Sausage Stuffed Portobello Mushrooms

Who doesn’t love a good stuffed mushroom? Then why not have them for dinner? It is a main course that can be a little lighter and great way to add extra vegetables into the rotation.

Ingredients

4	Portobello Mushrooms Gills removed & stems chopped
2 tsp	Olive oil
1 tbsp	Olive oil
1 cup	Leeks, sliced White part only
1/4 tsp	Salt
1/4 tsp	Pepper
1 cup	Siwin Foods Ham & Garlic Sausage, chopped
1/4 cup	Chicken Broth
3	Garlic cloves, minced
3/4 - 1 cup	Bread crumbs
1 cup	Swiss cheese, finely grated Divided
2-3 tbsp	Butter, melted

Instructions

Preheat the oven to 350ºf
Brush outsides of mushrooms with oil and place on a parchment lined baking sheet with the opening up. Brush the inside of the mushrooms with oil. Bake for 8-10 minutes. Remove from oven and let cool.
Heat the second amount of oil in a fryingpan on medium heat. Add the leeks and chopped mushrooms stems. Cook for 5 about minutes, until soft. Add the salt and pepper and stir for one minute. Next add the sausage and continue cooking for another 5 minutes. Add the broth to deglaze the pan and stir off any of the brown bits from the bottom of pan. Add garlic and cook until fragrant. About 1 minute.
Remove the pan from the heat and stir in the bread crumbs, ¾ cup of cheese, and the melted butter. Spoon the sausage mixture into the Portobello mushrooms. Sprinkle evenly the remaining cheese on top of the mushrooms.
Bake the mushrooms in the oven for about 15-20 minutes, until mushrooms are tender.

DOWNLOAD RECIPE >