Shelly's Recipe

STUFFED PORTOBELLO - II

Category: Stuffed Mushrooms

8 oz hot sausage
1/4 lb prosciutto
4 large Portobello mushroom caps
1 cup seasoned bread crumbs
2 tbsp unsalted butter
4 tbsp balsamic vinegar
1 (4 oz) pkg sliced provolone cheese

Preheat oven to 350. In a frying pan, cook sausage, breaking up to crumble. When fully cooked, add butter, bread crumbs and 2 slices cheese. Cook until butter and cheese are melted, stirring often.

Scrape out insides of mushroom caps and place on shallow baking sheet. Layer inside of mushroom caps with 2 slices prosciutto cut to fit and then fill with sausage stuffing. Place on rack and cook for 15 minutes. Place 1 slices of cheese on each mushroom and return oven for 5 minutes. Just before serving pour 1 tbsp vinegar on each cap.