Warming Spice Stuffed Mushrooms

Stuffed mushrooms echo Italian funghi ripieni, turning meaty caps into edible bowls. These warm with Italian sausage, fennel, and crisp apple folded into quinoa for a rustic, cozy dinner.

Serves 4 · 25 min prep · 30 min cook

Estimate for one serving

• 445 cal
• 24g protein
• 29g carbs
• 26g fat
• 3g fiber

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Ingredients

• 8 large portobello mushroom caps
• 12 oz Italian sausage
• 8 oz cremini mushrooms
• 1 small yellow onion
• 3 garlic cloves
• 1 cup cooked quinoa
• 1 small fresh apple
• 1/2 cup grated Parmesan
• 1/3 cup panko breadcrumbs
• 1 egg
• 1 tbsp leaves fresh thyme
• 1/2 tsp ground fennel seed
• 1/4 tsp ground cinnamon
• 1/4 tsp red pepper flakes
• 3 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh parsley
• 2 tbsp balsamic glaze

Instructions

1. 1Preheat the oven to 400°F. Twist out the stems from the portobello caps, scrape the dark gills gently with a spoon, and brush both sides of the caps with olive oil. Season lightly with salt and pepper and place gill-side up on a parchment-lined sheet pan.
2. 2Finely chop the cremini mushrooms and the reserved portobello stems. Dice the onion and apple small; mince the garlic.
3. 3Heat a large skillet over medium heat and cook the Italian sausage, breaking it into small crumbles, until browned and cooked through, about 6 to 8 minutes. Transfer the sausage to a bowl, leaving a little fat in the pan.
4. 4Add a splash of olive oil if needed, then sauté the onion and chopped mushrooms 6 to 7 minutes until the mushrooms release liquid and it mostly evaporates and everything turns golden.
5. 5Stir in the garlic, thyme, ground fennel, cinnamon, and red pepper flakes and cook 30 seconds. Add the diced apple and cook 2 more minutes just until it softens slightly. Remove from heat.
6. 6In a mixing bowl combine the sausage, mushroom-apple mixture, cooked quinoa, most of the Parmesan, panko, egg, remaining salt, and pepper. Mix until the stuffing holds together when pressed.
7. 7Mound the stuffing generously into each portobello cap, packing it lightly. Sprinkle the tops with the remaining Parmesan.
8. 8Bake 18 to 22 minutes until the mushrooms are tender, the filling is hot and set, and the tops are golden brown. Finish with a drizzle of balsamic glaze and a scatter of fresh parsley. Serve two caps per person as a satisfying main.