2sausage links, casing removed (I used hot sausage)
1/4Cyellow onion, chopped
1/4Cred bell pepper, chopped
1garlic clove, minced
1/4Cseasoned breadcrumbs
1/4CParmesan cheese, plus additional for topping
1/2tspdried parsley
Butter or olive oil for mushrooms
6portabella mushroom caps
Instructions
Preheat oven to 350 °F.
In a skillet over medium heat, warm olive oil. Toss in sausages, casings removed. Break up as they cook. Add onion, pepper and garlic to pan. Continue cooking until meat is cooked through and vegetables are softened. Transfer to a medium bowl.
Sprinkle in breadcrumbs, 1/4 cup cheese and parsley. Combine ingredients.
Remove stems from mushrooms. Lightly drizzle inside of mushroom caps with olive oil, or add a sliver of cold butter.
Divide filling between mushroom caps.
Bake for 20 minutes or until tender.
Sprinkle with freshly grated Parmesan cheese. Serve immediately.
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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