Name: Sheet Pan Sausage-Stuffed Portobellos with Cheese, Broccoli & Tomatoes
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 3 crowns broccoli; 3 cloves garlic; 3 small pkgs grape tomatoes; 0.68 kg ground pork sausage; 170 g Parmesan cheese; 12 caps portobello mushrooms; black pepper; extra virgin olive oil; Italian seasoning; panko bread crumbs; salt; white wine vinegar

Sheet Pan Sausage-Stuffed Portobellos with Cheese, Broccoli & TomatoesSheet Pan Sausage-Stuffed Portobellos with Cheese, Broccoli & Tomatoes — a 45-minute dinner recipe with 12 ingredients, serving 6.Ingredients

3 crowns broccoli

3 cloves garlic

3 small pkgs grape tomatoes

0.68 kg ground pork sausage

170 g Parmesan cheese

12 caps portobello mushrooms

black pepper

extra virgin olive oil

Italian seasoning

panko bread crumbs

salt

white wine vinegar

Instructions

Preheat oven to 220°C (425°F). Line a large baking sheet pan with aluminum foil to make clean up easier (optional).

Wash and dry the fresh produce.

Remove stems from portobello mushrooms and carefully scrape out the gills. Rub with oil, then season with salt and pepper; transfer to the baking sheet, cap-side down, and set aside.

Finely grate Parmesan. Divide between a large and a medium bowl. (Set medium bowl aside for later use.)

Peel and mince garlic. Add to the large bowl with the Parmesan along with sausage, bread crumbs, vinegar, and spices. Mix with your hands until well combined.

Divide the sausage mixture between mushrooms (about 2 tablespoons each). Using your hands, spread the mixture over the inside of each mushroom in an even layer, gently pressing to adhere.

Place mushrooms in the oven (it doesn't have to be fully heated) and roast until they begin to soften, 10-12 minutes.

Meanwhile, separate broccoli into bite-sized florets and cut stems into smaller pieces. Place in a clean large bowl, along with the tomatoes. Drizzle with oil, season with salt and pepper, then toss to coat.

Transfer broccoli and tomatoes to another large baking sheet, spreading them out in an even layer.

When the mushrooms are starting to soften, remove baking sheet from the oven. Sprinkle remaining Parmesan over the mushrooms.

Place both baking sheets in the oven and continue to roast until veggies are fork-tender and sausage is cooked through, about 15 minutes. Remove from oven.

To serve, divide stuffed mushrooms and veggies between plates. Enjoy!

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