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Chicken and Kale Stuffed Mushrooms

Chicken and Kale Stuffed Mushrooms

I have a version of this made with Boursin Cheese that is super yummy (that is, when I used to eat cheese!), so I thought I’d give a dairy-free version a try, and it was amazing!

These Chicken and Kale Stuffed Mushrooms are perfect for a paleo party!

Some other Cavegirl Cuisine recipes that you may enjoy:
Chipotle Stuffed Mushrooms
Slow Cooker Brisket with Gravy, Mushrooms, and Gravy
Garlic Skirt Steak with Burgundy Mushrooms

 

Chicken and Kale Stuffed Mushrooms

LEFTOVER FILLING IDEA:  If you have extra sausage mixture, chop up the mushroom stems and add to the mixture.  Add whisked eggs (the amount will vary with the amount of mixture you have leftover) and then pour into muffin tins for on-the-go egg muffins.  Cook for about 30 minutes until set for on-the-go breakfast!

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Ingredients

  • • 1 pound ground chicken sausage, loose or casings removed
  • • 12 medium portabellas
  • • 1 tablespoon avocado oil, or preferred oil
  • • 4 leaves of kale, veins removed and leaves finely chopped
  • • 1 bell pepper, seeded and diced, color of choice
  • • 2 cloves of garlic, minced
  • • 1/4 teaspoon sea salt

Directions

  1. Preheat oven to 350 degrees.  In a skillet, cook sausage, peppers, kale and salt until sausage is about halfway cooked.  Place the lid on the skillet and continue to cook for about 5 minutes.  This will continue to cook the sausage and wilt the kale.  Add garlic.
  2. Rinse off the mushrooms and remove stems.  Set stems aside.  Either mist or brush olive oil on the mushrooms in a baking pan.  Stuff each mushroom with sausage mixture.  Pour about 1 tablespoon water in the bottom of the baking pan.  Cover with aluminum foil.  This will steam the mushrooms while baking.  Cook for 15 minutes.  Remove foil.  Continue to cook for 10 minutes uncovered.
  3. Enjoy!

Ingredients

  • 1 pound ground chicken sausage, loose or casings removed
  • 12 medium portabellas
  • 1 tablespoon avocado oil, or preferred oil
  • 4 leaves of kale, veins removed and leaves finely chopped
  • 1 bell pepper, seeded and diced, color of choice
  • 2 cloves of garlic, minced
  • 1/4 teaspoon sea salt

Directions

  1. Preheat oven to 350 degrees.  In a skillet, cook sausage, peppers, kale and salt until sausage is about halfway cooked.  Place the lid on the skillet and continue to cook for about 5 minutes.  This will continue to cook the sausage and wilt the kale.  Add garlic.
  2. Rinse off the mushrooms and remove stems.  Set stems aside.  Either mist or brush olive oil on the mushrooms in a baking pan.  Stuff each mushroom with sausage mixture.  Pour about 1 tablespoon water in the bottom of the baking pan.  Cover with aluminum foil.  This will steam the mushrooms while baking.  Cook for 15 minutes.  Remove foil.  Continue to cook for 10 minutes uncovered.
  3. Enjoy!