Ingredients

The following ingredients have 4 Servings
  • 2 portobello mushrooms
  • 1 small bunch Swiss chard
  • 1 pound bratwurst sausages (I use Johnsonville brats 5-pack)
  • 1 teaspoon garlic powder
  • 1 tablespoon worcestershire sauce
  • 1 cup freshly grated parmesan cheese
  • 1 egg
  • 8-10 sprigs fresh thyme
  • Salt & pepper (to taste)

Instruction

  • Pre-heat oven to 385F.
  • Remove stalks from mushrooms and take Swiss chard leaves off stems. Chop Swiss chard into smaller pieces.
  • Remove sausages from casings and put sausage meat into a bowl. Add Swiss chard, garlic powder, worcestershire sauce, pepper, salt, parmesan, egg, and thyme (remove leaves from the twigs). Mix using your hands.
  • Place an equal amount of meat over each mushroom cap (gill side up).
  • Place mushroom caps onto a non-stick baking sheet. Bake for one hour, or until sausage is cooked.