Salt & Lavender logo
menu icon
search icon
×

Sausage and Swiss Chard Stuffed Portobello Mushrooms

Published: / Updated: / 16 Comments

This post may contain affiliate links. Please see my affiliate disclosure for more details.

Jump to Recipe

Try my sausage and Swiss chard stuffed portobello mushrooms for an easy dinner!

close-up of sausage and Swiss chard stuffed portobello mushroom

Parmesan, garlic, sausage, and Swiss chard stuffed portobello mushrooms make a fantastic dish with very little prep time.

I just love portobello mushrooms. Stuff them with meat and parmesan cheese, and you've got a winning recipe.

Don't be afraid to stuff these mushrooms like you've never stuffed mushrooms before. They do get pretty tall, but that's ok.

They do cook through, and the mushroom adds some lovely moisture. The Swiss chard is great for texture and sneaking in some vitamins. And for making them taller.

two portobello mushrooms stuffed with sausage, parmesan, Swiss chard, and garlic

I suggest serving these with a big salad that has a vinaigrette like this one. You could also take one of these bad boys to work the next day for a lunch you're sure to look forward to. I've done this, and they reheat well.

I hope you will try these sausage and Swiss chard stuffed portobello mushrooms soon!

Questions? Let me know!

Sausage, parmesan, garlic, and swiss chard stuffed portobello mushrooms make a simple and delicious dinner!

Sausage and Swiss Chard Stuffed Portobello Mushrooms

A simple, easy, and elegant dish that only takes 5 minutes to prepare.
Print Recipe Pin Recipe Save
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Main Course
Cuisine American
Servings 4

Ingredients
 

  • 2 portobello mushrooms
  • 1 small bunch Swiss chard
  • 1 pound bratwurst sausages (I use Johnsonville brats 5-pack)
  • 1 teaspoon garlic powder
  • 1 tablespoon worcestershire sauce
  • 1 cup freshly grated parmesan cheese
  • 1 egg
  • 8-10 sprigs fresh thyme
  • Salt & pepper to taste

Instructions
 

  • Pre-heat oven to 385F.
  • Remove stalks from mushrooms and take Swiss chard leaves off stems. Chop Swiss chard into smaller pieces.
  • Remove sausages from casings and put sausage meat into a bowl. Add Swiss chard, garlic powder, worcestershire sauce, pepper, salt, parmesan, egg, and thyme (remove leaves from the twigs). Mix using your hands.
  • Place an equal amount of meat over each mushroom cap (gill side up).
  • Place mushroom caps onto a non-stick baking sheet. Bake for one hour, or until sausage is cooked.
Keyword stuffed portobello mushrooms
Author Natasha Bull
«
»

Loved this recipe? Share it:

Reader Interactions

Comments

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    • Natasha says

      Hi Todd! Unfortunately, I do not have that info. I am not a trained nutritionist, so I don't feel comfortable providing nutrition info as it may not be accurate. The nutrition info will vary depending on the ingredients you use. Plugging the exact weights/measurements of the actual ingredients you use into one of the free calculators out there should give you a good idea. I usually would have one stuffed mushroom as a serving.

      Reply

  2. Jay Gaulard @ IndustryEats says

    Hi Natasha!

    I'm loving this post. I actually wanted to comment to commend you on the photos. They are quite stellar. I know a few others already complimented you, but let me tell you what I like the most - the angle of the lighting and the surface you used. Is that parchment paper? The 5 o'clock lighting really brings out the details of the mushroom filling. Nice job. I think this may be one of your best.

    Anyway, I'd like to prepare something like this. I, like so many others, love mushrooms. I'd probably consume 20 of these things if given the chance. I'll put this on my never ending to-do list.

    Thanks!

    Jay

    Reply

    • Natasha says

      Thank you Jay!! It's wax paper on top of a black chalkboard 🙂 I'm glad you like the photos. Let me know if you do try the recipe!

      Reply

  3. Mary @ LOVE the secret ingredient says

    Stuffed mushrooms are one of my favorite appetizers, but you really took it up a notch here, total yum!!

    Reply

  4. Annemarie @ justalittlebitofbacon says

    I love the photo! So dramatic! I love recipes that are simple but look complicated and I can see where these would be easy to pack up for lunch. 🙂

    Reply

  5. Amber says

    HI Natasha!

    Again, beautiful photography! This looks delicious! I always want to do more with portabello mushrooms, but all I can ever think to do is to chop them up and put them in sauce (delicious, but boring!) I'm so trying these! They look so good- and quite simple, too 🙂 Thanks for posting!

    Reply

    • Natasha says

      Thanks Amber! Let me know if you like them 🙂 I love to chop them up and put them into sauce as well so don't worry 😉

      Reply

  6. Liz @ Teta Lizza's Kitchen says

    Fantastic recipe Natasha! Portobello mushrooms can really make a meal especially with all the deliciousness stuffed in yours! Your co-workers jaws will surely drop if you bring this in for lunch! Thanks for sharing! And your pics? Beautiful.

    Reply

  7. nicole (thespicetrain.com) says

    So gorgeous! I LOVE the lighting and the beautiful colors and textures in these photos, just wonderful! 🙂

    Reply

  8. linda \\ the baker who kerns says

    These portobello mushrooms look fantastic! And I love your dark photography. Who knew you could stuff portobello mushrooms that high!

    Reply