Categories: Sides
Ingredients
- 6 large portobello mushrooms
- 2 tablespoon olive oil
- 5 tablespoons balsamic vinegar
- 4 links sweet Italian sausage, casing removed
- 1 clove garlic, finely minced
- 2 teaspoons fresh rosemary, finely minced
- 1/4 cup milk
- 6 ounces goat cheese
- 1/4 cup grated parmesan cheese
- 1/4 teaspoon black pepper
Directions
- Preheat oven 350 degrees. Lightly spray a baking sheet with nonstick cooking spray or line with parchment paper. Set aside.
- In a large bowl, gently toss together mushrooms, olive oil and balsamic vinegar. Set aside as oven preheats.
- Bake mushrooms in preheated oven for 20 minutes, turning halfway through baking time.
- While mushrooms bake, heat a large heavy-bottom skillet over medium-high heat. Add sausage and brown until cooked through, breaking it up into very small pieces as it cooks.
- Add garlic and rosemary, continue cooking about 2 minutes more. Add 2 tablespoons milk to pan and scrape browned bits from bottom of pan. Remove from heat.
- Stir in goat cheese, parmesan cheese and black pepper. If too thick, add remaining milk.
- Gently spoon sausage mixture into mushrooms. Return to oven and continue baking, about 10 minutes until filling is warmed through.