Stuffed Portobellos

By courtneyepowell

Ingredients

• 6 medium to large portobello mushrooms
• 1 pound Italian sausage, mild or spicy
• 1 medium onion, diced
• 1 cup chopped okra
• 1/2 cup chopped zucchini
• 4 medium cloves garlic, minced
• 1/2 cup Panko breadcrumbs
• 1/4 cup shredded fresh Parmesan
• 1/2 teaspoon garlic salt
• 1/2 teaspoon paprika
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon oregano
• 1/4 teaspoon thyme

Details

Servings 6

Preparation

Step 1

Using a spoon, scrape the gills from the mushroom caps but leave the stems intact.
Remove sausage from casing and crumble into a frying pan. Over medium heat, cook sausage and onions until halfway done. Add the okra and zucchini and cook until they begin to soften.
When sausage is fully cooked, add minced garlic and cook for 1 minute.
Remove from heat and mix in breadcrumbs, Parmesan and spices.
Fill mushrooms with sausage mixture and bake at 350 degrees for 20 to 25 minutes.