Sausage-Stuffed Portobello Mushrooms with Roasted Tomatoes
I feel like the portobello is classically prepared as a vegetarian and vegan dish, given its heartiness and meaty texture. I love the rich flavor that portobellos offer, and while a great vegetarian option, I just can't flip one of these mushrooms off the grill, sandwich it between two pieces of bread and be satisfied. This sausage-and-egg stuffed portobello mushroom dish was created so that you can have your meat and vegetables too — a flavorful and quick dinner idea that pairs will with a glass of Pinot Noir.
Ingredients: (serves 2)
- 2 portobello caps (dark gills scraped and removed)
- 8 ounces ground sausage
- 4 eggs
- 8 cherry tomatoes, cut in half
- 3 sprigs of thyme
- 4 ounces shredded sharp cheddar cheese
- 2T olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Preheat oven to 400° and brush portobello caps with 1T of oil. Toss the tomatoes in the remaining 1T of oil and place mushroom and tomatoes on a baking sheet. Sprinkle both with salt and pepper. Add the thyme sprigs to the tomatoes. Place in the oven for 15 minutes.
Cook the sausage until done and crumbled. Add the the eggs, scrambled and cook until just set.
Remove mushroom and tomatoes from the oven. Stuff the mushroom caps with the egg sausage mixture. Top with shredded cheese and return to the oven until melted.
Remove and plate, dotting the mushroom with the roasted tomatoes.
Portobellos are available year round, but spring tends to be when you see them in markets. This recipe should make any non-mushroom fan a convert. Let me know if you try this recipe using the comments section below.