Italian Stuffed Mushrooms

Ingredients

• 6 small portabella mushrooms
• 1/2 lb bulk Italian sausage
• 1/4 cup chopped onion
• 3 garlic cloves, minced
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 cup water
• 2 tablespoons tomato paste
• 18 slices pepperoni
• 6 slices provolone cheese
• 2-4 tablespoons grated romano cheese

Directions

1. 1

   Preheat oven to 375°F.

2. 2

   Line a small baking sheet with foil.

3. 3

   Scrape out the dark gills from the underside of the mushrooms and trim the stem off.

4. 4

   In a small skillet, brown Italian sausage with chopped onion, garlic, salt and pepper, crumbling well.

5. 5

   Add water and tomato paste and stir until blended.

6. 6

   Simmer over low heat until mixture thickens and is fairly dry.

7. 7

   Place mushrooms on lined baking sheet upside down and spoon sausage filling evenly onto mushroom undersides.

8. 8

   Top each mushroom with a slice of provolone cheese, then place pepperoni and romano on top.

9. 9

   Bake for about 20 minutes or until cheese is melted and a knife inserted into the center of a mushroom feels tender.