Sausage Stuffed Portobello Mushrooms
Sometimes help is needed when trying to imagine oneself in a tropical climate when it’s nothing but cold temperatures outside. This soup has all the feelings of comfort and coziness, plus it is super easy to make it during the week. All the fragrant ingredients, the coconut, cilantro, red curry, and lime will transport you away.
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.
