Let me just say…… these are amazing! And so great for lunch the next day. I’ve made vegetarian stuffed mushrooms in the past and my husband always makes a comment about them not having meat in them. So here we go, Italian chicken sausage added and it brings the level of yumminess to an OMG level.
INGREDIENTS:
4 Portobello mushrooms, stems and gills removed
1 lbs Italian Chicken Sausage (sweet or spicy)
2 Tbsp Olive Oil
1 Onion – diced
1 Red Bell Pepper – diced
1 Green Bell Pepper – diced
4 Garlic Cloves – minced
1 tsp dried Oregano
28 oz can -Crushed Fire Roasted tomatoes
16 oz mozzarella cheese – shredded
Salt and Pepper to taste
Fresh Basil for garnish – optional
DIRECTIONS:
- Preheat oven to 375 degrees.
- Remove stems from portobello mushrooms and use a spoon to scrape out the gills. Arrange on a baking sheet and brush with olive oil and season lightly with salt and pepper. Set aside.
- In a large skillet over medium heat, add 1 Tbsp Olive oil. When hot, add the onions and bell peppers, season with salt and pepper. Saute until they have released their water and water has evaporated, and they are soft and starting to turn golden. Push vegetables off to the side of the pan creating a ring.
- In the same pan, add more Olive Oil if needed and brown the sausage. Break up sausage.
- Add garlic and oregano, saute for 30 seconds. Add the crushed tomatoes, stir. Simmer for at least 20 minutes to let the flavors combine.
- Spoon sausage mixture into the mushrooms, top with shredded cheese.
- Bake for 15 minutes, or until cheese is melted and mushrooms are tender.
- Garnish with fresh chopped basil if desired.