portabello mushrooms with leeks and sausage

How To Make portabello mushrooms with leeks and sausage

• Step 1
  Preheat oven to 350F.
• Step 2
  Wash and remove the stems from the mushrooms. Optionally, dice the stems and add to the stuffing. Scrape most of the black gills from the caps with a spoon, trying not to break them. Discard the gills.
• Step 3
  Remove the skin from the sausage and cut into 1/4 to 1/2 inch dice.
• Step 4
  Peel and mince the garlic or roughly chop the roasted garlic.
• Step 5
  Remove the seeds and membranes from the bell pepper. Slice off 4 strips for decorating the mushrooms. Chop the remaining pepper into 1/4 inch dice.
• Step 6
  Microwave the cheese wedges and milk for 1 minute in a microwave safe cup. Stir to make a sauce. Don't worry about lumps.
• Step 7
  Mix the sausage, leeks, diced bell pepper, garlic, and sauce in a large bowl. Mound 1/2 of this mixture on each mushroom cap.
• Step 8
  Assembly: Place the mushroom caps, gill side up, in an oven save dish.
• Step 9
  Sprinkle 1/2 the cheese over each mushroom. Lay red pepper strips across the top to decorate.
• Step 10
  Bake at 350F for 20 minutes. Increase the oven temperature to 450F and cook an addition 10 to 15 minutes until hot and bubbly.
• Step 11
  Serve with with dressed, green salad.
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