I could not believe the kids liked the filling for these mushrooms. I mean, I knew that if they *tried* it they’d like it, but I didn’t think I could get them to try it. I guess that what several hours of swimming on the LAST DAY of school will do…Yay for summer!!
Balsamic Stuffed Mushrooms
2 whole portobello mushroom caps
1 small package of crimini mushrooms
2 tablespoons balsamic vinegar
1/4 pound ground breakfast sausage
1/2 a medium sized onion
1 stalk celery
2 cloves garlic
1 tablespoon fresh rosemary
1/2 cup red wine (substitute chicken stock if you don’t do wine)
1/2 cup Monterrey jack cheese, shredded
2 slices whole wheat sandwich bread, toasted and cubed
1 egg, lightly beaten
Preheat oven to 450.
Wipe the mushrooms clean with a paper towel and scrape out the gills with a spoon. Place portobello caps in a baking dish, top down, drizzle with oil, sprinkle with salt and pepper, and then liberally drizzle balsamic vinegar. Set aside.
Brown sausage in a large skillet over medium high heat.
While the sausage is browning, chop the small mushrooms, onion, celery, rosemary, and garlic. Add the veggies and garlic and rosemary to the skillet and saute with the sausage until crisp-tender, about 5-7 minutes.
Add the wine to deglaze the pan and allow to cook for another 5 minutes or so.
Stir in the shredded cheese (reserve a little for the top) and bread cubes.
Taste it at this point, and add salt and freshly ground black pepper to taste. Stir in the beaten egg.
Mound stuffing mixture into portobello caps.
Sprinkle with a little extra shredded cheese. Bake at 450F for 20-25 minutes, or until the portobello is tender and the stuffing is golden brown.