Apple & Sage Stuffed Portobello Mushrooms - RVAg
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Apple & Sage Stuffed Portobello Mushrooms
Print Recipe
Chef Taz of Die Kuche made this delicious recipe. You can make it with portobello mushroom caps for a meal, or with baby bella mushrooms for an appetizer. Thanks to our sponsor Performance Food Group!
Servings Prep Time
4 people 15 min
Cook Time
45-60 min
Servings Prep Time
4 people 15 min
Cook Time
45-60 min
Apple & Sage Stuffed Portobello Mushrooms
Print Recipe
Chef Taz of Die Kuche made this delicious recipe. You can make it with portobello mushroom caps for a meal, or with baby bella mushrooms for an appetizer. Thanks to our sponsor Performance Food Group!
Servings Prep Time
4 people 15 min
Cook Time
45-60 min
Servings Prep Time
4 people 15 min
Cook Time
45-60 min
Ingredients
Servings: people
Instructions
  1. Preheat oven to 400 degrees F.
  2. Arrange Portobello 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.
  3. Put the bread cubes in a large bowl and set aside.
  4. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the onion, apple, carrot, celery, and pecans. Cook until the vegetables get soft, about 5 minutes. Add the broth, parsley, and sage and bring to a boil. Taste and adjust seasoning.
  5. Pour the vegetable mixture over the stuffing cubes and toss until evenly moistened. Mix in the egg.
  6. 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.
  7. Serve with fried sage leaves as garnish if desired.
Recipe Notes

Special thanks to our Chef at the Market sponsor, Performance Food Group!

PFG Sponsor Card