If you’re pressed for time, don’t worry about browning the chicken beforehand- just add it to the bag/container with the remaining ingredients. Once thawed, make sure you break up the chicken as it cooks so that it soaks up as much sauce as possible.
2 pounds Italian sweet sausage
1 small red onion, sliced thin
½ cup balsamic vinegar
½ cup olive oil
5-6 large portobello mushrooms
⅓ cup grated parmesan cheese
2 tablespoons chopped fresh basil
Heat the olive oil and balsamic vinegar over medium heat until warmed, and then add the sausage and red onions. Cook, crumbling the sausage while you do so, until the sausage ic completely cooked through and the red onion has softened.
While the sausage is cooking, remove the stems and scrape the black gills from the inside of the portobello caps. Set the caps, gill-side up, on a sheet pan and preheat the oven to 400*F.
In a small bowl, combine the grated parmesan and chopped basil leaves until mixed.
Once the sausage is cooked, spoon it into the mushroom caps, dividing evenly.
Top the mushroom caps with the parmesan cheese and basil mixture.
Place the pan in the oven and bake for 8-12 minutes, until the mushrooms have softened and the cheese is melted.
Prep it for later: Brown and cook the sausage and onions with olive oil and balsamic vinegar, and once cool enough to handle, transfer to a sealable bag. Scrape out the mushroom caps and store in a sealable bag. Combine the parmesan and basil and store in a sealable bag. 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.