| This is actually a REMARKABLY simple recipe, with only 5 ingredients. Within the recipe, I offer a link to my own homemade Italian Chicken Sausage (which would be absolutely delicious!), but the reality is, this would be tasty with any raw bulk sausage you could find.|
The recipe I'm proposing is more intended as the main course for a dinner, but the idea could EASILY move towards using the smaller portobellos, or even the baby portobellos, known as "cremini" mushrooms. They could be used as either a main course, or as an appetizer, not entirely unlike a stuffed mushroom! In all cases, it's quick to prepare and bake, but the end result is an exceedingly flavorful mushroom.
Mushroom Tidbit: I scraped the inside of this mushroom cap with a spoon. This does a few things: some of the time sand and debris gets stuck in the "gills" of a Portobello mushroom. Scraping the gills gets rid of this debris. It also eliminates some of the darker muddy colors and flavors. Finally, it also creates a little extra room for our filling! Simply pop the stem out, by twisting and pulling. Then, scrape the inside of the cap with a spoon. Be careful, though. The mushroom is fragile, especially around the edges!
Serving Note: This would be great served with a salad. In the photo, it is perched on a small pile of garlicky baby broccoli.