Ingredients
Scale
- 4 Portabella mushrooms
- 16 ounces sweet Italian sausage (casings removed)
- 2 tablespoons fresh Italian parsley, chopped
- 1 tablespoon fresh basil, chopped
- 2 scallions, chopped
- 1/4 cup Parmesan cheese, grated
- 2 cloves garlic, grated
- 4 tablespoons Andria's Steak Sauce, divided
- 1/4 cup plain panko bread crumbs
- Olive oil, for drizzling
Instructions
- Preheat oven to 350 degrees F. and line a baking sheet with parchment paper. Set aside.
- Wipe mushrooms clean and carefully remove stems. Set aside.
- Heat a dry cast-iron pan and cook the sausage.
- Once the sausage is cooked through, add the grated garlic and chopped scallions. Cook for about 5 minutes and then remove the pan from the heat.
- Mix in the panko, Parmesan, basil, parsley, and 2 tablespoons of Andria's Steak Sauce into the sausage mixture.
- Stuff each mushroom with the mixture and then top with extra grated cheese and a drizzle of olive oil.
- Bake for about 15-20 minutes. The mushrooms will be soft and darker in color, and there will be juice in the pan.
- Remove and garnish with extra chopped parsley, scallions, and basil, then a generous grating of cheese. Drizzle with a little more olive oil if desired and serve!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Cuisine: American
