A delightful twist on stuffed mushrooms, combining savory sausage, aromatic herbs, and gooey mozzarella for a satisfying dish.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
Clean the portobello mushrooms and remove the stems, creating a cavity for the stuffing.
Use a spoon to gently scrape out the gills for more stuffing space.
Heat a skillet over medium heat and cook the sausage until browned, breaking it into small pieces.
Drain any excess fat to keep the stuffing from being too greasy.
In a mixing bowl, combine the cooked sausage, chopped onion, parsley, basil, garlic, breadcrumbs, egg, salt, and pepper.
Mix thoroughly to ensure even distribution of flavors.
Stuff each mushroom cap with the sausage mixture, pressing gently to fill.
Don't overfill to prevent spillage during baking.
Place the stuffed mushrooms on a baking sheet and bake for 20 minutes.
Line the baking sheet with parchment paper for easy cleanup.
Sprinkle mozzarella cheese on top of each mushroom and bake for an additional 5 minutes, or until melted.
For a golden top, broil for 1-2 minutes after baking.
Serve the mushrooms warm and enjoy!
Garnish with extra parsley for a fresh touch.
