Baked Italian-Style Portobello Mushrooms
- 1/2 pound Coleman Natural Ground Sausage (regular or hot)
- 4 medium portobello mushrooms, brushed clean with stems removed
- 4 Tablespoons prepared pesto sauce
- 1 Tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 1/2 teaspoons dry Italian herb seasoning blend
- 12 ounces prepared tomato bruschetta (or chunky sugar-free tomato pasta sauce)
- 12 ounces shredded mozzarella cheese
Preheat oven to 375F.
Using the edge of a spoon, gently scrape out and discard the gills on the inside of each mushroom cap, leaving the shell intact. Brush the outer mushroom shell lightly with olive oil, and place on a foil-covered baking sheet.
Spoon 1 Tablespoon of prepared pesto sauce around the inner shell of each mushroom cap. Bake on the center oven rack for 10-12 minutes at 375F. Remove mushrooms from the oven, and set aside.
While the caps bake, heat 1 Tablespoon of olive oil in a large pan over medium heat. Add diced onion and garlic and sauté until translucent (about 2 minutes).
Add ground pork sausage and chop up with a wooden spoon to cook evenly. Mix in Italian herb seasoning blend.
When the meat is no longer pink, add the tomato bruschetta sauce and toss. If the sauce is too juicy, continue to cook until the excess liquid evaporates. Remove from heat.
Use a spoon to heap the pork mixture into each baked mushroom cap, and sprinkle generously with shredded mozzarella cheese.
Put stuffed mushrooms back in the oven and bake for an additional 3-5 minutes until the cheese is melted. Garnish with a sprig of fresh Italian parsley. We recommend serving on a mound of mashed potatoes with a simple green salad.