Stuffed Portabella Caps
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- 2 C. Shredded Mozzarella
- 1 C. Fresh Shredded Parmesan
- 8 Large Fresh Basil Leaves Chopped Coarsely
- 4 Whole Portabella Caps – Stem and Gills Removed
- 3 Large Plum Tomatoes
- Salt and Pepper To Taste
- 1/2lb Country Boy Butchers Italian Sausage
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DIRECTIONS
Preheat oven to 400 F.
Brown sausage in skillet.
Clean mushrooms with a damp paper towel, never submerge mushrooms in water (they don’t like that).
Remove the stem and gills from the mushroom using a kitchen serving teaspoon.
Place a layer of browned sausage in the mushroom, followed by a layer of plum tomatoes and chopped basil.
Repeat until desired fullness is achieved.
Place the mozzarella to the top of the mushroom and sprinkle a thick coat of parmesan.
Place on baking sheet in oven for approximately 8 minutes (check by making sure your mushroom is fork tender).
Add salt and pepper to taste and enjoy!
Heather of Taneytown, MD
