Balsamic-Glazed Sausage Stuffed Mushrooms

Balsamic-Glazed Sausage Stuffed Mushrooms

Ingredients

Protein

Italian sausage2 pounds, casings removed if necessary

Produce

red onion2 small, sliced thin
portobello mushroom caps6 large caps, stems removed
fresh basil2 tablespoons chopped

Dry Goods

olive oil1/4 cup
balsamic vinegar1/2 cup

Dairy

grated parmesan1/3 cup

Instructions

Balsamic vinegar, red onion, and crumbled sausage pair together stuffed inside earthy portobello mushrooms and topped with a shower of grated parmesan cheese- this is a meal packed with flavor, comin' atcha from all sides. 

  1. Heat the olive oil and balsamic vinegar over medium heat until warmed, and then add the sausage and red onions. 
  2. Cook, crumbling the sausage while you do so, until the sausage is completely cooked through and the red onion has softened. 
  3. While the sausage is cooking, remove the stems and scrape the black gills from the inside of the portobello caps. 
  4. Set the caps, gill-side up, on a sheet pan and preheat the oven to 400*F. 
  5. In a small bowl, combine the grated parmesan and chopped basil leaves until mixed. 
  6. Once the sausage is cooked, spoon it into the mushroom caps, dividing evenly. 
  7. Top the mushroom caps with the parmesan cheese and basil mixture. 
  8. Place the pan in the oven and bake for 8-12 minutes, until the mushrooms have softened and the cheese is melted. 
 

Prep Plan

Prep it for later:
1. Brown and cook the sausage and onions with olive oil and balsamic vinegar, and once cool enough to handle, transfer to a resealable bag or container.
2. Scrape out the mushroom caps and store in a resealable bag or container..
3. Combine the parmesan and basil and store in a sealable bag.
4. Seasoned meat and parmesan bags can be stored in the freezer for up to 3 months or the fridge for 1 month; the mushrooms can be stored in the fridge for up to 10 days.

You’ll need:
1 resealable bag or container with browned sausage, onion, and balsamic vinegar and oil
1 resealable bag or container with scraped clean mushroom caps
1 resealable bag or container with grated parmesan and chopped basil

Prepare from prepped: If frozen, thaw in the fridge overnight.
1. Preheat the oven to 400*F.
2. Spoon the browned sausage and onions into the mushroom caps, dividing evenly.
3. Top with grated parmesan cheese.
4. Bake 8-12 minutes or until the mushrooms have softened and the cheese is melted.