Italian Sausage-Stuffed Portobello Mushrooms with Garlic Broccoli and Parmesan Polenta

Preheat oven to 400°F (200°C).

Clean 6 large portobello mushroom caps by gently wiping with a damp paper towel and removing stems. Use a spoon to carefully scrape out the gills, creating more room for filling.

Place mushroom caps on a baking sheet lined with parchment paper. Brush with 1 tbsp olive oil and sprinkle with 1/4 tsp salt. Set aside.

Mince 4 garlic cloves, finely dice 1/2 medium yellow onion and 1/2 medium red bell pepper.

In a large skillet over medium heat, add 1 tbsp olive oil. Once hot, add 12 oz ground pork, breaking it up with a wooden spoon.

When pork is about halfway cooked (some pink remaining), add 1 tsp fennel seeds, 1 tsp dried oregano, 1/2 tsp crushed red pepper flakes, 1/2 tsp salt, and 1/4 tsp black pepper.

Add 3/4 of the minced garlic, diced onion, and red bell pepper to the pork. Continue cooking until vegetables are softened and pork is browned, about 5 minutes.

Stir in 2 tbsp tomato paste and cook for another 2 minutes, allowing flavors to develop.

Remove from heat and stir in 1/4 cup panko breadcrumbs. Let mixture cool slightly.

While the filling cools, begin the polenta. In a medium saucepan, bring 3 cups chicken broth to a boil.

Gradually whisk in 3/4 cup polenta (cornmeal) in a slow, steady stream to prevent lumps.

Reduce heat to low and cook, stirring frequently, for about 15-20 minutes until thick and creamy.

While polenta cooks, divide the sausage mixture evenly among the prepared mushroom caps, pressing gently to fill.

Sprinkle 3/4 cup mozzarella cheese evenly over the stuffed mushrooms.

Bake in preheated oven for 20-25 minutes, until mushrooms are tender and cheese is golden and bubbly.

Meanwhile, cut 1 head of broccoli into florets and rinse under cold water.

When polenta is thick and creamy, stir in 1/3 cup grated parmesan cheese and 1 tbsp butter. Season with 1/4 tsp salt and 1/4 tsp black pepper. Cover and keep warm.

In a large skillet, heat 1 tbsp olive oil over medium-high heat. Add remaining minced garlic and cook for 30 seconds until fragrant.

Add broccoli florets to the skillet with 2 tbsp water. Cover and steam for 3 minutes.

Remove lid, increase heat to high, and sauté broccoli until crisp-tender and lightly charred in spots, about 2-3 minutes more. Season with remaining salt and pepper.

When mushrooms are done, remove from oven and let rest for 2 minutes.

To serve, spoon creamy polenta onto plates, top with two stuffed mushrooms per serving, and add garlic broccoli alongside.