Apple & Sage Stuffed Portobello Mushrooms
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!
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Apple & Sage Stuffed Portobello Mushrooms
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!
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| Servings | Prep Time |
| 4people | 15min |
| Cook Time |
| 45-60min |
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Ingredients
- 4 portobello mushroom caps
- 3tbsp olive oil or butter
- 1tsp kosher salt
- 1/2tsp fresh ground black pepper
- 7-8cups bread cubes
- 1 medium onion
- 1 applepeeled, cored and chopped
- 1 medium carrotchopped
- 1-2 celery ribs with leaveschopped
- 1/4cup Pecanschopped
- 3cups veggie broth
- 1/4cup fresh parsleychopped
- 3tbsp fresh sagechopped
- 1 large egg
Instructions
- Preheat oven to 400 degrees F.
- 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.
- Put the bread cubes in a large bowl and set aside.
- 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.
- Pour the vegetable mixture over the stuffing cubes and toss until evenly moistened. Mix in the egg.
- 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.
- Serve with fried sage leaves as garnish if desired.
Recipe Notes
Special thanks to our Chef at the Market sponsor, Performance Food Group!
