Cheesy Sausage Kale Stuffed Mushrooms

Cheesy Sausage Kale Stuffed Mushrooms

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You can make a meal off of these cheesy sausage kale stuffed mushrooms. Portobello mushroom caps are filled with Italian sausage, kale, three types of cheese, and tons of flavor!

Inside the portobello mushroom caps, you will find Italian sausage, a creamy mixture of onion, and garlicky kale, cream cheese, and feta cheese. This creamy kale mixture is binded together with egg and piled up high on top of the mushroom. Before going into the oven, the stuffed mushrooms are topped with mozzarella cheese, then the mushrooms are baked in the oven until the mushrooms are tender the cheese has melted and the stuffing is bubbling hot.

cheesy sausage kale stuffed mushroom

I fell in love with these mushrooms the first time I made this recipe. Not only is there tons of flavor, but this recipe is a great way to get more of the superfood kale into our diet. We could all use more superfoods in our lives, right?

Let’s make Cheesy Sausage Kale Stuffed Mushrooms!

kale in salad spinner

How To Make Cheesy Sausage Kale Stuffed Mushrooms

Preheat oven to 350 degrees F. Cover a large sheet pan with aluminum foil or parchment paper; set aside.

Remove sausage from casings and crumble into a large pan, over medium-high heat. Work a spatula into the sausage breaking it up into smaller crumbles as it cooks. Cook until browned and crumbly; drain and set aside.

portobello mushroom cap with gills and stem
removing stem of portobello mushroom
scraping gills out of mushroom cap

While the sausage is browning, use a spoon to help remove the stems and gills from the mushrooms. Brush with generously on all sides with olive oil. Place gill side up on the prepared sheet pan.

In the same pan used to cook the sausage, add the onions, garlic, oregano, and kale. Cook until tender and wilted; about 5 to 8 minutes.

kale mixture in pan

Remove the kale mixture from the heat and allow it to cool for at least 10 minutes. When the kale and onion mixture has cooled, stir in feta and cream cheeses, eggs, and season with salt and pepper, to taste. Combine the kale mixture with the sausage.

Divide the mixture into 4 equal portions and spoon the into the prepared portobello mushroom caps and top each with ¼ cup mozzarella cheese.

stuffed mushrooms on pan

Place in the sheet pan of mushrooms into the oven. Bake for 8 to 10 minutes, or until the cheese has melted, the mushrooms are tender and the sausage mixture is bubbling hot.

stuffed mushrooms with mozzarella on top

Serve immediately.

cheesy sausage kale stuffed mushroom with mountain view

Look at the cheese-pull these mushrooms have!

cheese pull from stuffed mushroom

You’re gonna love this recipe. I know we sure did. They are delicious!

Sausage, Kale & Cheese Stuffed Portobello Mushrooms | Portobello mushroom caps are not just appetizers! Make a meal off of these Sausage, Kale and cheese Stuffed Portobellos, filled with Italian sausage, kale and cheese and Italian herbs and lots of flavor! | TheMountainKitchen.com
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Sausage Kale and Cheese Stuffed Portobello Mushrooms

Make a meal off of these cheesy sausage kale stuffed mushrooms, filled with Italian sausage, kale, three types of cheese, and tons of flavor!
Course dinner, Main Course
Cuisine American
Keyword cheese, Kale, Portobello, sausage, stuffed mushrooms
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 766kcal

Ingredients

  • 1 pound Italian sausage Hot or Sweet, casings removed, crumbled
  • 4 portobello mushroom caps large, stemmed and gills removed
  • 2 tablespoons extra-virgin olive oil + more if needed, coat the mushrooms well
  • 1 pound fresh kale about 16-ounces, chopped, large stems removed
  • 1 cup onion chopped
  • 1 clove garlic minced
  • ¼ teaspoon dried oregano
  • 2 eggs large, beaten
  • 4 ounces feta cheese crumbled
  • ¼ cup cream cheese
  • Kosher salt and fresh cracked black pepper to taste
  • 1 cup mozzarella cheese shredded, (divided)

Instructions

  • Preheat oven to 350 degrees F. Cover a large sheet pan with aluminum foil or parchment paper; set aside.
  • Remove sausage from casings and crumble into a large pan, over medium-high heat. Work a spatula into the sausage breaking it up into smaller crumbles as it cooks. Cook until browned and crumbly; drain and set aside.
  • While the sausage is browning, use a spoon to help remove the stems and gills from the mushrooms. Brush with generously on all sides with olive oil. Place gill side up on the prepared sheet pan.
  • In the same pan used to cook the sausage, add the onions, garlic, oregano, and kale. Cook until tender and wilted; about 5 to 8 minutes.
  • Remove the kale mixture from the heat and allow it to cool for at least 10 minutes. When the kale and onion mixture has cooled, stir in feta and cream cheeses, eggs, and season with salt and pepper, to taste. Combine the kale mixture with the sausage.
  • Divide the mixture into 4 equal portions and spoon the into the prepared portobello mushroom caps and top each with ¼ cup mozzarella cheese.
  • Place in the sheet pan of mushrooms into the oven. Bake for 8 to 10 minutes, or until the cheese has melted, the mushrooms are tender and the sausage mixture is bubbling hot.
  • Serve immediately.

Notes

The Sausage: I used hot Italian sausage, but use mild or sweet if desired.
The Cheeses: I used regular cheese, but to lighten this recipe up, you can use light cheese instead.
Recipe adapted from Paula Deen Magazine

Nutrition

Calories: 766kcal | Carbohydrates: 21g | Protein: 37g | Fat: 61g | Saturated Fat: 24g | Cholesterol: 223mg | Sodium: 1475mg | Potassium: 1314mg | Fiber: 2g | Sugar: 6g | Vitamin A: 11839IU | Vitamin C: 142mg | Calcium: 518mg | Iron: 4mg
Did you try this recipe? Tell us what you think!Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! We can’t wait to see them! Don’t forget to mention @TheMountainKitchen or tag #TheMountainKitchen!
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4 thoughts on “Cheesy Sausage Kale Stuffed Mushrooms”

  • I have been meaning to cook portobello for an eternity. Maybe one day I shall get there. The kale-portobello dish with cheese is something worth all the trouble. Thanks for sharing!

    • Hi Katrina! I’m in the process of updating this post. However, I just went in to double-check the nutrition calculation. There are a lot of carbs and fat in this recipe, especially from the sausage and cheese. However, you could cut back by using turkey sausage and low-fat cheeses. Thanks for asking such a great question. My updates will include new photos and minor tweaks. Stay tuned…

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