These stuffed mushrooms are hearty and full of flavor. The pickled peppers and Italian sausage make a perfect savory combination.
Ingredients:
- 4 large portobello mushroom caps
- 1/2 pound Italian sausage
- 1/2 cup Mama Lil's pickled peppers, chopped
- 1/4 cup shredded Italian cheese (optional)
- 1/4 cup mayo (optional)
- 1/2 cup panko breadcrumbs
- Salt and pepper
- Olive oil
Instructions:
- Preheat oven to 375°F.
- Remove the stems and gills from the mushroom caps.
- In a large skillet over medium-high heat, brown the Italian sausage until cooked through. Remove from the heat and let cool.
- In a bowl, mix together the cooked Italian sausage, chopped pickled peppers, mayo, breadcrumbs, salt, and pepper.
- Stuff each mushroom cap with the sausage and pepper mixture.
- Place the stuffed mushroom caps on a baking sheet and drizzle with olive oil.
- Bake for 20-25 minutes, until the mushrooms are cooked through and the filling is golden brown.
