Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. ~Voltaire
Stuffed Portobello Mushrooms
- 1 lb Sweet Italian Sausage
- 2 small onions, diced
- 2 tsp. minced garlic
- 1 Red Bell Pepper, diced
- 1 C. cooked rice
- 1 can tomato sauce
- salt and pepper to taste
- 2 Tbsp. Olive Oil
- 2 dashes of chili powder, or Chili Pepper Flakes
- Shredded Mozzarella Cheese
- Shredded Co-Jack Cheese
- Portobello Mushroom Caps
Prepare rice per directions, set aside.
Pre-heat oven to 375◦ F.
Add Olive oil to a pre-heated skillet and sauté onions until they are translucent, adding salt, and pepper to taste. Add sausage and brown. Add minced garlic and diced bell pepper and continue cooking. Add tomato sauce and stir to heat. Add in chili powder and/or Chili Pepper Flakes and cook briefly to incorporate flavors. Stir in the cooked rice and remove from heat.
Remove stems from mushroom caps, if they are still intact. Place top side down in baking dish and spoon meat/rice mixture into caps.
Sprinkle with mozzarella and co-jack cheeses.
Bake for 25 minutes, or until top is golden brown and meat mixture is bubbly.
This also works exceptionally well in peppers, I have also stuffed Cubanelle and Poblano Peppers and they were delicious!
A tossed salad and a good hoppy beer would compliment this meal well!
Enjoy and thanks to StevoFC for his input on this recipe.