Oil and Spice Company

Ingredients

MUSHROOMS

• 1/4 cup – Garlic Dark Balsamic
• 3 tbs – Extra Virgin Olive Oil
• 20 – Portobella Mushrooms – Medium Sized with Stems Removed and Chopped
• 1 tbs – Sock it to Me Spice Blend

STUFFING

• 3/4 cup – Seasoned Bread Crumbs
• 1/2 cup – Red Bell Pepper – Chopped
• 1/4 cup – Fontina Cheese – Shredded
• 1/2 cup – Parmesan Cheese – Grated
• 3/4 pound – Italian Sausage – Ground
• 1/2 cup – Roasted Garlic Extra Virgin Olive Oil
• 4 tbs – Only the Lonely Onion Seasoning
• 1/4 cup – Softened Cream Cheese *Optional

TOPPING

• 1/2 cup – Fontina Cheese – Shredded

Instructions

PREPARE MUSHROOMS

Preheat Oven to 400 degrees

In a large bowl, combine mushrooms, Olive Oil, Balsamic and Sock it to Me spice blend. Mix well and let marinade until oven warms up.

Line a baking sheet with Parchment Paper, arrange mushrooms on sheet with the open side down and pour remaining marinade over mushrooms. Bake for 10 minutes.

Reduce oven temperature to 350 degrees

While mushrooms are baking, brown italian sausage in a medium skillet. When finished, drain off excess fat and set aside.

TIME TO STUFF

In a medium bowl – combine sausage, chopped mushroom stems, bread crumbs, bell pepper, fontina cheese, cream cheese, parmesan cheese, Only the Lonely Onion Seasoning and Olive Oil. *ADD THE OIL SLOWLY, use just enough to make the mixture slightly moist.

Let the mixture sit for 15 minutes to let the flavors blend together.

Generously fill each mushroom with the mixture. Sprinkle with fontina cheese and drizzle remaining butter oil over top.

Bake in preheated oven for 30 minutes or until cheese is lightly browned.

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