Sausage & Onion Stuffed Mushrooms with Balsamic Glaze
Servings: 30 mushrooms
Ingredients
- 30 medium Cremini Mushrooms
- 1 lb Ground Pork
- 1/2 Yellow Onion finely chopped
- 1 cup Balsamic Vinegar
Sausage Seasoning
- 1/2 tsp Ground Sage
- 1/2 tsp Ground Garlic
- 1/2 tsp Onion Powder
- 1/2 tsp Dried Oregano
- 1/2 tsp Dried Thyme
- 1/2 tsp Sea Salt
- 1/4 tsp Chili Powder
Instructions
- Preheat the oven to 375 F.
- In a large pan over medium heat, add the ground pork and sausage seasoning. Brown the meat for 5-10 minutes. Transfer the meat from the pan to a plate with a slotted spoon.
- There should be about 2 Tbsp of fat left over in the pan. If not, add a bit more of your favorite fat. Add the onions and cook them down for about 10 minutes. Stirring occasionally.
- While the onions are cooking, remove the stems from the mushrooms and discard half of them. Place the other half of the stems in a food processor and pulse until the stem bits are about half the size of a grain of rice.
- Add the stems and sausage back to the pan and stir to combine.
- With a small spoon, fill the mushroom caps with the sausage mixture and place on a baking sheet.
- Bake for 20 minutes, or until the sausage has browned on top.
- While the mushrooms bake, add the balsamic vinegar to a small sauce pan and bring to a boil. Reduce heat and simmer the sauce until it reduces by half, for 10-15 minutes. Stirring occasionally.
- Remove the mushrooms from the oven and drizzle with balsamic reduction. Serve warm or at room temperature.