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 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
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.