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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Serve as a side dish for an Italian meal or as an appetizer Ingredients:
12 portobellini mushrooms, 2 1/2 - 4-inch caps |
2 hot italian sausages |
1 tablespoon olive oil |
1 small minced onion |
4 minced garlic cloves |
1/4 teaspoon oregano |
1/2 cup grated parmesan cheese |
1/4 cup dry breadcrumbs |
1/4 cup chopped fresh parsley |
2 tablespoons dry white wine or 2 tablespoons chicken stock |
1 pinch salt |
1 pinch pepper |
Directions:
1. Brush dirt from mushrooms.
2. Cut off and mince stems and set aside.
3. Remove casings from sausages.
4. In nonstick skillet heat oil over medium heat.
5. Cook minced stems, sausages, onion, garlic and oregano, breaking sausages up with back of spoon for 8 minutes or until sausages are no longer pink.
6. Add 1/3 cup parmesan cheese, bread crumbs, parsley, wine , salt and pepper and mix to combine.
7. Divide among mushroom caps mounding in centre.
8. Place on baking sheet and sprinkle with remaining cheese.
9. Cover loosely with foil and bake in 375 oven for 20 minutes or until mushrooms are tender.
10. Uncover and broil for 2 minutes or until golden and bubbly.
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