Sausage-Stuffed Portobello Mushrooms

Portobello mushrooms are so incredible. They are so huge and meaty; there really are so many things you can do with portobellos. Plus, who can resist that amazing earthy flavor?! Here's what you'll need to make 6, stuffed portobello mushrooms:

Photo byCaroline

Ingredients:

• 1 1/2 lbs ground sweet Italian sausage (pork, turkey, or chicken)
• 1 medium sweet red bell pepper finely chopped
• 1 small yellow onion finely chopped
• 4 garlic cloves minced
• salt and pepper to taste
• 6 oz cream cheese
• ½ cup grated parmesan cheese
• 4 Tbl chopped fresh parsley
• 4 Tbl chopped fresh basil
• 1/2 cup panko
• 8 oz baby bella mushrooms finely chopped or stems if you have them
• 6 portoblello mushroom caps approx. 4 & 1/2 “ wide
• olive oil

Remove the mushroom stems, if any, and chop into small pieces. Remove the gills underneath the caps and discard. Brush caps clean, then brush with olive oil and set aside.

In a skillet, brown the sweet sausage with the mushroom stem pieces, onion, red bell pepper, and garlic. Once browned, add in the cream cheese and break up / stir to melt and combine. Remove from heat and add the chopped parsley, basil, salt and pepper to taste, panko, and parmesean cheese. Stir to incorporate.

Coat a large glass baking dish with nonstick cooking spray. Fill mushroom caps with sausage mixture and line them in the prepared baking dish.

Bake in a preheated oven at 375 degrees for about 20 minutes or until mushrooms are tender and cheese is melted. Sprinkle with any additional parmesan cheese during last couple minutes of cooking. Remove and top with chopped parsley or basil if desired, then plate and enjoy!