Portabello Mushrooms with Leeks and Sausage

Heidi Hoerman


Here's a quick one-pot meal you can throw together, varying it to your heart's content. Portabello mushrooms make a great platform for lots of different stuffings.


★★★★★ 1 vote

20 Min
30 Min


Add to Grocery List

  • 2 large
    portabello mushroom caps
  • 4 to 6 oz
    fully-cooked, italian-flavored, low-fat chicken sausage (about two 6-inch links)
  • 1
  • 1/2
    red bell pepper
  • 1 to 2 clove
    garlic or twice as much roasted garlic
  • 3 oz
    laughing cow low fat cheese (3 wedges), plain or with garlic and herbs
  • 1/4 c
  • 1/4 c
    grated parmesan or romano cheese

How to Make Portabello Mushrooms with Leeks and Sausage


  1. Preheat oven to 350F.
  2. Wash and remove the stems from the mushrooms. Optionally, dice the stems and add to the stuffing. Scrape most of the black gills from the caps with a spoon, trying not to break them. Discard the gills.
  3. Remove the skin from the sausage and cut into 1/4 to 1/2 inch dice.
  4. Peel and mince the garlic or roughly chop the roasted garlic.
  5. Remove the seeds and membranes from the bell pepper. Slice off 4 strips for decorating the mushrooms. Chop the remaining pepper into 1/4 inch dice.
  6. Microwave the cheese wedges and milk for 1 minute in a microwave safe cup. Stir to make a sauce. Don't worry about lumps.
  7. Mix the sausage, leeks, diced bell pepper, garlic, and sauce in a large bowl. Mound 1/2 of this mixture on each mushroom cap.
  8. Assembly: Place the mushroom caps, gill side up, in an oven save dish.
  9. Sprinkle 1/2 the cheese over each mushroom. Lay red pepper strips across the top to decorate.
  10. Bake at 350F for 20 minutes. Increase the oven temperature to 450F and cook an addition 10 to 15 minutes until hot and bubbly.
  11. Serve with with dressed, green salad.

Printable Recipe Card

About Portabello Mushrooms with Leeks and Sausage

Course/Dish: Chicken
Other Tags: Quick & Easy, Healthy

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