You can make these with any stuffing you like once you have the technique down. The trick is to pre-cook the mushrooms to remove the moisture they contain, otherwise you'll be covered in hot water when you take a bite!
serves 8
2 packages baby portabella mushrooms, stems pulled out
1 cup modern mirepoix
1/2 tube breakfast sausage or 2 cups chopped frozen spinach
1/4 cup italian breadcrumbs
1/4 cup grated parmesan cheese
1 cup shredded mozzarella cheese
Preheat oven to 375 degrees. Place mushrooms on a baking sheet, open side down. Bake for 20 minutes to remove moisture. Meanwhile, sautee mirepoix and sausage or spinach together, allow to cool. Remove mushrooms from oven and cool. Mix stuffing mixture with breadcrumbs and parmesan. Stuff mushroom caps with about 1 tablespoon stuffing and place back on baking sheet. Top each mushroom with mozzarella and bake for 15-20 minutes or until cheese is melted.
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