- 2 cups prepared spaghetti sauce, divided
- 1/2 cup finely snipped fresh basil leaves
- 4 (4 to 5-inch) portobello mushrooms
- 8 ounces mild or hot Italian sausage, casing removed
- 1 to 2 garlic cloves, peeled and minced
- 1/2 cup Italian-style seasoned bread crumbs
- 1/4 cup chopped peeled sweet onion
- 1/4 cup chopped green bell pepper
- 1 to 2 tablespoons minced cilantro (no stems)
- Grated Parmesan or Romano cheese as desired (optional)
- Sprigs of fresh basil for garnish
- In a small bowl, combine spaghetti sauce and basil, blending well; set aside.
- With a sharp knife, cut each mushroom in half horizontally; arrange mushroom
"bottoms" in a 9-inch square baking dish and set aside.
- In a medium bowl, combine sausage, 1/2 cup spaghetti/basil sauce, garlic, bread
crumbs, onion, green pepper and cilantro, mixing well. Press mixture onto mushroom
"bottoms," dividing evenly and fitting each mushroom. Top each with a mushroom "cap."
Spoon reserved 1 1/2 cups spaghetti/basil sauce over mushrooms.
- Bake, loosely covered with aluminum foil, in a preheated 350 degree F oven for
25 to 30 minutes or until sauce is bubbly hot.
- Uncover; sprinkle each mushroom with grated Parmesan or Romano cheese, if desired,
and continue baking for 6 to 8 minutes or until cheese becomes lightly browned.
- Spoon a small amount of sauce on each of four appetizer or luncheon plates; arrange
one mushroom atop the sauce on each plate and garnish each with a sprig of fresh
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