Sausage-and Kale-Stuffed Portobello Mushrooms
Ingredients
- 4 portobello mushroom caps, cleaned
- 1 clove garlic, minced
- 3 Tbsp olive oil
- ½ (16-oz) pkg ground pork sausage
- 1 (5-oz) pkg baby kale
- ½ tsp pepper
Instructions
- Preheat oven to 450°F. Remove gills from mushroom caps, using a spoon.
- Cook garlic in hot oil in large nonstick skillet over medium-high heat 1 to 2 minutes or until fragrant.
- Add sausage; cook 5 to 6 minutes or until browned and crumbly. Stir in kale; cook 1 to 2 minutes or until wilted.
- Combine sausage mixture and pepper; spoon mixture into mushroom caps.
- Place mushrooms on a baking sheet. Bake 10 to 15 minutes or until mushrooms are tender.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
312
|
312
|
| Fat (g) | 26 | 26 |
| Sat. Fat (g) | 6 | 6 |
| Protein (g) | 14 | 14 |
| Carb (g) | 8 | 8 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 484 | 484 |
| T. Sugs (g) | 0 | 0 |
| A. Sugs (g) | 0 | 0 |
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