Stuffed Portobello Mushrooms

Makes 8 servings – Appetizer – 1 hour


3 lbs. HVH Sweet Italian Sausage, casing removed
8 Bulich Mushroom Farm Portobello Mushrooms, stems removed and diced
5 cloves Garlic, minced
1 Egg
1 c. Shredded Parmesan Cheese
2 tbsp. Fresh Parsley, 1 tbsp. for garnish
4 sprigs Thyme
1/3 c. White Wine
2 tbsp. Fresh Basil
1 tbsp. Salted Butter
1/2 c. Italian Seasoned Breadcrumbs
Olive Oil
Salt & Pepper

Preheat the oven to 350 degrees.

Brown and crumble sausage. Set aside.

Cook garlic with butter until translucent. Add white wine and cook for 5 mins.

In a large bowl, combine the sausage and garlic with the diced mushroom. Add herbs, cheese, breadcrumbs and egg. Season with salt and pepper. Stir until well-combined.

Drizzle olive oil over mushrooms and season with salt and pepper. Stuff mushrooms and bake 20-25 mins or until mushrooms are tender and mixture is browned.

Garnish with additional parsley and cheese and serve.

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