4 large Portobello mushrooms, stems
removed and chopped to make 1 cup
3 Tb. olive oil
1 Lb. Italian sausage, hot or mild
1 small sweet onion, finely chopped
1 stalk celery, chopped
1/2 red bell pepper, finely chopped
2 cloves garlic, minced
1⁄4 C. fine fresh bread crumbs, divided
1⁄2 C. fresh grated Parmesan, divided
1 Tb. Italian seasoning or a mix of oregano, thyme, and rosemary
Preheat your oven to 400. Wipe any dirt off the mushrooms, take out the stems and chop them up, and scrape out the dark brown gills with a spoon.
Cook the sausage in a skillet over medium heat; when some of the fat starts to render add the chopped stems and the vegetables and cook for about 3 minutes.
Add the garlic, cook it briefly, drain off any fat and take the mixture off the heat. When the mix is cool, mix in half of the crumbs, half the cheese, the egg, and the seasonings.
Divide the mixture among the mushroom caps and put the filled caps on a baking sheet. Sprinkle the tops with the remaining crumb/cheese mixture and bake about 15 minutes or until the mushrooms are soft. If you want a vegetarian dish, use more chopped stems and cheese in place of the sausage.
4 Portobella mushrooms, stems and
Salt and pepper
Olive oil, to drizzle and for salad
8 oz. fresh mozzarella, cubed or pearls
2 large heirloom tomatoes, chopped
1 C. basil leaves, thinly sliced
2 Tb. red wine or balsamic vinegar
Preheat the oven to 400 or your grill to medium high. Brush the mushroom caps with oil and bake on a baking sheet or grill till tender, about 10 minutes.
While the mushrooms are cooking, make your salad with the cheese, tomatoes, basil, and enough olive oil and vinegar to make a dressing.
Season well with salt and pepper, and when the mushrooms are done and slightly cool, mound the salad in the middle of the caps. Easy, light, and a real summertime treat.