Easy and delicious. A filling and satisfying dish - serve with a cold salad or some garlic bread (or both!)
- 4 large portobello mushrooms
- 1 - 2 Tablespoon olive oil (it's worth buying a good quality oil)
- 1 pound Italian Sausage (I used 1/2 pound hot, 1/2 pound sweet)
- 1/2 cup chopped green bell pepper (about 1/2 pepper)
- 1/2 cup chopped onion
- 8 oz. Mozzarella (whole milk)
- Fresh parmesan
- Fresh cracked pepper and sea salt to taste
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Preheat the oven to 350° -
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Remove the stems from the mushroom caps.
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Place the mushrooms into a large casserole, gill side down, and drizzle with some olive oil.
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Brown the sausage in a heavy skillet.
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Chop the mushroom stems, bell pepper and onion.
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Add to the browned meat and cook until the sausage is brown and the vegetables are soft.
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Turn the mushrooms over and fill each cap with the meat mixture.
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Cut the ball of mozzerella into slices and top each mushroom evenly.
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Bake for about 35 to 45 minutes. The mushrooms will be tender and the cheese will be browned.
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Top each one with some fresh grated parmesan and serve hot! Delicious!
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