I looked around for a stuffed mushroom recipe that I could make quickly tonight. I had a couple of Portabella Mushroom caps calling my name and I needed to cook them. Nothing really hit me the right way so I decided to create my own little masterpiece. I am warning you, it ain’t pretty, but it’s so tasty you won’t really care.
2 Large Portabella Mushroom Caps, stems and gills removed
1/2 Pound of Fresh Sausage
2 Jalapeno Peppers, Seeded and Chopped
1/2 Bell Pepper,Chopped
1/4 Large Red Onion, Chopped
2 Green Onions, Chopped
4 Pieces of Bacon
2 Cloves Garlic, Diced
Shredded Mozzarella Cheese
Warm the olive oil in a saucepan and add the garlic, letting it cook for a minute over medium heat. Toss in the vegetables and basil and saute until they are tender. I added a bit of gluten-free soy sauce, just for taste. At the same time brown the sausage in a different pan. Drain the meat and then add to the vegetables, turn the heat low, simmer and stir occasionally
Cook the bacon until it is done but still not crispy.
Brush the mushrooms with olive oil, completely covering them entirely with a coat of oil. Fill with the mixture of vegetables and sausage. Add two strips of bacon on top of each, crossing at 90 degree angles. Slide in a 350 degree oven until they’re done. Pull from the oven, sprinkle with the cheese, slide it back in for a minute or two and allow it to melt.