The Low Carb Jumpstart

Deb's Stuffed Portabella Mushroom

Carbs: 11g

Submitted by Patient Advisory Board member Deborah


15 mins


25 mins




  • 5
    large Portabello mushroom caps
  • 1 lb
    Mild Italian Sausage (not in links) OR Ground turkey/chicken mixed with Italian seasonings
  • 2
    Clove Garlic
  • 1
    Green Pepper
  • 1
    Onion (vidalia preferred)
  • 6 Slices
    Provolone cheese


  1. Preheat oven to 425°F (200°C). 

  2. Clean out mushroom caps and set aside, do not wash them.

  3. Add a small amount of oil or cooking spray to frying pan. Heat on medium heat on stovetop. Add green pepper, onion, garlic and cook until green pepper is soft.

  4. Add the meat and cook until browned.

  5. Place mushroom caps on greased cookie sheet and stuff each one with meat mixture (salt and pepper optional).

  6. Place in oven and cook for 20-30 minutes until the mushrooms look soft. 

  7. Place a slice of cheese on each cap and cook in oven until cheese is melted. 

  8. Remove from oven and let stand for 5-10 minutes. They will be hot!!!  Enjoy!!