Stuffed Portobellinis

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 6
• 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 wine or 2 tablespoons chicken stock
• 1 pinch salt
• 1 pinch pepper

Recipe

• 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.