Portabella mushrooms can be an appetizer, main corse or side dish.

I like to use them as a main dish because I load them up with anything

6 portabella mushrooms

I do wash the mushrooms because everyone in the store has been touching them.

Dry them well on a paper towel

Take out the stems and mix them with the filling

You can also scrape the brown underside and mix it with the filling

Sometimes I do this and sometimes I don’t

One pound of sweet Italian sausage , crumbled and taken out of the casing

One large diced onion

Two cups of cooked anci de pepe pasta, cooked rice, quinoa or potatoes. Whatever you have leftover.

1/2 cup fresh parsley

Two cups fresh spinach

Place the mushrooms on a baking pan sprinkled with seasoned breadcrumbs

The mushrooms ooze when baked and the bread crumbs absorb the liquid

Season the mushrooms with salt and pepper

Brown the sausage and onion in a pan till it is brown and cooked threw

Drain any excess oil out of the pan

Take off the heat and add the fresh parsley, pasta and spinach

Place one slice of any cheese  on top of each mushroom

Separate the filling equally among the mushrooms

They will be really stuffed

Top with three to four tablespoons of the white garlic pizza sauce

Bake at 400 degrees for 15 to 20 minutes

Serve with a huge salad

Published by cmangoff

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