Ingredients:
- 4 large Portobello Mushrooms, stems removed and gills lightly scraped
- 2 Tbsp Extra Virgin Olive Oil
- Kosher Salt and Black Pepper to taste
- 1 lb Hot Italian Sausage, casings removed
- 1 small Yellow Onion, finely diced
- 1 large Red Bell Pepper, diced small
- 3 cloves Garlic, minced finely
- 1 tsp Dried Oregano
- 1/2 tsp Red Pepper Flakes (adjust to heat preference)
- 1/2 cup Panko Breadcrumbs
- 1/4 cup Fresh Parsley, chopped
- 1/2 cup Freshly grated Parmesan Cheese
- 4 oz Shredded Smoked Mozzarella Cheese
- 1 large Egg, lightly beaten
Instructions:
- Preheat oven to 400°F (200°C). Gently clean mushroom caps; use a spoon to lightly scrape out the dark gills. Brush caps (inside and out) with olive oil and season lightly with salt and pepper. Arrange on a parchment-lined baking sheet.
- Bake the empty caps for 10 minutes to release excess moisture (par-roast). Remove from the oven and lightly drain any liquid that has accumulated.
- While mushrooms roast, crumble the raw sausage into a large skillet over medium-high heat. Cook, breaking up lumps, until fully browned. Drain off most of the rendered fat, leaving about 1 tablespoon behind.
- Reduce heat to medium. Add the diced onion and bell pepper to the skillet with the sausage. Sauté until softened, about 5–7 minutes. Stir in the minced garlic, oregano, and red pepper flakes; cook until fragrant (about 1 minute). Remove skillet from heat.
- Transfer the sausage mixture to a medium bowl. Add the Panko breadcrumbs, chopped parsley, grated Parmesan, and the lightly beaten egg. Mix thoroughly until everything is well combined.
- Divide the filling evenly among the par-roasted mushroom caps, mounding it slightly. Sprinkle the tops generously with the shredded smoked mozzarella.
- Return the stuffed mushrooms to the oven. Bake for an additional 15–20 minutes, or until the filling is heated through, the cheese is bubbly, and the edges of the mushrooms are tender.
- Let rest for 5 minutes before serving immediately.