MIL J's Favorite Stuffed Mushrooms

These stuffed mushrooms are my MIL J's favorite meal (and I've cooked a LOT of meals for her). Large portobello mushroom caps act as a setting for a wonderful filling of onion, cheese, and Italian sausage.

Servings: 4
Prep Time: 10 Min
Cook Time: 15 Min
Total Time: 25 Min

Ingredients:

4 Portobello Mushrooms (with stems and intact caps)
~5 Tbs Extra-Virgin Olive Oil
2 Italian Sausage Links (Sweet, Mild, or Hot: Your choice)
3/4 of a Sweet White Onion
2 tsp garlic
1/4 tsp Italian seasoning (or your own mixture of oregano, thyme, rosemary, and basil)
1/4 Cup mozzarella cheese
1/4 Cup Parmesan cheese (grated)

Preheat oven to 400 degrees.

First, remove the stems from the caps and set them aside. We will come back to these.

Next, line a baking sheet with aluminum foil. Spread extra virgin olive oil liberally over the foil where the mushrooms will be placed. Put the caps top down on the foil and drizzle more extra virgin olive oil on all the caps. They should be striped, not drenched.

Heat about 2 tablespoons of extra virgin olive oil in a large skillet. While it is heating, dice 3/4 of a sweet white onion, the four mushroom stems, and cut the sausage into smaller chunks. Place the onion, stems, sausage, garlic, and Italian seasoning in the hot oil.

Saute on medium-high heat until the onions have softened and you have broken the sausage into small chunks. This should take between 5-10 minutes. Turn off heat and add both cheeses, mixing until both are melted.

Spoon mixture evenly into the four caps. Bake at 400 degrees for 10 minutes or until cheese browns. Remove from oven and cover with aluminum foil. Place in oven again for 5 minutes (this cooks the mushrooms through).

Not sure what sides to put with these? Because they are mostly vegetable, I recommend a nice box of rice-a-roni and some bread.

Stuffed Myself,

FFR