Ingredients:
For the stuffing:
· 2 cups cornbread, broken up
· ¼-3/4 cup chicken stock, as needed
· ½ pound Italian sausage, bulk
· ½ onion, finely chopped
· 2 cloves garlic, minced
· ½ cup parmesan, shredded
· Salt & Pepper to taste
For the Mushrooms
· 4 large Portobello mushrooms (4-6 oz each), stemmed and gilled
· Oil, as needed
· Salt & Pepper to taste (you can also use your favorite rub or seasoning on the outside of the mushrooms)
For the kale topping:
· 2 tablespoons olive oil
· 2 cups kale, stems removed and chopped
· 2 cloves garlic
· ½ onion, diced
· Pinch red pepper flakes
· Salt & Pepper to taste
Method:
1. Preheat oven to 375 degrees (or preheat outdoor grill)
2. In a medium skillet, brown sausage. Remove and add to a large bowl with cornbread. Add onions and garlic and saute until softened. Add to cornbread (including any grease from pan). Stir and add chicken stock as needed to form a loose stuffing mixture. Stir in parmesan and season.
3. Brush mushrooms liberally with oil and season with salt and pepper.
4. Fill mushrooms with cornbread stuffing, firmly but not overfilled.
5. Cook in oven or on grill for 20-30 minutes, or until cooked through.
6. While mushrooms are cooking, make the kale topping. In a saute pan over medium, heat oil. Saute onion & garlic until softened. Increase heat to medium-high and add kale. Cook until mixture begins to brown and caramelize. Add red pepper flakes.
7. Remove portobellos from oven and serve topped with kale.