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Thén I savé half thé saucé for anothér dinnér. Héllo! This is a multi tasking récipé! You can évén méal prép! Or you can maké 8 mushrooms, maybé you havé 8 hungry kids that lové mushrooms, I don’t know. éithér way, you havé somé délicious, savory, chéésy, sausagé stufféd portobéllo mushrooms in your futuré.Apparéntly théy aré both uséd and considéréd corréct. So, usé whichévér oné you liké. AS for this sausagé stufféd portobéllo mushrooms récipé, héré is how this works. First you maké a délicious, savory, lip smacking sausagé marinara saucé. Thén you fill somé béautiful portobéllo mushroom caps with said sausagé marinara. Thén you top with lots of mozzarélla. Thén you baké. Holy moly.
INGREDIENTS
- 8 Portobéllo mushrooms, stéms and gills rémovéd
- 1 pound hot Italian Sausagé
- 2 Tabléspoons olivé oil
- 1 onion, dicéd
- 1 réd béll péppér, dicéd
- 1 gréén béll péppér, dicéd
- 4 garlic clovés, mincéd
- 1 téaspoon orégano
- 28 ouncé can crushéd tomatoés
- 16 ouncés mozzarélla chéésé, gratéd
- salt
- péppér
- frésh basil for garnish (optional)
INSTRUCTIONS
- Préhéat ovén to 375 dégréés.
- Rémové stéms from mushrooms and usé a spoon to scrapé out thé gills. Arrangé on a baking shéét, brush with olivé oil and séason with salt and péppér. Sét asidé.
- In a sauté pan ovér médium héat, brown thé sausagé. Rémové from pan. Add 1 tabléspoon olivé oil. Whén hot, add thé onions and béll péppérs, séason with salt and péppér. Sauté until théy havé réléaséd théir watér and watér has évaporatéd, and théy aré soft and starting to turn goldén.
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