40 minutes
A delicious meal featuring large portobello mushrooms stuffed with a savory sausage mixture, accompanied by roasted broccolini and cherry tomatoes.
Italian Pork Sausage, casings removed
0 lb
Panko bread crumbs
cups
Parmesan Cheese, grated
cups
Flat Leaf Parsley, finely chopped
cups
Fresh Herbs, finely chopped
tablespoons
cups
Garlic, finely grated or minced
each
to taste
to taste
tablespoons
Broccolini, ends trimmed
0 oz
0 pint
to garnish
1. Prepare the Sausage Mixture
Start by combining the Italian pork sausage, panko bread crumbs, ½ cup of Parmesan cheese, parsley, and a mix of your choice of fresh herbs like thyme, oregano, or marjoram in a mixing bowl. Add in the dry white wine and finely grated garlic, then season with kosher salt and freshly ground black pepper. Stir the ingredients together until they are well incorporated. The mixture should stick together nicely without being overly wet, which ensures a flavorful and cohesive stuffing.
2. Prepare the Mushroom Caps
Preheat your oven to 375°F (190°C). Place the large portobello mushroom caps upside down on a rimmed sheet pan. Drizzle with 3 tablespoons of olive oil and season with a pinch of salt and pepper to enhance their flavor. Scoop the sausage mixture into the caps, forming a nice mound in each. Sprinkle extra Parmesan cheese on top for an added layer of flavor. The mushrooms should look glossy and inviting, ready to soak up all the delicious stuffing flavors.
3. Toss and Spread the Vegetables
In a medium bowl, toss the broccolini and cherry tomatoes with 2 tablespoons of olive oil, a pinch of salt, and some freshly ground black pepper. Ensure the vegetables are well-coated with oil and seasoning, then spread them around the stuffed mushrooms on the sheet pan. This step ensures that the veggies roast evenly alongside the mushrooms, absorbing the same delicious flavors.
4. Bake to Perfection
Place the sheet pan in the oven and bake for 30 to 40 minutes. The sausage should reach an internal temperature of 160ºF, and the vegetables should be tender and roasted to perfection. The mushrooms will become a juicy base for the crispy, browned sausage mixture, while the broccolini and cherry tomatoes turn beautifully roasted. Finish the dish by garnishing with extra parsley for a fresh touch and serve with lemon wedges on the side to add a burst of brightness. Enjoy the wonderful combination of textures and flavors in this satisfying meal.
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