Pizza-Stuffed Shrooms

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!

• Ready In: 20 mins
• Serves: 4

Ingredients

• 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

1. Turn on your broiler (500 degrees).
2. Mix together all cheeses in a bowl and set aside.
3. Brush caps with olive oil and place stem side up on a baking sheet.
4. Sprinkle each with salt and pepper to taste.
5. Evenly divide minced garlic, oregano, and basil leaves between caps.
6. Spoon 2 tablespoons of diced tomato(and some juice is ok, but be careful not to drown the cap) over each cap.
7. Scatter sausage, onion, and olive pieces evenly over the mushroom and sprinkle the top with cheese mix.
8. 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!
9. Serve and enjoy!