Stuffed Portobellinis

1. 1

   Brush dirt from mushrooms.

2. 2

   Cut off and mince stems and set aside.

3. 3

   Remove casings from sausages.

4. 4

   In nonstick skillet heat oil over medium heat.

5. 5

   Cook minced stems, sausages, onion, garlic and oregano, breaking sausages up with back of spoon for 8 minutes or until sausages are no longer pink.

6. 6

   Add 1/3 cup parmesan cheese, bread crumbs, parsley, wine , salt and pepper and mix to combine.

7. 7

   Divide among mushroom caps mounding in centre.

8. 8

   Place on baking sheet and sprinkle with remaining cheese.

9. 9

   Cover loosely with foil and bake in 375 oven for 20 minutes or until mushrooms are tender.

10. 10

    Uncover and broil for 2 minutes or until golden and bubbly.

No additional tips available.