Stuffed Mini Portobello Mushrooms With An Herbed Sweet Italian Sausage Dried Apple And Vermont Cheddar Stuffing
Ingredients
- Olive oil
- 3 sweet Italian sausage links, casings removed
- ½ small onion, finely diced
- 6 ounces (a little less that half a loaf) French bread, finely cubed
- ¼ cup dried apples, chopped
- 6 fluid ounces chicken stock, warm
- 2 ½ tablespoons unsalted butter, melted
- 1 tablespoon flat-leaf parsley, chopped
- 2 teaspoons fresh thyme leaves, chopped, divided use
- 2 teaspoons honey
- ¼ teaspoon Italian seasoning
- ½ cup grated Vermont cheddar (or any extra sharp, white cheddar), divided use
- Salt
- Freshly cracked black pepper
- 12 mini portobello mushrooms, stems removed and gills scraped out
Instructions
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