Shelly's Recipe

SAUSAGE AND PEPPER STUFFED PORTOBELLOS

Category: Stuffed Mushrooms

8 medium portobello mushroom caps
4 tbsp. of olive oil, divided
4 hot Italian Sausages, casings removed
1/2 small onion, chopped
2 cloves garlic, minced
1/3 cup(s) of roasted red pepper, finely chopped
1/2 cup(s) of Sharp Cheddar, shredded
1/2 cup(s) of seasoned breadcrumbs

Preheat oven to 350 degrees. With a slightly damp cloth, wipe the mushrooms clean and gently scrape gills from inside; removing any stems. Set aside.

In a skillet, heat 2 Tbs oil over medium heat. Add onions, red pepper and garlic and cook for 3 minutes. Add sausage meat and break up with a wooden spoon. Cook with onion, pepper and garlic, until cooked through, about 7-10 minutes. Place mixture into a bowl cool slightly; 5 minutes.

While sausage cools, toast bread crumbs, with the remaining olive oil, in a hot skillet; until fragrant. Remove from heat.

Mix the Cheddar into the sausage mixture. Spoon equal amounts of sausage mixture, into each mushroom cap. Generously sprinkle with bread crumbs and place in oven for 10-15 minutes; until mushrooms are tender and Cheddar has melted.