Sausage-stuffed Portabella Mushrooms With Mozzarella Cheese

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 8 large portabella mushrooms (stems removed)
• olive oil
• salt
• 2 lbs italian sausages (casings removed)
• 3 green onions (very finely chopped) or 3 minced yellow onions
• 2 -4 teaspoons chopped fresh parsley
• 1 pinch dried basil or 2 teaspoons fresh basil, chopped
• 1 dash cayenne pepper or 1 dash tabasco sauce or 1 dash louisiana hot sauce
• 1 tablespoon minced fresh garlic, to taste or 1/2 teaspoon garlic powder
• 2 cups garlic-flavored croutons (ground fine, measure 2 cups after grinding)
• 1/2 cup milk
• 1/2 cup grated parmesan cheese
• 2 eggs, lightly beaten
• black pepper
• grated mozzarella cheese (use any amount desired)

Recipe

• 1 lightly brush olive oil on both sides of the potobello mushroom caps then sprinkle the inside lightly with salt (this is optional but i most always do!).
• 2 in a skillet brown the sausage meat with green onions crumbling into very small pieces until browned; drain any fat then cool.
• 3 in a medium bowl beat eggs with milk, fresh parsley, basil, fresh garlic, cayenne pepper or hot sauce until well combined.
• 4 add in the parmesan cheese and the ground croutons starting with about 1-1/2 cups ground croutons, you might have to add in more later; mix with a wooden spoon until combined.
• 5 add in the cooked sausage/onion mixture; mix well (the mixture should be wet but still firm enough to hold together if the mixture is too soft add in a small amount more of the croutons at a time just until the mixture binds together).
• 6 season mixture with black pepper to taste.
• 7 spoon the sausage mixture evenly between the portobella mushroom tops.
• 8 place on a lightly greased baking sheet.
• 9 bake in a 350 degree oven for about 15-20 minutes.
• 10 sprinkle the tops with grated mozzeralla cheese.
• 11 delicious!