6 portobello mushroom caps, gills gently scraped out
1/4 teaspoon Kosher salt
2 tablespoons olive oil
1 small yellow onion, chopped
4 cloves garlic, chopped
1lb. hot Italian sausage, casings removed
1 can diced tomatoes
1 teaspoon chopped fresh oregano
1/4 teaspoon crushed red pepper
1-1/2 cups shredded mozzarella
Preheat oven to 375.
Sprinkle portobello caps with salt. Place gill-side down on a baking sheet and bake for 10 to 12 minutes or until they just start to give off liquid. Remove from oven and pat dry with paper towels.
Heat oil in a large skillet over medium-high heat. Add the onions and garlic and sauté until soft, about 3 to 5 minutes. Add the sausage and brown, breaking it up into smaller pieces until no longer pink, 5 to 7 minutes. Stir in tomatoes, chopped oregano and crushed red pepper and continue to cook a few minutes more.
Spoon the sausage mixture into each portobello cap. Sprinkle with mozzarella cheese and place back into oven for 5 more minutes to allow the cheese to melt.
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