Portobello Stacks
2 cups prepared spaghetti sauce, divided 1/2 cup finely snipped fresh basil leaves 4 (4 to 5-inch) portobello mushrooms 8 ounces mild or hot Italian sausage, casi...
Ingredients
- 2cupprepared spaghetti sauce, divided
- 1/2cupfinely snipped fresh basil leaves
- 4(4 to 5-inch) portobello mushrooms
- 8ouncemild or hot italian sausage, casing removed
- 1to 2 garlic cloves, peeled and minced
- 1/2cupitalian-style seasoned bread crumbs
- 1/4cupchopped peeled sweet onion
- 1/4cupchopped green bell pepper
Directions
- 1
Portobello Stacks 2 cups prepared spaghetti sauce, divided 1/2 cup finely snipped fresh basil leaves 4 (4 to 5-inch) portobello mushrooms 8
- 2
set aside
- 3
With a sharp knife, cut each mushroom in half horizontally
- 4
arrange mushroom "bottoms" in a 9-inch square baking dish and set aside
- 5
In a medium bowl, combine sausage, 1/2 cup spaghetti/basil sauce, garlic, bread crumbs, onion, green pepper and cilantro, mixing well
- 6
Press mixture onto mushroom "bottoms," dividing evenly and fitting each mushroom
- 7
Top each with a mushroom "cap." Spoon reserved 1 1/2 cups spaghetti/basil sauce over mushrooms
- 8
Bake, loosely covered with aluminum foil, in a preheated 350 degree F oven for 25 to 30 minutes or until sauce is bubbly hot