Ingredients
- Large portobello mushrooms, 4
- Sweet grape juice, 1/2 cup
- Italian sausage, cooked and crumbled, 1 cup
- Bread crumbs, panko, 1/2 cup
- Parmesan cheese, grated, 1/4 cup
- Garlic, minced, 2 cloves
- Olive oil, 2 tablespoons
- Fresh parsley, chopped, 2 tablespoons
Instructions
- Step 1: Preheat oven to 375°F (190°C). Remove stems from portobello mushrooms and gently scrape out the gills with a spoon.
- Step 2: Marinate the mushrooms in sweet grape juice for 15 minutes.
- Step 3: In a bowl, combine the cooked Italian sausage, panko bread crumbs, parmesan cheese, minced garlic, olive oil, and parsley.
- Step 4: Stuff each portobello mushroom cap with the sausage mixture.
- Step 5: Place the stuffed mushrooms on a baking sheet and bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a 350°F oven until warmed through, about 10-15 minutes, to prevent sogginess.
- Serve these stuffed mushrooms as a hearty appetizer or a flavorful side dish to grilled meats.
- For extra flavor, sauté the mushroom stems with the garlic before adding them to the sausage mixture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American