Kitchen notes · a little help before you start
Sausage and Swiss Chard Stuffed Portobello Mushrooms
A portobello cap filled with savory sausage makes a generous dinner, with Swiss chard tucked into the filling. Parmesan gives it a salty edge and thyme adds a fresh herbal note. The soft mushroom beneath all that filling is a particularly appealing part of each forkful.
- Prep
- 10 min
- Cook
- 60 min
- Total
- 70 min
- Original yield
- Serves 4
- Ingredients
- 10 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Cuisine
- American
- Cooking method
- Baking · Baked & roasted
- Preparation & total time
- Prep: 15 minutes or less · Total: over 60 minutes
A few quick notes
1. Remove sausage casings
Take the bratwurst meat out of its casings before mixing it with the greens and seasonings.
2. Combine by hand
Mix the filling with your hands so the egg, Parmesan and chard distribute through the sausage.
3. Divide the filling evenly
Put an equal amount of filling over each mushroom cap before moving them to the baking sheet.
Get to know the ingredients
Portobellos
Remove the mushroom stalks and keep the caps gill side up to hold the sausage filling.
Swiss chard
Take the leaves off the stems and chop them smaller before adding them to the filling.
Thyme
Strip the thyme leaves from their twigs before mixing them through the sausage and chard.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 5 steps completeMake room for Sausage and Swiss Chard Stuffed Portobello Mushrooms
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Cook the filling through
Bake the filled caps on the nonstick sheet until the sausage is cooked before serving.
A little more help as you go
Preheat before filling
Have the oven preheated while you prepare the chard and mix the mushroom filling.
Parmesan through the filling
Mix the freshly grated Parmesan into the sausage instead of reserving it as a topping.
A few questions you might have
Do I cook the chard before mixing?
The chopped chard leaves go directly into the sausage filling without a separate cooking stage.
Which side of the mushroom faces up?
Place each cap gill side up so the meat filling sits over the open side.
Does the egg go over the caps?
Mix it into the sausage with the greens and seasonings before dividing the filling.
Is the sausage browned first?
No, remove it from the casings, mix the filling and bake it on the mushroom caps.
When do I season with salt and pepper?
Add them to the sausage mixture with the other filling ingredients before mixing by hand.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: saltandlavender.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
