Stuffed Portobello Mushrooms with Turkey Sausage

My whole life I've hated mushrooms. I would pick at my pizza all the time just to take out every little bit of mushroom. On the other hand, I love mushroom sauce especially on meat, so what really got to me wasn't the taste of the mushroom but its texture. As I've been in the mood for trying new things and overcoming some of the foods that I didn't like I decided why not ... worst case scenario, my husband would have seconds. I had heard so much about Portobello Mushrooms that I thought lets give it a try.

Ingredients:


2 Portobello Mushrooms
2 Turkey Sausages (removed from casings)
1 small onion finely chopped
2 tablespoons finely chopped red bell pepper
1 minced garlic clove
50 grams of grated Emmental Cheese
50 grams of bread crumbs
Fresh minced parsley leaves
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt, Pepper, Olive Oil
Preparation:

Preheat oven to 200º C

Remove stems from mushrooms, and lightly rub some olive oil on each mushroom. Place in baking sheet and set aside.
Prepare the stuffing: In a skillet add some olive oil, the onion, garlic, red pepper, and sausage. Cook for about 8 minutes until the sausage is cooked.
In a bowl add half of the bread crumbs and half of the cheese, along with the paprika, oregano, thyme, salt and pepper. Mix up the ingredients until they are well combined. (You can use a food processor if necessary) Add the mixture to the sausage and make sure both mixtures are combined.
Place the stuffing in each of the mushroom caps and sprinkle the remainder cheese and bread crumbs.
Bake until golden brown, for about 15-18 minutes. Remove and serve sprinkled with parsley.

Can be enjoyed as an appetizer or a main dish.

Note: I have now learned to like mushrooms!