The distinctly earthy flavor profile of the portobello pairs so well with the bold sausage, sweet peppers and gooey mozzarella, and its meaty texture makes it the perfect vessel for this tapas-like.

Ingredients:

• 8 large portobello mushrooms
• 1 small red bell pepper, diced
• 1 small green bell pepper, diced
• 4 Italian sausage links, casings removed
• 1 cup Italian seasoned bread crumbs
• 1 ½ cup shredded mozzarella cheese (reserve ½ cup for topping)
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Directions:

1. Preheat your oven to 375°F. Clean the mushrooms and remove the stems.
2. Place the mushrooms on a baking sheet lined with parchment paper.
3. In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté for a 1-2 minutes until fragrant.
4. Add the diced bell peppers to the skillet and cook until they begin to soften, about 3-4 minutes.
5. Crumble the Italian sausage into the skillet and cook until browned and cooked through, breaking it up with a spoon as it cooks.
6. Remove the skillet from the heat and stir in the bread crumbs, 1 cup of mozzarella cheese, dried oregano, salt, and pepper. Mix until well combined.
7. Spoon the sausage and bell pepper mixture into the mushroom caps, dividing it equally among them.
8. Sprinkle the reserve ½ cup of shredded mozzarella cheese on top.
9. Place the stuffed mushrooms in the preheated oven and bake for 15-20 minutes, or until the mushrooms are tender and the cheese is melted and golden.
10. Once cooked, remove from the oven and let them cool for a few minutes. Garnish with fresh parsley, if desired.
11. Serve the stuffed portobello mushrooms as an appetizer or main course alongside a fresh salad or your favorite side dishes.