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.
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!
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.
While the sausage is browning, use a spoon to help remove the stems and gills from the mushrooms. Brush 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.
Look at the cheese-pull these mushrooms have!
You’re gonna love this recipe. I know we sure did. They are delicious!
Sausage Kale and Cheese Stuffed Portobello Mushrooms
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 freshly 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.
Liz says
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!
The Mountain Kitchen says
Thanks for stopping by Liz. They aren’t that much trouble… YOU… CAN… DO… IT! 🙂
Katrina says
These Look great!
Are they 765 calories per mushroom?
The Mountain Kitchen says
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…