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

1. Preheat oven 350 degrees. Lightly spray a baking sheet with nonstick cooking spray or line with parchment paper. Set aside.
2. In a large bowl, gently toss together mushrooms, olive oil and balsamic vinegar. Set aside as oven preheats.
3. Bake mushrooms in preheated oven for 20 minutes, turning halfway through baking time.
4. 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.
5. 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.
6. Stir in goat cheese, parmesan cheese and black pepper. If too thick, add remaining milk.
7. Gently spoon sausage mixture into mushrooms. Return to oven and continue baking, about 10 minutes until filling is warmed through.

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