Sausage, Apple and Sage Stuffed Portobello Mushrooms
Servings
4 Servings
Ingredients
- 4 portobello mushrooms caps
- 2 tablespoons plus 2 teaspoons olive oil
- 7-8 cups bread cubes day old or lightly toasted
- 12 oz. Joburg Garlic Boerwoers casings removed
- 1 medium onion chopped
- 1 apple peered, cored and chopped
- 1 to 2 ribs celery with leaves chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
- 3 cups chicken broth homemade or low-sodium canned
- 1/4 cup chopped fresh flat-leaf parsley
- 3 tablespoons chopped fresh sage plus a few sage leaves for garnish
- 1 large egg
Instructions
- Preheat oven to 400 degrees F.
- Arrange portobelo caps on a work surface. Remove stems and gills and brush both sides with 2 teaspoons olive oil salt and pepper. Place on a parchment lined baking sheet and set aside.
- Put the bread cubes in a large bowl and set aside.
- Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the sausage and break up with a wooden spoon. Cook until it is fully cooked and browned, about 5 minutes. Add the sausage to the stuffing cubes. Do not clean out the pan and add the the onion, apple, and celery. Cook until the vegetables get soft, about 5 minutes. Add the broth and parsley and sage and bring to a boil. Taste and adjust seasoning.
- Pour the vegetable mixture over the stuffing cubes and toss until evenly moistened. Mix in the egg.
- Fill the mushrooms with stuffing place pan in the oven for 30-40 minutes until the top of the stuffing is crusty and brown and mushrooms are soft.
- Serve with fried sage leaves as garnish if desired.