Ingredients: |
Ingredients: 6 portobello mushrooms, stemmed (reserve 1 cup minced stems)
3 T. plus 2 tsp. extra-virgin olive oil, plus more for drizzling
12 oz. hot Italian sausage
12 oz. sweet Italian sausage
1/2 c. finely chopped onion
1/4 c. finely chopped green bell pepper
2 tsp. minced garlic
1/2 c. plain bread crumbs
1/2 c. freshly grated Parmesan
1/4 c. plus 1 T. minced fresh parsley leaves
2 tsp. Essence, recipe in book
1 egg, lightly beaten
Balsamic vinegar, for drizzling
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Directions: |
Directions:1. Preheat the oven to 400 ºF.
2. Using your hands, lightly rub each portobello mushroom with 2 tsp. of olive oil.
3. Cook the sausage in a medium skillet until browned, about 4 min. Add the onion, bell pepper, and mushroom stems and cook until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Remove from heat.
4. Transfer sausage-vegetable mixture to the bowl of a food processor. Add, 1/4 c. of the bread crumbs, 1/4 c. of Parmesan, 1/4 c. of parsley, the Essence, and the remaining 2 tsp. of olive oil. Pulse until mixture is finely chopped and comes together slightly, about 30 seconds. Transfer the mixture to a bowl, add the egg, and stir until well combined.
5. Divide the filling among the mushroom caps, about 1/2 c. for each mushroom. Place the filled mushrooms on a baking sheet. Combine remaining 1/4 c. of bread crumbs and 1/4 c. of Parmesan in a small mixing bowl. Divide the bread crumb mixture evenly among the tops of the mushrooms. Bake until golden brown on top and the mushrooms are tender, about 15 to 18 minutes. Remove from oven and let cool slightly. Garnish with remaining T. of parsley, drizzle with olive oil and vinegar and serve warm or at room temperature. |
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