Pizza Today Recipes

Sausage-Stuffed Portobellos



6 portobello mushrooms, stemmed, tops brushed clean, set aside
3 tablespoons olive oil
1/2 cup chopped onion
1-1/2 pounds sweet Italian sausage, casing removed
1/4 cup finely chopped green bell pepper
2 cloves garlic, crushed
1/2 cup fresh bread crumbs
1/4 cup flat-leaf parsley
1/2 cup grated Parmesan
6 ounces shredded mozzarella


In a large saute pan, warm the olive oil over med.-high heat. Add onions, sausage & bell pepper. Cook & stir until pink is gone from sausage. Add garlic, breadcrumbs, parsley & Parmesan. Cook for 2 min. more, stirring.

Cool stuffing to room temperature. Brush underside of each mushroom with some olive oil. Divide stuffing among the mushrooms. Sprinkle an equal amount of shredded mozzarella over each mushroom.

Put mushrooms on a lightly oiled sheet pan. Bake in a preheated 400 F oven for about 15 min., or until cheese topping has melted. Serve.

Mushrooms can be prepped ahead & held for 2 hrs. and baked to order. Serve with a side salad drizzled with a balsamic vinaigrette dressing.

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