • 1/4 Cup of Tomato Sauce
  • 1 Cup of  Mozzarella Cheese
  • 1 Spanish Green Onion


  • Fats:  32 grams
  • Carbohydrates: 18 grams
  • Net Carbohydrates: 13 grams
  • Protein:  38 grams
  • Total Calories:  501 Cals


  1. Begin by preheating your oven to 375F/190C.
  2. Wash the 2 Portobello Mushrooms and then pat dry with paper towel to remove any left-over dirt. Once clean and dry remove the stems.
  3. Spread the Tomato Sauce on the top of each Mushroom cap. You should put 2 Tbsp of tomato sauce on each cap.
  4. Put the mushroom cap down so that the hollow-side is facing up. Then press the mild Italian sausage into the hollow mushroom cap.
  5. Put the shredded mozzarella cheese on the top of the sausage. Sprinkle a small amount of green onions on top to finish it off.
  6. Bake in the oven for 40 minutes.

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