Portobello Stacks Recipe

Serve this Italian-style mushroom dish for lunch or as an appetizer.

• Meal Type: Appetizer
• Ethnicity: Italian
• Holiday Category: N/A
• Preparation Time: 30-45 minutes

Ingredients

• 2 cups prepared spaghetti sauce, divided
• 1/2 cup finely snipped fresh basil leaves
• 4 (4 to 5-inch) portobello mushrooms
• 8 ounces mild or hot Italian sausage, casing removed
• 1 to 2 garlic cloves, peeled and minced
• 1/2 cup Italian-style seasoned bread crumbs
• 1/4 cup chopped peeled sweet onion
• 1/4 cup chopped green bell pepper
• 1 to 2 tablespoons minced cilantro (no stems)
• Grated Parmesan or Romano cheese as desired (optional)
• Sprigs of fresh basil for garnish

Directions

1. In a small bowl, combine spaghetti sauce and basil, blending well; set aside.
2. With a sharp knife, cut each mushroom in half horizontally; arrange mushroom "bottoms" in a 9-inch square baking dish and set aside.
3. In a medium bowl, combine sausage, 1/2 cup spaghetti/basil sauce, garlic, bread crumbs, onion, green pepper and cilantro, mixing well. Press mixture onto mushroom "bottoms," dividing evenly and fitting each mushroom. Top each with a mushroom "cap." Spoon reserved 1 1/2 cups spaghetti/basil sauce over mushrooms. Bake, loosely covered with aluminum foil, in a preheated 350 degree F oven for 25 to 30 minutes or until sauce is bubbly hot; uncover, sprinkle each mushroom with grated Parmesan or Romano cheese, if desired, and continue baking for 6 to 8 minutes or until cheese becomes lightly browned.
4. Spoon a small amount of sauce on each of four appetizer or luncheon plates; arrange one mushroom atop the sauce on each plate and garnish each with a sprig of fresh basil.