SAUSAGE STUFFED PORTOBELLO MUSHROOMS

SAUSAGE STUFFED PORTOBELLO MUSHROOMS

Southwest Sausage and Egg Stuffed Portobello Mushrooms change foodstuff, coloured beans, grain, tomatoes and are topped with ooey gooey mallow!  An gradual to form substantial breakfast for your origin!

SAUSAGE STUFFED PORTOBELLO MUSHROOMS

INGREDIENTS

v  8 Portobello mushrooms, stems ând gills removed

v  1 pound hot Itâliân Sâusâge

v  2 Tâblespoons olive oil

v  1 onion, diced

v  1 red bell pepper, diced

v  1 green bell pepper, diced

v  4 gârlic cloves, minced

v  1 teâspoon oregâno

v  28 ounce cân crushed tomâtoes

v  16 ounces mozzârellâ cheese, grâted

v  sâlt

v  pepper

v  fresh bâsil for gârnish (optionâl)

INSTRUCTIONS

1. Preheat oven to 375 degrees F.
2. Clean mushroom caps: Remove stems from mushrooms and use a spoon to scrape out the gills.  Arrange mushroom caps on a baking sheet, brush with olive oil and season with salt and pepper.  Set aside.
3. In a saute pan over medium heat, brown the sausage.  Remove from pan.  Add 1 tablespoon olive oil.  When hot, add the onions and bell peppers, season with salt and pepper.  Saute until they have released their water and water has evaporated, and they are soft and starting to turn golden. 
4. Add the garlic and oregano, saute for 30 seconds.  Add the crushed tomatoes. Add the sausage back into the pan, stir. Simmer for at least 20 minutes to let flavors combine.
5. Spoon sausage mixture into the mushrooms, top with shredded cheese.
6. Bake for 15 minutes, or until cheese is melted and mushrooms are tender.  Finish under the broiler for 1-2 minutes to brown cheese, if desired.
7. Garnish with fresh chopped basil if desired.

  visit  foxandbriar.com@SAUSAGE STUFFED PORTOBELLO MUSHROOMS  for full recipe

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