Rosemary Pork Stuffed Portobellos w/Fig Glaze
Ingredients
4 medium portobello mushroom caps, cleaned & stems removed
OR
14–16 white mushrooms if using for an appetizer
2–3 garlic cloves, chopped
1 shallot, finely diced
1lb ground pork sausage
About 3/4 cup gluten free breadcrumbs
1/2 cup feta cheese
Tuscan Farmhouse seasoning
About 1/2 cup Fig Balsamic
Instructions
Preheat oven to 375°F
Heat olive oil in a skillet, sauté minced garlic & shallots until fragrant.
Add ground pork, cooking until browned.
Stir in breadcrumbs, feta & seasoning.
Spoon the pork mixture into each mushroom cap, pressing down lightly.
In a shallow baking dish, add about 1/2 cup water & place the stuffed mushrooms.
Bake for 30-35 minutes until golden and cooked through.
While mushrooms are baking, add Fig balsamic to frying pan & reduce to make a glaze.
Drizzle mushrooms with balsamic glaze & enjoy!