Crimini Mushrooms Stuffed with Kale and Sausage

10 40 103
Ingredients Minutes Calories
Prep Cook Servings
10 min 30 min 20
Crimini Mushrooms Stuffed with Kale and Sausage
Health Rating


20 mushroom(s) Cremini (Italian) mushroom
3 tbsp Avocado oil (or melted coconut oil)
1 medium Yellow onion (diced small)
3 clove Cloves (minced)
454 gm Sausage, frankfurter, chicken (gluten-free, without casing)
1 medium pepper(s) Red bell pepper (diced small)
1 1/2 cup Kale
2/3 cup Almond flour/meal, Bob's Red Mill
1/2 tsp Sea salt
1/4 tsp Black pepper


Preheat oven to 350F.

Rinse and dry mushrooms. Remove stems.

Place mushroom caps in a bowl with 1-2 tablespoons of oil. Set aside.

Heat 2 tablespoons of oil in large skillet over medium heat. Add onion and garlic and saute for 3 minutes until onion softens. 

Add sausage and break apart into very small pieces.  Cook until sausage cooks most of the way through. 

Add red bell pepper and kale and saute for 2-3 minutes to allow kale to wilt.

Remove from skillet and heat and add almond meal, salt and black pepper. 

Stir until well combined. 

Place mushroom caps evenly on a sheet/roasting plan. Use a spoon, stuff each one with kale and sausage mixture. Pack them tightly into a mound with your hands. 

Place in the oven for 25 minutes. Cook mushrooms covered for the first 15 minutes to prevent over-browning.


Extra Tips:

  • You can reserve the stems from the mushrooms for making vegetable broth. Just place in a food storage bag and freeze.
  • You can buy Kale and Feta Chicken Sausage in casing at Save-On Foods. To use for this recipe, just remove meat from casing.

Nutrition Facts

Per Portion

Calories 103
Calories from fat 69
Calories from saturated fat 11.5
Total Fat 7.7 g
Saturated Fat 1.3 g
Trans Fat 0
Polyunsaturated Fat 1.2 g
Monounsaturated Fat 2.9 g
Cholesterol 21.8 mg
Sodium 255 mg
Potassium 157 mg
Total Carbohydrate 3.5 g
Dietary Fiber 1.0 g
Sugars 1.0 g
Protein 5.0 g

Dietary servings

Per Portion

Meat 0.3
Meat Alternative 0.1
Vegetables 0.6

Energy sources