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!!
1 Tbspcanola oil
1 lbspicy italian sausage
1 cbread crumbs (i use progresso italian)
25 1/2 ozred sauce
1 cpecorino romano cheese, plus more for garnish
·chopped parsley (optional)
How to Make PORTOBELLO MUSHROOMS WITH ITALIAN SAUSAGE AND PARMESAN
- Preheat 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.