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


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2 large
portabello mushroom caps
4 to 6 oz
fully-cooked, italian-flavored, low-fat chicken sausage (about two 6-inch links)
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


  • 1Preheat oven to 350F.
  • 2Wash 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.
  • 3Remove the skin from the sausage and cut into 1/4 to 1/2 inch dice.
  • 4Peel and mince the garlic or roughly chop the roasted garlic.
  • 5Remove 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.
  • 6Microwave the cheese wedges and milk for 1 minute in a microwave safe cup. Stir to make a sauce. Don't worry about lumps.
  • 7Mix the sausage, leeks, diced bell pepper, garlic, and sauce in a large bowl. Mound 1/2 of this mixture on each mushroom cap.
  • 8Assembly: Place the mushroom caps, gill side up, in an oven save dish.
  • 9Sprinkle 1/2 the cheese over each mushroom. Lay red pepper strips across the top to decorate.
  • 10Bake at 350F for 20 minutes. Increase the oven temperature to 450F and cook an addition 10 to 15 minutes until hot and bubbly.
  • 11Serve 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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