gemjo_99 wrote:6 Large Portabello Mushroom Caps, Cleaned, stems & black underneath removed
4-5 hot Italian Sausage Links, skin removed
1/2 Medium oniuon, finely chopped
10-12 White Mushrooms, cleaned and finely chopped
8 deli slices Provolone Cheese
Cook sausage, breaking it up as it cooks, you don't want any large chunks. Toward the end of cooking add onions, then white mushrooms. Finish cooking until sausage is done. Drain, return to skillet. Add cheese, stir in as it melts. Heap Mixture into mushroom caps, bake on rack on cookie sheet at 400 F 20-30 minutes or until caps are tender.
4-5 hot Italian Sausage Links, skin removed
1/2 Medium oniuon, finely chopped
10-12 White Mushrooms, cleaned and finely chopped
8 deli slices Provolone Cheese
Cook sausage, breaking it up as it cooks, you don't want any large chunks. Toward the end of cooking add onions, then white mushrooms. Finish cooking until sausage is done. Drain, return to skillet. Add cheese, stir in as it melts. Heap Mixture into mushroom caps, bake on rack on cookie sheet at 400 F 20-30 minutes or until caps are tender.
It sounds good. I'm just wondering about the ingredients. Is there really no spices added on it? I just don't see any spices on the ingredients.