Cornbread and Sage Stuffed Mushrooms

These Cornbread and Sage Stuffed Mushrooms beautifully blend the comforting flavors of soul food with traditional Native American ingredients. The earthy mushrooms are filled with a savory cornbread mixture, spiced with sage and complemented by a touch of sweetness from roasted corn. This appetizer is not only delicious but also respects dietary needs, being vegetarian and packed with flavor.

Ingredients:

• 12 large portobello mushrooms
• 1 cup cornbread crumbs
• 1 cup fresh corn kernels (roasted or grilled)
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 2 tablespoons fresh sage, chopped
• 1/4 cup grated Parmesan cheese (optional)
• 1/4 cup vegetable broth
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Clean the portobello mushrooms and remove the stems. Place them on a baking sheet, gill side up.
3. In a skillet, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened.
4. In a large bowl, combine the cornbread crumbs, roasted corn, sautéed onion and garlic, chopped sage, and optional Parmesan cheese. Mix well.
5. Add vegetable broth gradually until the mixture is moist but not soggy. Season with salt and pepper.
6. Spoon the cornbread mixture into each portobello cap, pressing down gently to pack it in.
7. Bake in the preheated oven for 20-25 minutes, until the mushrooms are tender and the tops are golden.
8. Serve warm as a delightful appetizer.