Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 30 minutes
Ingredients
4 large Portobello mushrooms
1/4 lb. sweet Italian bulk sausage
1/2 yellow onion, diced
1 clove garlic, minced
1/2 cup panko bread crumbs
1 cup shredded Italian blend cheese
salt
pepper
Cooking Tools
Frying Pan/ skillet
Sheet pan
Directions
Preheat oven to 350 Degrees F. Hollow out mushrooms without destroying the meat of the mushrooms; set aside. In a skillet on medium heat, sauté Italian bulk sausage until browned and cooked, add onions and garlic, sauté additional 5 minutes until onions are tender. Toss breadcrumbs into the sausage and onion and let breadcrumbs absorb the juices. Salt and pepper to taste. Divide the mixture into 4 and stuff each Portobello with the mixture, sprinkle 1/4 of shredded cheese on each stuffed mushroom. Place on a baking sheet and cook for 20 -25 minutes until mushrooms are tender.
Serves 2
