PORTOBELLO MUSHROOMS WITH ITALIAN SAUSAGE AND PARMESAN
|Serves:||4 - 16|
|1 Tbsp||canola oil|
|1 lb||spicy italian sausage|
|1 c||bread crumbs (i use progresso italian)|
|25 1/2 oz||red sauce|
|1 c||pecorino romano cheese, plus more for garnish|
|chopped parsley (optional)|
I don't remember where I found this recipe. All I do know is that when you make it you better move out of the way!
It easily can be served as a main dish with a salad and bread or cut into 4ths and served as an appetizer. You decide! I will post my red sauce recipe (Spaghetti sauce) because I think it really makes a difference. Although your sauce will work just as well!! Enjoy!!
In the bottom of an ovenproof casserole, large enough to hold the mushrooms in 1 layer, spread the oil. Add the mushrooms, gill side up. Set aside.
Remove sausage from its casing. In a large skillet over medium-high heat, cook, breaking up into small pieces, until sausage browns. Discard excess fat. Add the shallot, and continue cooking until translucent.
Remove to a mixing bowl and add the bread crumbs and the 1 cup of cheese. Mix until well blended. Mound sausage-cheese mixture into the mushroom caps. Bake for 20 minutes. Drizzle with warm marinara sauce, top with more Romano and parsley if using. Pass more sauce at the table.