I've always loved mushrooms. And Portobellos are some of my favorites. there's something about biting into a Portobello mushroom that reminds me of a nice, juicy steak, and these are no exception. Except these are stuffed with loveliness so serene you'll think you're dining in Heaven. Stay tuned for the recipe:
-3/4cup Pancetta (diced)
-1lb Mild Italian Sausage (ground)
-2 cloves Garlic (crushed)
-2tbsp Olive Oil + extra for coating caps
-1tbsp Fresh Basil (chopped)
-1tsp Marsala Wine
-2cups Shredded Mozzarella Cheese
-5 large Portobello Caps
In a large skillet, add olive oil. Saute Garlic and Pancetta until Pancetta is crispy. Add sausage and cook until browned. Add remaining ingredients (except the cheese and caps). Once everything is cooked through, remove from heat and allow to cool to room temperature. Add cheese to the mixture, coat Portobello caps with olive oil inside and out, then spoon your mixture evenly inside the shrooms. Preheat your oven to 350 and bake your caps for 25 minutes. You can add a little more Mozz cheese to the top of your stuffed Portobellos if you want them extra cheesy. Enjoy.
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