Mushroom Melts Stuffed with Chicken Sausage

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.