Description
Savor the rich, hearty flavors of Sausage and Swiss Chard Stuffed Portobello Mushrooms, a delicious baked appetizer or main dish featuring juicy bratwurst sausage mixed with fresh Swiss chard, parmesan cheese, and aromatic thyme, all stuffed into large portobello mushroom caps and baked to perfection.
Ingredients
Scale
For the Stuffed Mushrooms
- 2 portobello mushrooms
- 1 small bunch Swiss chard
- 1 pound bratwurst sausages (Johnsonville brats recommended)
- 1 teaspoon garlic powder
- 1 tablespoon Worcestershire sauce
- 1 cup freshly grated Parmesan cheese
- 1 egg
- 8-10 sprigs fresh thyme (leaves removed from twigs)
- Salt & pepper, to taste
Instructions
- Preheat the oven. Set your oven to 385°F (196°C) to prepare for baking your stuffed mushrooms.
- Prepare the mushrooms and Swiss chard. Remove the stalks from the portobello mushrooms. Strip the leaves from the Swiss chard stems and chop the leaves into smaller pieces for easy mixing and stuffing.
- Make the sausage mixture. Remove sausage meat from its casings and place it into a mixing bowl. Add the chopped Swiss chard, garlic powder, Worcestershire sauce, grated Parmesan cheese, egg, fresh thyme leaves, salt, and pepper. Combine all ingredients thoroughly by hand until well mixed.
- Stuff the mushrooms. Evenly distribute the sausage mixture over the gill side of each portobello mushroom cap, pressing lightly to secure the filling.
- Bake the stuffed mushrooms. Arrange the filled mushrooms on a non-stick baking sheet. Bake in the preheated oven for 60 minutes, or until the sausage is fully cooked and the mushrooms are tender.
Notes
- Ensure sausage is thoroughly cooked before serving to guarantee food safety.
- Feel free to substitute bratwurst with your favorite sausage for different flavor profiles.
- Using fresh thyme adds a wonderful earthy note, but dried thyme can be used if fresh is unavailable.
- Remove excess moisture from Swiss chard by briefly sautéing or pressing to avoid soggy stuffing.
- Serve warm as a delicious appetizer or as part of a main course with a side salad.
