Ingredients
Scale
- 5 – 6 large portobello mushrooms
- 1 lb ground pork sausage
- 1 1/2 tsp fennel seeds
- 1/2 tsp ground sage
- 1 tbsp Italian seasoning
- 1 1/2 tsp garlic powder
- pinch red pepper flakes
- 1/2 tsp cracked black pepper
- 1 medium red onion, diced small
- 1 medium red pepper, diced small
- 1/2 cup shredded mozzarella
- 3 – 4 tbsps panko bread crumbs
Instructions
- Preheat the oven to 375°F.
- In a large skillet on medium heat, brown the sausage meat. Make sure that you break up the meat as it cooks so that it’s in small chunks (pea sized or a little larger is good).
- Drain any excess fat from the skillet and discard.
- To the skillet add the spices and seasonings and combine well with the sausage.
- Add the onions and red pepper to the skillet and cook for about 10 min or until softened. Stir every couple of minutes as they cook. Turn the heat to low.
- Take your portobello mushrooms and carefully remove any of the stems if there are any intact.
- If there are any stems, chop them up very finely and add to the skillet to cook with the rest of the stuffing. Cook for about 5 min.
- Place the mushroom caps onto a baking sheet lined with aluminum foil.
- Carefully spoon the sausage onto the openings of the mushroom caps. It’s ok if you pile them up quite high since as they cook the stuffing will sink more into the mushrooms.
- Sprinkle the mozzarella cheese on top on the stuffed mushrooms.
- Sprinkle the panko bread crumbs on top of the cheese.
- Bake in the oven for 35 minutes. The tops should have a slight golden color to them.
- Serve as a side or as a main dish on top of fresh cooked rice.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: Main
