Description
I can’t stop raving about these stuffed mushrooms. They are beyond delicious and so easy to make. Enjoy!
Scale
Ingredients
- 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
- 28Â 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
Instructions
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Preheat oven to 375 degrees F.
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Clean mushroom caps: Remove stems from mushrooms and use a spoon to scrape out the gills. Â Arrange mushroom caps on a baking sheet, brush with olive oil and season with salt and pepper. Â Set aside.
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In a saute pan over medium heat, brown the sausages. Â Remove from pan. Â Add 1 tablespoon olive oil. Â When hot, add the onions and bell pepper, season with salt and pepper. Â Saute until the pepper has released its water and water has evaporated, and it is soft and starting to turn golden.
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Add the garlic and fresh parsley and basil, saute for 30 seconds. Â Add the tomato sauce. Add the sausage back into the pan, stir. Simmer for at least 20 minutes to let flavors combine.
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Spoon sausage mixture into the mushrooms, top with shredded cheese.
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Bake for 15 minutes, or until cheese is melted and mushrooms are tender. Â Finish under the broiler for 1-2 minutes to brown cheese, if desired.
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Garnish with fresh chopped basil if desired.
