-
1
Preheat oven to 450F.
-
2
Wipe the portobellos clean with a paper towel and scrape out the gills with a spoon.
-
3
Drizzle enough olive oil in the bottom of a glass baking dish to coat.
-
4
Place portobello caps in the baking dish, top down, drizzle with oil, and set aside.
-
5
Brown sausage in a large skillet with a little bit of olive oil and the crushed red pepper over medium high heat.
-
6
While the sausage is browning, dice the onion, fennel, and bell pepper, chop the celery, and slice the garlic as thin as you can get it.
-
7
Remove the rosemary leaves from the stems and finely chop.
-
8
Add the veggies and garlic and rosemary to the skillet and saute with the sausage until crisp-tender, about 5-7 minutes.
-
9
Add the wine to deglaze the pan and allow to cook for another 5 minutes or so.
-
10
Stir in the shredded cheese and bread cubes.
-
11
The bread cubes should soak up whatever wine remains in the pan.
-
12
Taste it at this point, and add salt and freshly ground black pepper to taste (or more red pepper!).
-
13
Stir in the beaten egg.
-
14
The stuffing mixture should seem a little wet.
-
15
Mound stuffing mixture into portobello caps.
-
16
Its ok to pack it down a little bit to make sure that it stays in place.
-
17
Sprinkle with a little extra shredded cheese.
-
18
Bake at 450F for 35-40 minutes, or until the portobello is tender and the stuffing is golden brown.
