Sausage (Vegetarian) Stuffed Portobellos

Begin with:

1 c bread crumbs

1/2 c parmesan cheese

3 tbsp olive oil

2 tbsp chopped fresh parsley

1 tsp salt

Combine the above for a topping and set aside.

Prepare 4 portobello mushrooms by removing the stem with a gentle twist. Spoon out the "gills" with a metal spoon. Use a wet paper towel to wipe the mushroom cap clean (rinsing with water will make the mushroom spongy). Sprinkle with a little salt before stuffing.

Saute in 1 tbsp olive oil and add:

1 lb. italian sausage (preferrably sweet but mild will do) -you can also omit the meat and make these vegetarian which I have done

1 c diced onion

1 c diced bell pepper (red, yellow, or orange)

1 tbsp minced garlic

Deglaze your pan by adding:

1/4 c dry sherry (marsalla works well too)

and simmer until almost all has evaporated

take off heat and stir in:

about 10oz of fresh baby spinach

1 1/2 c fresh cubed mozzarella (the real thing...not the low moisture but if low moisture is all you can find it will do)

Spoon in the filling evenly among the 4 caps. They will be piled a little high. Press down to pack it in. Top with thinly sliced roma tomatoes and sprinkle with the crumb topping. Grill on a preheated hot grill for about 5 min or until cheese begins to really melt and mushroom has softened. Do not over cook.