Ingredients
- Large portobello mushrooms: 4, stems removed
- Sweet grape juice: 1/2 cup
- Italian sausage: 1/2 pound, removed from casing
- Breadcrumbs: 1/2 cup, plain or Italian seasoned
- Parmesan cheese: 1/4 cup, grated
- Onion: 1/4 cup, finely chopped
- Garlic: 2 cloves, minced
- Olive oil: 2 tablespoons
Instructions
- Step 1: Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- Step 2: In a skillet over medium heat, brown the Italian sausage, breaking it apart with a spoon. Drain any excess grease. Add the chopped onion and minced garlic and cook until softened, about 3-5 minutes.
- Step 3: Stir in the breadcrumbs and Parmesan cheese into the sausage mixture. Season with salt and pepper to taste.
- Step 4: Brush the inside and outside of each portobello mushroom with olive oil. Place the mushrooms, cap-side up, in the prepared baking dish.
- Step 5: Spoon the sausage mixture evenly into each mushroom cap.
- Step 6: Pour the sweet grape juice into the bottom of the baking dish, around the mushrooms. Bake for 20-25 minutes, or until the mushrooms are tender and the stuffing is heated through.
Notes
- Leftover stuffed mushrooms can be stored in the refrigerator for up to 3 days in an airtight container.
- To reheat, gently warm the mushrooms in a 350°F oven for about 10-15 minutes, or until heated through, to prevent them from becoming soggy.
- Serve these savory-sweet mushrooms as a satisfying appetizer or a light lunch, accompanied by a fresh green salad.
- For a richer flavor, deglaze the skillet with a splash of dry red wine after browning the sausage before adding the onions and garlic.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American