AIP Friendly Italian Sausage Stuffed Portobello Mushrooms

Total time55 min

Prep time20 min

Cook time35 min

AIP Friendly Italian Sausage Stuffed Portobello Mushrooms

These hearty stuffed portobellos are the kind of dinner that feels indulgent and completely satisfying without a single compromise. Each cap is loaded with seasoned ground pork, finely diced zucchini and carrot, wilted spinach, and the chopped mushroom stems — so nothing goes to waste and every bite is packed with texture. The Italian-inspired flavor comes from a blend of oregano, basil, thyme, ginger, and turmeric, with coconut aminos and apple cider vinegar rounding everything out in place of ingredients that don't fit the protocol. One of the trickier parts of following an elimination-style approach is finding meals that feel genuinely filling and flavorful rather than stripped down, and this one absolutely delivers. The two-stage roasting method — pre-roasting the caps to soften them and drive off excess moisture, then finishing them loaded with filling — means you get a sturdy, caramelized result instead of a soggy mess. It comes together in one skillet and one sheet pan, making cleanup easy for a weeknight. Serve all four caps straight from the oven with a scatter of fresh parsley for a dinner that looks impressive and tastes even better.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the mushrooms

4 large portobello mushroom caps (about 4–5 inches across), stems removed and reserved
Simple Truth Organic™ Portabella Mushroom Caps Sliced Portobello Mushrooms Mushrooms Portabella Caps Prepacked - 6 Oz Portabella Mushroom Caps Hannaford Portabella Caps Mushrooms
See all
2 tbsp olive oil, divided
½ tsp fine sea salt, divided

For the filling

1 lb ground pork
4 cloves garlic, minced
1 medium zucchini, finely diced
1 medium carrot, finely diced
reserved portobello stems, finely chopped
2 cups baby spinach, roughly chopped
1 tsp dried oregano
1 tsp dried basil
½ tsp dried thyme
¼ tsp ground ginger
¼ tsp ground turmeric
1 tbsp coconut aminos
1 tbsp apple cider vinegar

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper. Using a small spoon, scrape out the dark gills from the underside of each portobello cap and discard them. Finely chop the reserved stems and set aside.
2
Brush both sides of each portobello cap with 1 tablespoon of the olive oil and season the gill side with 1/4 teaspoon of the salt. Place gill-side up on the prepared baking sheet and roast for 12 minutes, until the caps have softened and released some of their liquid. Remove from the oven and carefully tip out any pooled liquid from each cap.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!