Ingredients:
- 12 large portobello mushrooms
- 1 cup instant polenta
- 2 1/2 cups vegetable or chicken broth
- 1/2 cup grated Parmesan cheese
- 1/2 pound Italian sausage, casings removed
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup chopped fresh parsley
- Salt and pepper to taste
- Olive oil
Instructions:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Clean the mushrooms by wiping them with a damp cloth or paper towel.
Remove the stems and chop them finely. Place the mushroom caps on the prepared baking sheet, gill-side up.
In a medium saucepan, bring the broth to a boil. Gradually whisk in the polenta, stirring constantly to prevent lumps.
Reduce the heat to low and cook the polenta, stirring frequently, until it thickens, about 5-7 minutes.
Remove from heat and stir in the grated Parmesan cheese. Let it cool slightly.
In a skillet, heat a drizzle of olive oil over medium heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned and cooked through, about 5-7 minutes.
Add the chopped mushroom stems, onion, and garlic to the skillet and cook until softened, about 5 minutes. Season with salt and pepper to taste.
Remove the skillet from the heat and stir in the chopped parsley. Allow the mixture to cool slightly.
Spoon the polenta mixture into each mushroom cap, pressing it down gently to fill the cavity.
Top each stuffed mushroom with a spoonful of the sausage mixture.
Bake the stuffed mushrooms in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown.
Serve the stuffed mushrooms warm, garnished with additional chopped parsley if desired.
Enjoy your Polenta and Sausage-Stuffed Mushrooms!