Ingredients:

8 portobello mushrooms stems and gills removed

1 pound hot Italian Sausage ground

2 tablespoons olive oil

1 onion diced

1 red bell pepper diced

1 green bell pepper diced

4 garlic cloves minced

1 teaspoon oregano

1 (28 oz) can crushed tomatoes

16 oz mozzarella cheese grated

salt to taste

pepper to taste

fresh basil for garnish

Directions:

1. Preheat oven to 375°F.

2. Clean mushroom caps: Remove stems from mushrooms and use a spoon to scrape out the gills. Arrange mushroom caps on a baking sheet, brush with olive oil and season with salt and pepper. Set aside.

3. In a sauté pan over medium heat, brown the sausage. Remove from pan.

4. Add 1 tablespoon olive oil to same pan. When hot, add the onions and bell peppers, season with salt and pepper. Sauté until they have released their water and water has evaporated, and they are soft and starting to turn golden.

5. Add the garlic and oregano, sauté for 30 seconds. Add the crushed tomatoes. Add the sausage back into the pan, stir. Simmer for at least 20 minutes to let flavors combine.

6. Spoon sausage mixture into the mushrooms, top with shredded cheese.

7. Bake for 15 minutes, or until cheese is melted and mushrooms are tender. Finish under the broiler for 1-2 minutes to brown cheese, if desired.

8. Garnish with fresh chopped basil if desired.

Bon Appetit!