PORTOBELLO MUSHROOMS WITH ITALIAN SAUSAGE AND PARMESAN
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!!
- portobello mushrooms
- 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)
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.