Mushrooms already eat hearty and with the addition of chicken sausage, these stuffed portobellos make a nutritious and filling recipe.

Source: Better Homes and Gardens


Read the full recipe after the video.

Recipe Summary

20 mins
10 mins at 425°


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425°F. Line a shallow baking pan with parchment paper or foil. Remove the stems from the portobello mushrooms; chop the stems and set aside. Using a small spoon, scrape the gills out of the mushroom caps. Place mushroom caps, stem sides up, in the prepared pan.

  • For filling, coat a large nonstick skillet with cooking spray; heat skillet over medium heat. Cut sausages in half lengthwise then thinly slice. Add sausage, reserved chopped mushroom stems, the onion, and sweet pepper to skillet. Cook about 6 minutes or until onion is tender, stirring occasionally. Add kale and dried Italian seasoning (if using). Cook and stir 2 to 3 minutes or until kale is tender. Stir in vinegar, mustard, and fresh basil (if using). Remove from heat.

  • Spoon sausage mixture into mushroom caps. Top each with a slice of cheese. Bake about 10 minutes or until heated and cheese starts to brown.


Look for firm portobello mushrooms with no excess moisture or shriveled edges. They should have an earthy clean smell and tight gills.

Nutrition Facts

166 calories; total fat 7g; saturated fat 3g; polyunsaturated fat 0g; monounsaturated fat 0g; cholesterol 41mg; sodium 358mg; potassium 609mg; carbohydrates 12g; fiber 3g; sugar 7g; protein 14g; trans fatty acid 0g; vitamin a 3294IU; vitamin c 56mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 6mg; vitamin b6 0mg; folate 80mcg; vitamin b12 0mcg; calcium 58mg; iron 3mg.