Stuffed Portobello Mushrooms

Ingredients

6 portobello mushrooms, stemmed (reserve 1 cup minced stems)

3 tablespoons plus 2 teaspoons EVOO, plus more for drizzling

12 oz hot Italian sausages

12 oz sweet Italian sausages

1/2 cup diced onion

1/4 cup diced yellow or orange bell pepper

1/4 cup diced celery

2 teaspoons minced garlic

1/2 cup bread crumbs

1/2 grated Parmesan

1/4 cup fresh parsley finely chopped, plus more for garnish

Directions

Rub the mushrooms with 2 teaspoons of EVOO.

Cook the sausage (squeeze it out of the casings) in a large skillet until browned, 4 minutes. Add the onion, pepper, celery and mushrooms stems. Cook while stirring for 3 minutes. Add the garlic and stir to combine for an additional minute. Remove from heat.

Put the sausage and veggie mix into a food processor. Add 1/4 cup of bread crumbs, 1/4 cup Parmesan, 1/4 cup parsley and 3 tablespoons of EVOO. Pulse in the processor until all is combined, about 30 seconds.

Divide the filling among the mushrooms caps. Put them on a baking sheet. Mix together the remaining 1/4 cups of bread crumbs and Parmesan. Sprinkle the mixture over the mushrooms. Bake for 18 minutes at 400 degrees. Garnish with the remaining parsley.