Italian Stuffed Portobello Salad

• 5 portabello mushroom large, divided, stems removed and discarded
• 1 tablespoon olive oil
• 1/2 pound sweet italian sausag links, cut into
• 1 sweet onion
• 7 ounces roasted red peppers drained and chopped
• 1/2 cup Wish-Bone Italian Dressing
• 2 tablespoons fresh basil leaves finely chopped, or parsley, divided
• 2 tablespoons italian seasoned dry bread crumbs
• 2 tablespoons grated Parmesan cheese
• 6 cups baby spinach leaves

1. Preheat oven to 425u0b0. Finely chop 1 mushroom cap.
2. Heat olive oil in 12-inch skillet and cook chopped mushroom, sausage and onion, stirring occasionally, 5 minutes or until sausage is browned. Add roasted peppers and cook 2 minutes. Stir in Wish-Bone(R) Italian Dressing and simmer 1 minute. Stir in 1 tablespoon basil. Arrange remaining 4 mushrooms caps on baking sheet. Evenly top with sausage mixture, then sprinkle with bread crumbs and cheese.
3. Bake 20 minutes or until mushrooms are tender. Sprinkle with remaining 1 tablespoon basil. Evenly divide arugula on 4 plates, then top with mushrooms. Serve, if desired, with additional Dressing.

portabello mushroom, olive oil, sweet italian sausag, sweet onion, red peppers, wishbone italian dressing, fresh basil, bread crumbs, parmesan cheese, baby spinach

Taken from www.yummly.com/recipe/Italian-stuffed-portobello-salad-297721 (may not work)