Stuffed Portobello Mushroom

• 4 ounces-weight Mild Italian sausage
• 2 large portobello mushrooms
• 1/2 teaspoon minced garlic
• 2 tablespoons chopped onion
• 4 tablespoons extra-virgin olive oil (2 tablespoons for topping)
• 2 tablespoons chopped tomato
• 2 tablespoons bread crumbs
• 4 tablespoons Parmesan cheese (2 tablespoons for topping)
• 1 whole lightly beaten egg
• 1 teaspoon finely chopped parsley
• salt n pepper (add to taste)

1. Preheat oven to 400 degree F.
2. Remove stems from all mushroom caps. Wipe down mushrooms with a wet cloth to remove all dirt. Using your hands, lightly rub each mushroom with 2 teaspoons of olive oil.
3. In a medium skillet, heat 2 tablespoons oil and saute onion and garlic. About 15 seconds.
4. Add sausage and cook until brown, about 4-5 minutes.
5. Remove from heat and transfer to bowl. Add breadcrumbs, Parmesan cheese, egg, salt and pepper,stir until well combined.
6. Top each mushroom with sausage mixture equally.
7. Top with tomato, parmesan cheese and parsley.
8. Bake until mushrooms are tender, about 15 to 18 minutes.
9. Cool for 5 minutes and serve warm.

italian sausage, portobello mushrooms, garlic, onion, extravirgin olive oil, tomato, bread crumbs, parmesan cheese, egg, parsley, salt

Taken from www.epicurious.com/recipes/member/views/stuffed-portobello-mushroom-50132725 (may not work)