Vegan Italian Sausage Stuffed Portobello Mushrooms

Total time55 min

Prep time20 min

Cook time35 min

Vegan Italian Sausage Stuffed Portobello Mushrooms

These portobello caps get roasted until tender and deeply savory, then piled high with a hearty, herb-packed filling built from garlic, zucchini, carrot, and the chopped mushroom stems themselves, all cooked down with baby spinach until everything is soft and fragrant. A blend of oregano, basil, thyme, and a hit of ginger and turmeric gives the filling real depth, while coconut aminos and a splash of apple cider vinegar add a savory, tangy backbone that ties the whole thing together. Once mounded into the caps and roasted a second time, the tops turn lightly browned and the filling turns rich and cohesive, almost meaty in texture. A scatter of fresh parsley at the end brightens everything up before serving. It's a satisfying, low-carb dinner that comes together in one skillet and one sheet pan, and it slots easily into a vegan menu without missing a beat.

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
2 tbsp olive oil, divided
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
See all
½ tsp fine sea salt, divided

For the filling

1 lb ground pork
Chef's tip
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
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!