I can’t stop raving about these stuffed mushrooms. They are beyond delicious and so easy to make. Enjoy!
- 8 Portobello mushrooms stems and gills removed
- 8 ounces Circle B Ranch Hot Italian Sausage
- 8 ounces Circle B Ranch Sweet Italian Sausage
- 2 Tablespoons olive oil
- 1 onion diced
- 1 red bell pepper diced
- Fresh Basil and Parsley
- 4 garlic cloves minced
- 28 ounce Marina’s Italian Style Tomato Sauce
- 4 ounces mozzarella cheese grated
- 1/4 cup Grated Romano Cheese
- salt to taste
- pepper to taste
- fresh basil for garnish optional
Preheat oven to 375 degrees F.
Clean mushroom caps: Remove stems from mushrooms and use a spoon to scrape out the gills. Arrange mushroom caps on a baking sheet, brush with olive oil and season with salt and pepper. Set aside.
In a saute pan over medium heat, brown the sausages. Remove from pan. Add 1 tablespoon olive oil. When hot, add the onions and bell pepper, season with salt and pepper. Saute until the pepper has released its water and water has evaporated, and it is soft and starting to turn golden.
Add the garlic and fresh parsley and basil, saute for 30 seconds. Add the tomato sauce. Add the sausage back into the pan, stir. Simmer for at least 20 minutes to let 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. Finish under the broiler for 1-2 minutes to brown cheese, if desired.
Garnish with fresh chopped basil if desired.