Stuffed Portobello Mushrooms
- 2 Portobello Mushrooms
- 2 Mild Italian Sausage
- 1/4 Cup Tomato Sauce
- 1 Cup Mozzarella Cheese
- Preheat the oven to 375F.
- Clean the Portobello Mushrooms with dry paper towel to get rid of any excess dirt and remove the stems.
- Spread 2 Tbsp of Tomato Sauce per Mushroom cap.
- Remove the sausage from the casing and press into the mushroom cap.
- Top the stuffed mushrooms with the shredded mozzarella cheese
- Bake for 40 minutes.