Recipe by Cynna
These can be done with large portabello mushrooms and presented as a meal or in white button or baby portabello's and served an hors d'oeuvre. Use your own mix of herbs and cheeses and other toppings for varied tastes. A really handy and versatile recipe. Especially good for vegetarians (just omit the meat, of course!) or folks that are watching their carb intake, but delicious regardless of interest!
- 4 large portabella mushroom caps, stemmed and cleaned
- salt and black pepper, fresh ground
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1⁄2 cup tomatoes, diced (canned or fresh)
- 1⁄4 cup romano cheese
- 1⁄4 cup provolone cheese
- 1⁄4 cup mozzarella cheese
- 1⁄4 cup parmesan cheese
- 4 basil leaves, finely shredded
- 1 teaspoon fresh oregano, chopped
- 1⁄4 cup black olives, chopped
- 1⁄4 cup onion, minced
- 1⁄2 lb Italian sausage, cooked and chopped
Directions See How It's Made
- Turn on your broiler (500 degrees).
- Mix together all cheeses in a bowl and set aside.
- Brush caps with olive oil and place stem side up on a baking sheet.
- Sprinkle each with salt and pepper to taste.
- Evenly divide minced garlic, oregano, and basil leaves between caps.
- Spoon 2 tablespoons of diced tomato(and some juice is ok, but be careful not to drown the cap) over each cap.
- Scatter sausage, onion, and olive pieces evenly over the mushroom and sprinkle the top with cheese mix.
- Broil until mushrooms are hot and cheese is lightly browned. About 5 minutes -- could be less if you have a new oven. DON'T WALK AWAY!
- Serve and enjoy!