Italian Stuffed Mushrooms |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Meaty and cheesy and all those good things. Low carb. Ingredients:
6 small portabella mushrooms |
1/2 lb bulk italian sausage |
1/4 cup chopped onion |
3 garlic cloves, minced |
1/2 teaspoon kosher salt |
1/2 teaspoon black pepper |
1/2 cup water |
2 tablespoons tomato paste |
18 slices pepperoni |
6 slices provolone cheese |
2 -4 tablespoons grated romano cheese |
Directions:
1. Preheat oven to 375°F.
2. Line a small baking sheet with foil.
3. Scrape out the dark gills from the underside of the mushrooms and trim the stem off.
4. In a small skillet, brown Italian sausage with chopped onion, garlic, salt and pepper, crumbling well.
5. Add water and tomato paste and stir until blended.
6. Simmer over low heat until mixture thickens and is fairly dry.
7. Place mushrooms on lined baking sheet upside down and spoon sausage filling evenly onto mushroom undersides.
8. Top each mushroom with a slice of provolone cheese, then place pepperoni and romano on top.
9. Bake for about 20 minutes or until cheese is melted and a knife inserted into the center of a mushroom feels tender.
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