Sweet & Spice Stuffed Mushrooms

Stuffed Mushrooms

Portobellos, washed and stems removed (save stems)
1 can Ro*Tel diced Tomatoes (Original)
Sweet Italian Sausage
Bread crumbs
Parmesan Cheese
Mozzarella Cheese
Olive Oil

Preparation: Preheat oven @ 400F

1) After cleaned and de-stemmed, roll the top and sides of each mushroom in olive oil and place top-down in a cooking dish.

2) Cook sausage (loose not link), add chopped mushroom stems.

3) Place bread crumbs in mixing bowl (I used cheesy-garlic croutons that I crushed).  Add the meat without any moisture (grease or juice).

4) Once cool, add shredded Parmesan cheese and mix well.

Dressing the Mushroom caps

1) Place a layer of the diced tomatoes in in the bottom of the mushroom's cavity.

2) Heap a lump of the meat mixture on top.

3) Top with shredded Mozzarella.

Bake at 400F for 15 minutes.  Voila!