1poundItalian sausageHot or Sweet, casings removed, crumbled
4portobello mushroom capslarge, stemmed and gills removed
2tablespoonsextra-virgin olive oil+ more if needed, coat the mushrooms well
1poundfresh kaleabout 16-ounces, chopped, large stems removed
Kosher salt and freshly cracked black pepperto taste
1cupmozzarella cheeseshredded, (divided)
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.
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.
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
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