Sausage-Stuffed Portabella Mushrooms With Mozzarella Cheese

Ingredients

• 8 large portabella mushrooms (stems removed)
• olive oil
• salt
• 2 lbs Italian sausages (casings removed)
• 3 green onions (very finely chopped) or minced yellow onions
• 2-4 teaspoons chopped fresh parsley
• 1 pinch dried basil, chopped or 2 teaspoons fresh basil, chopped
• 1 dash cayenne pepper or Tabasco sauce or louisiana hot sauce
• 1 tablespoon minced fresh garlic, to taste or 1/2 teaspoon garlic powder
• 2 cups garlic-flavored croutons (ground fine, measure 2 cups after grinding)
• 1/2 cup milk
• 1/2 cup grated parmesan cheese
• 2 eggs, lightly beaten
• black pepper
• grated mozzarella cheese (use any amount desired)

Directions

1. 1

   Lightly brush olive oil on both sides of the potobello mushroom caps then sprinkle the inside lightly with salt (this is optional but I most always do!).

2. 2

   In a skillet brown the sausage meat with green onions crumbling into very small pieces until browned; drain any fat then cool.

3. 3

   In a medium bowl beat eggs with milk, fresh parsley, basil, fresh garlic, cayenne pepper or hot sauce until well combined.

4. 4

   Add in the Parmesan cheese and the ground croutons starting with about 1-1/2 cups ground croutons, you might have to add in more later; mix with a wooden spoon until combined.

5. 5

   Add in the cooked sausage/onion mixture; mix well (the mixture should be wet but still firm enough to hold together if the mixture is too soft add in a small amount more of the croutons at a time just until the mixture binds together).

6. 6

   Season mixture with black pepper to taste.

7. 7

   Spoon the sausage mixture evenly between the portobella mushroom tops.

8. 8

   Place on a lightly greased baking sheet.

9. 9

   Bake in a 350 degree oven for about 15-20 minutes.

10. 10

    Sprinkle the tops with grated mozzeralla cheese.

11. 11

    Delicious!