Ingredients
10 Portobello Mushrooms
1/4 cup + 1tbsp + 1/4tsp Extra Virgin Olive Oil
1tbsp + 1/2tsp Extra Virgin Olive Oil
20.4oz Hot Italian Sausage
20.4oz Sweet Itallian Sausage
3/4 cup + 1tbsp + 1 3/4tsp Finely Chopped Red Onion
1/4 cup + 2tbsp + 2 1/2tsp Finely Chopped Green Bell Pepper
1/4 cup + 2tbsp + 2 1/2tsp Finely Chopped Celery
1tbsp + 1/2tsp Minced Garlic
3/4 cup + 1tbsp + 1 3/4tsp Plain Bread Crumbs
3/4 cup + 1tbsp + 1 3/4tsp Grated Parmesan
1/4 cup + 2tbsp + 2 1/2tsp Minced Fresh Parsley Leaves
1tbsp + 2tsp Minced Fresh Parsley Leaves
1tbsp + 1/2tsp Essence
2 Egg Lightly Beaten
1 3/4tsp Balsamic Vinegar, For Drizzling
Preparation
Directions: Preheat oven 400 degrees F. With hands lightly rub mushrooms with 2tsp of olive oil. Cook sausage in medium skillet until browned. Add the onion, bell pepper, celery, and mushroom stems and cook until softened. Add garlic and cook until fragrant. Remove from heat. Place sausage-vegetable mix into food processor. Add 1/4cup of bread crumbs, 1/4cup parmesan, 1/4cup of parsley, the essence, and the remaining olive oil. Pulse until mix is finely chopped and comes together slightly. Place mix into bowl, add the egg, and stir until well combined. Divide filling equally into mushroom caps. Place filled mushrooms on baking sheet. Combine remaining 1/4cup of bread crumbs and 1/4cup of Parmesan in a small mixing bowl. Divide bread crumb mix evenly amont the tops of the mushrooms. Bake until goldenbrown ontop and the mushrooms are tender. Remove from oven and let cool slightly. Garnish with remaining tbsp of parsley, drizzle with olive oil and vinegar. Serve warm or room temp.
