Stuffed Portabello Mushrooms

So, I also forgot to take a picture of this... yikes! Off my game...

These are awesome!!! The stuffing is absolutely amazing!

Stuffed Portabello Mushrooms

Adapted from Pioneer Woman

Ingredients

4 whole Portabello mushroom caps, gills removed and cleaned

Olive oil

1/2 lb Italian sausage, or links with casings removed

2 tsp crushed red pepper flakes

1 whole onion, diced

1 bulb fresh fennel, diced

1 whole bell pepper, any color, diced

3 stalks celery, diced

4 cloves garlic, minced

3 sprigs rosemary

3/4 c white wine or chicken stock

1/2 c shredded cheese, plus extra for sprinkling

4 slices sandwich bread, toasted (pulse in food processor for bread crumbs or use store bought bread crumbs)

1 egg, lightly beaten

Directions

Preheat the oven to 450 degrees.

Wipe the portabellos clean with a paper towel and scrape out the gills with a spoon. Drizzle enough olive oil in the bottom of a glass baking dish to coat. Place shrooms in the dish, top down, drizzle with olive oil, salt and pepper. Set aside.

Brown the sausage in a large skillet with a little olive oil and the crushed red pepper over medium high heat. Add the veggies, garlic and rosemary to the skillet when the sausage is browned, cook about 5-7 minutes.

Add the wine to deglaze the pan and allow to cook for another 5 min or so, until everything is tender.

Stir in the shredded cheese and bread crumbs. Taste for seasonings at this point.

Add salt and pepper, if needed, and remove from the heat. Then add the beaten egg and the mixture should seem a little 'wet.' Mound the stuffing into the portabello caps and sprinkle with a little extra cheese. Bake for 35-40 minutes and then enjoy!!