Name: Sausage-Stuffed Portobello Mushrooms
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 4 large portobello mushroom caps; 3 tablespoons olive oil, divided; 3 teaspoons balsamic vinegar, divided; 3/4 lb bulk Italian sausage (pork, chicken or turkey); 1/4 cup onion, chopped; 3 cloves garlic, finely chopped; 3 ounces sun-dried tomatoes, roughly chopped; 2 ounces provolone cheese, diced; 1 cup fresh basil, roughly chopped; Salt and freshly ground black pepper

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Crumbled Italian sausage, sun-dried tomatoes, fresh basil and melted provolone cheese combine to a make a delicious “stuffing” for balsamic-roasted portobello mushrooms. Add some garlic bread and a tossed salad and you have a complete, easy meal.

Sausage-Stuffed Portobello Mushrooms

An easy and satisfying meal of roasted portobello mushrooms topped with crumbled Italian sausage, sun-dried tomatoes, fresh basil and provolone cheese.

Author: Lynne Webb
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings

Ingredients

4 large portobello mushroom caps
3 tablespoons olive oil, divided
3 teaspoons balsamic vinegar, divided
3/4 lb bulk Italian sausage (pork, chicken or turkey)
1/4 cup onion, chopped
3 cloves garlic, finely chopped
3 ounces sun-dried tomatoes, roughly chopped
2 ounces provolone cheese, diced
1 cup fresh basil, roughly chopped
Salt and freshly ground black pepper

Instructions

Preheat the oven to 400°F.
Brush any dirt from the outside of the mushrooms and using a teaspoon, carefully scrape the gills from inside the cap and discard. Arrange the mushrooms in a single layer on a nonstick baking sheet.
Whisk together 1 tablespoon of the olive oil and 2 teaspoons of the balsamic vinegar in a small bowl. Brush the mushrooms with the mixture, season with salt and pepper and roast them just until tender when pierced with the tip of a knife, about 5 to 7 minutes. Remove from the oven and blot any accumulated liquid from inside the mushroom caps with a paper towel. Set aside
While the mushrooms roast, heat the remaining 2 tablespoons of olive oil in a heavy skillet over medium heat. Add the onion and sauté until softened, 2 minutes. Add the garlic and cook until fragrant, 1 minute additional. Add the sausage and continue cooking, until the sausage is browned and cooked through, 4 to 5 minutes longer. Add the remaining balsamic vinegar, sun-dried tomatoes, provolone cheese and basil. Combine well and season to taste with salt and pepper.
Divide the sausage mixture between the 4 mushrooms caps, pressing the mixture gently with a spoon to form a mound. Return the mushrooms to the oven for 5 to 7 minutes, until the cheese is melted throughout.

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