Garlicky Stuffed Portobellos

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   1.

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   Heat oven to 400 degrees.

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   2.

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   Remove the stems from the portobellos, chop them, and set them aside.

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   Chop your brats as well.

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   3.

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   Lay the portobello caps on a baking sheet, rounded side down.

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   Mix the olive oil and minced garlic, spread it over the portobellos with a pastry brush, and sprinkle them with a little salt and pepper.

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   Pour 1 tablespoon wine and 2 teaspoons cream in each.

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    Set aside.

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    4.

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    Heat a pan over medium-high heat and add the chopped bratwursts and chopped mushroom stems.

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    Cook 7-8 minutes or until browned.

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    5.

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    Tear the mozzarella slices and roasted red peppers with your fingers, and distribute the pieces in each mushroom cap.

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    Top with the bratwurst/mushroom stem mixture.

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    6.

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    Put the whole shebang in your 400-degree oven for 12 minutes.

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    Serve with rice.

* Per serving · 4 servings · Values may vary.