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Sausage Portabello "V Style" Recipe

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This recipe for Sausage Portabello "V Style", by , is from Jacky V's , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jacky V's
Added: Wednesday, October 3, 2007


3 tablespoons of olive oil
5 cloves of fresh garlic (minced)
6 bay leaves
2 tablespoons of dried oregano
1 tablespoon of crush red pepper (optional)
1 bundle of fresh parsley (rinsed, dried, and chopped)
*salt and pepper to taste
3/4 cups of rose wine
1 16 oz can of tomato sauce
1 medium onion (chopped)
4 large portabello mushrooms (stems and inner ribs removed)
2 pounds of hot sausage (skins removed)
1 pound of shredded mozzarella cheese
*Romano to taste

Steps for the sauce:
1. heat olive oil in a saucepan on medium high. Add sausage onion and cook until half done (breaking up sausage as you cook) about 5 minutes

2. Add the bay leaves, garlic, salt, pepper, crushed red peppers and oregano. Cook for 3 more minutes while stirring

3. Add the wine and tomato sauce and simmer on medium heat for 20-30 minutes

4. Set aside and keep warm

Steps for the mushrooms:
1. Remove stems and inner fins from the mushrooms, rinse and set aside to dry

2. Rub caps with olive oil the salt and pepper

3. Grill on high heat for about 2 minutes per side or until about 1/2 done. (about 4-6 minutes)

4. On a sheet pan place the caps top down and fill each one with an ample amount of filling which was kept warm

5. Place a good amount of mozzarella on each mushroom and place under broiler until just starting to brown

6. Plate and top each mushroom with fresh parsley and Romano cheese

Personal Notes:
Personal Notes:
You can also add strips of roasted red bell peppers under the cheese before broiling.




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