PORTOBELLO MUSHROOMS WITH ITALIAN SAUSAGE AND PARMESAN
|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)|
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DirectionsPreheat oven to 400 degrees. Brush any dirt off the mushrooms. Using a spoon, scrape away the dark brown gills on the under side. Trim the stems flush with the bottoms.
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.